Ricotta Blueberry Pancakes Recipe

Name: Ricotta Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 teaspoon baking powder; 1 1/2 teaspoons kosher salt; 3 eggs, separated; 1 3/4 cups milk; 2 tablespoons milk; 1/2 cup ricotta cheese; 2 tablespoons ricotta; 1/4 cup sugar; 1 tablespoon vanilla; 2 cups fresh or frozen blueberries

Servings: persons

1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 eggs, separated
1 3/4 cups milk
2 tablespoons milk
1/2 cup ricotta cheese
2 tablespoons ricotta
1/4 cup sugar
1 tablespoon vanilla
2 cups fresh or frozen blueberries

1
In a bowl whisk together the flour, baking powder, and salt. In a large bowl whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients to the wet and whisk until smooth.
2
Beat the egg whites until a soft peak forms. Fold the egg whites into the batter until no streaks remain.
3
At this point you can add the blueberries to the batter. Heat the griddle and spread on some butter til it's melted. Drop just about 1/4 cup of batter for each pancake. Cook a couple minutes per side until set. Keep in a warm oven until you're ready to serve or serve them right up with good maple syrup.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt, 3 eggs, separated, and more.

Yes, 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.

Ricotta Blueberry Pancakes

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