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Ricotta Blueberry Pancakes Recipe

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Rating: 4.0; Vote: 1

Summer is bursting with berries and I really enjoy using them for various breakfast dishes like in this delicious, light and fluffy Ricotta Blueberry Pancakes. Blueberries has always been great in pancakes, and are totally amazing in these ones made with ricotta. Ingredients Makes about 8 pancakes 2 eggs 2 tbsp (30g) sugar 1 cup (240g) ricotta cheese 1/2 cup (120g) buttermilk 1 tsp (5g) vanilla extract 1 cup (125g) all-purpose flour 1/2 tsp (3g) salt 1 1/2 tsp (6g) baking powder Zest from a lemon Fresh blueberries Maple Syrup/Honey for serving 1. Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain. 2. Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture. 3. Lightly grease a nonstick pan over medium heat. Add about cup of pancake batter and spread to form a 4 inch (10cm) pancake. 4. Add blueberries on top and cook for about 2-3 minutes on each side until golden brown. 5. Garnish with fresh blueberries and serve with maple syrup or honey on top.
Date: 2019-07-03

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Comments and reviews: 4

Veronika Dvoršak
Its the third time Im making those and they are delicious. This time I made them with raspberries. We dont have buttermilk here, so I used milk only. Thank you for great recipe.
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Aan Wulan
Perfect time, I'm looking for something for my blueberries, btw I'm out of ricotta cheese and cream cheese, can I replace it with other things?
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Geralda H
Hey just wondering. How are those turn really fluffy when you dont use baking soda? Since there's lots of acid ingredients there: D
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Polina P
Looks so good Yummy gonna try it for sure, I was actually looking for this kinf of recipe for a long time
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