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Blueberry Ricotta Pancakes Recipe

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4.3 from 12 reviews

Fluffy and tender Blueberry Ricotta Pancakes made with creamy ricotta cheese and fresh blueberries, perfect for a delightful breakfast or brunch. These pancakes have a light texture achieved by folding beaten egg whites into the batter, resulting in a lovely fluffiness that’s complemented by bursts of juicy blueberries.

  • Total Time: 30 minutes
  • Yield: 8 servings (about 18 pancakes)

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt

Wet Ingredients

  • 1 1/4 cups ricotta cheese
  • 4 large eggs, separated (whites and yolks)
  • 3 Tbsp cane sugar
  • 1/2 cup milk

Additional

  • 1 1/2 cups fresh blueberries

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined.
  2. Prepare Ricotta Mixture: In a separate large bowl, whisk the ricotta cheese, egg yolks, cane sugar, and milk until smooth and well blended.
  3. Combine Dry and Wet: Gradually add the dry flour mixture to the ricotta mixture, stirring gently just until combined. Then fold in the fresh blueberries carefully to distribute evenly.
  4. Beat Egg Whites: Using a clean bowl and beaters, whip the egg whites until stiff peaks form, indicating they are fluffy and firm.
  5. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the pancake batter with a spatula. Take care not to overmix; some streaks or puffs of egg whites are fine as this helps keep pancakes airy.
  6. Cook Pancakes: Heat a lightly greased griddle or large skillet over medium heat. For each pancake, pour about 1/4 cup of batter onto the pan and spread it into a roughly 4-inch circle. Cook for 1 to 2 minutes on one side until golden brown, then carefully flip and cook the other side for an additional 1 to 2 minutes until fully cooked and golden.
  7. Serve: Remove pancakes from the skillet and serve immediately while warm. The recipe yields approximately 18 pancakes, perfect for 8 servings.

Notes

  • To keep pancakes warm while cooking the rest, place them on a baking sheet in an oven preheated to 200°F (93°C).
  • Make sure to beat egg whites separately and fold carefully to maximize fluffiness.
  • Use fresh blueberries for best flavor and texture. Frozen blueberries can be used but may make batter slightly more watery.
  • Adjust cooking heat if pancakes are browning too quickly before cooking through.
  • Serve with maple syrup, honey, or fresh fruit for a delicious breakfast.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/blueberry-ricotta-pancakes-recipe/