These blueberry ricotta pancakes are a delightful twist on the classic breakfast favorite. Combining the creamy texture of ricotta with fresh blueberries, they create a fluffy brunch treat that is perfect for a cozy morning vibe.
This recipe is simple and quick, making it ideal for a weekend breakfast or brunch. Enjoy these pancakes topped with maple syrup or a dusting of powdered sugar for an extra touch.
Delicious Blueberry Ricotta Pancakes
This pancake stack features a light and airy texture thanks to the ricotta cheese, complemented by the burst of juicy blueberries in every bite. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Butter or oil for cooking
- Maple syrup for serving
Instructions
- Mix Wet Ingredients: In a large bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Whisk until smooth.
- Combine Dry Ingredients: In another bowl, mix the flour, sugar, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve: Stack the pancakes on a plate, drizzle with maple syrup, and enjoy warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 45g
