Skip Nav
Appetizers
Looking Gouda! These 15 Tips Will Take Your Cheeseboard to the Next Level
Easy Salmon With Crispy Cabbage and Kale
Fast and Easy
Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
Habits of People With Clean Kitchens
Organization
7 Things People With Clean Kitchens Do Every Day
Recipes
Take Your Hot Chocolate From Good to Great With These Spiked Hot Cocoa Recipes
Fast and Easy
50 Budget-Friendly Casseroles to Make Today

Blueberry Ricotta Pancakes

Embellish Blueberry Pancakes With the Addition of Ricotta

Blueberry pancakes are delicious on their own, but the addition of ricotta cheese amps up the sour tang of the buttermilk, plus it makes an interesting topping.



This recipe adds just enough ricotta to enhance the flavor of the pancake without changing its traditional texture and size.

Dollop additional ricotta on top of the pancakes to ensure each bite has plenty of creamy curds.

Serve up a stack of blueberry ricotta pancakes.

Blueberry Ricotta Pancakes


From Anna Monette Roberts, POPSUGAR Food

Blueberry Ricotta Pancakes

Ingredients

  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 2 eggs
  7. 2 cups buttermilk
  8. 2 cups fresh or frozen blueberries
  9. 1 cup ricotta, divided
  10. 1/2 cup salted butter, melted and cooled slightly
  11. Clarified butter or high-heat vegetable oil, for cooking
  12. Powdered sugar, sifted, for garnish

Directions

  1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK). Fold blueberries and 1/2 cup ricotta into pancake batter.
  3. Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
  4. Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked. Garnish a stack of pancakes with powdered sugar and a dollop of ricotta.

Makes 15-16 pancakes.

From Our Partners
Cheap Casserole Recipes
Vegan Meal Ideas
Kellogg's Peeps Cereal
Trader Joe's Chickpea Coconut Curry
Is It Bad to Skip Breakfast?
Martha Stewart Cappuccino Eggs Video
Trader Joe's Pancake Bread
Spiked Hot Chocolate Recipes
Plant-Based Bowl Meal Prep Ideas
Oatmeal Bowl Meal Prep Ideas
Kourtney Kardashian's Avocado Pudding Review
Smoothie Bowl Art
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds