Blueberry Ricotta Pancakes
Fluffy and tender pancakes made with ricotta and fresh blueberries, perfect for a weekend brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 1 tablespoon sugar (helps browning; can reduce slightly if you prefer less sweet)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup ricotta cheese (whole milk ricotta gives the best texture, but part-skim works too)
- 1 cup milk (dairy or unsweetened almond/oat milk both work)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (if using frozen, don’t thaw)
- Butter or oil for cooking (butter adds flavor; neutral oil prevents burning)
Instructions
Preparation
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the wet ingredients: ricotta, milk, eggs, and vanilla until combined. It doesn’t have to be perfectly smooth.
- Pour the wet mixture into the dry mixture and stir gently just until you don’t see dry flour. The batter should look a bit lumpy.
- Fold in the blueberries gently.
Cooking
- Warm a skillet or griddle over medium heat. Add a small amount of butter or oil and swirl to coat.
- Scoop about 1/4 cup batter per pancake onto the hot skillet.
- Cook until you see bubbles on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden, about 1–2 minutes more.
- Serve warm and enjoy!
Notes
For serving suggestions, try warm maple syrup with a little extra butter, lemon zest, or toasted nuts. Store pancakes in an airtight container for 3–4 days in the refrigerator or freeze for up to 2 months.