Blueberry Pancakes With Vanilla-Poached Apricots

Name: Blueberry Pancakes With Vanilla-Poached Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE APRICOTS:; 3 cups Water; 1 pound Dried Apricots; 3/4 cups Sugar; 1/4 cups Honey; 1 whole Vanilla Bean, Split Lengthwise; FOR THE PANCAKES:; 1-1/2 cup All-purpose Flour; 3 Tablespoons Sugar; 2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 3/4 cups Whole Milk; 1/2 cups Whole Milk Ricotta Cheese; 2 whole Eggs; 1 teaspoon Pure Vanilla Extract; 2 cups Fresh Blueberries; 6 Tablespoons Unsalted Butter

Servings: persons

FOR THE APRICOTS:
3 cups Water
1 pound Dried Apricots
3/4 cups Sugar
1/4 cups Honey
1 whole Vanilla Bean, Split Lengthwise
FOR THE PANCAKES:
1-1/2 cup All-purpose Flour
3 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
3/4 cups Whole Milk
1/2 cups Whole Milk Ricotta Cheese
2 whole Eggs
1 teaspoon Pure Vanilla Extract
2 cups Fresh Blueberries
6 Tablespoons Unsalted Butter

1
For the apricots:
2
Combine the water, apricots, sugar, and honey in a medium saucepan over medium heat. Scrape the vanilla bean seeds into the pan and add the whole bean. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, until the liquid thickens slightly.
3
For the pancakes:
4
Whisk together the flour, sugar, baking powder, and salt in a small bowl to combine. Whisk together the milk, ricotta, eggs, and vanilla extract in another bowl. Fold the dry ingredients into the wet ingredients, mixing until fully combined. Fold in the blueberries.
5
Melt 2 tablespoons of butter on a large griddle over medium heat. Ladle 1/3 cup of batter onto the griddle for each pancake. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancakes. Flip the pancakes and cook for another minute, until golden brown. Continue cooking the pancakes, adding more butter as needed.
6
Top the pancakes with the poached apricots and spoon some of the cooking liquid over the top.

714

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE APRICOTS:, 3 cups Water, 1 pound Dried Apricots, 3/4 cups Sugar, and more.

Yes, Blueberry Pancakes With Vanilla-Poached Apricots falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!