Easy Ricotta Blueberry Pancakes – a delicious recipe with water, pancake, ricotta cheese, frozen blueberries, butter, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
FOR HONEY SAUCE: Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
3
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake (I prefer to use a large icecream scoop with trigger). Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
269
kcal
Calories
11
g
Fat
38
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 2/3 cups water, 2 cups complete pancake and waffle mix (recommended Krusteaz), 1 cup ricotta cheese (whole milk), 2/3 cup frozen blueberries (or fresh), and more.
Yes, Easy Ricotta Blueberry Pancakes 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.
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