Ricotta Pancakes with Blueberries Recipe

Name: Ricotta Pancakes with Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 c, all-purpose flour; 1 tsp (5 ml) baking powder; 1-1/2 tsp (7 ml) kosher salt; 3 large eggs, separated; 1-3/4 cups (425 ml) milk plus 2 tbsp (30 ml) milk; 6 oz (168 grm). ricotta cheese (6 oz (168 grm). equals 1/2 cup (125 ml) plus 2 tbsp); 1/4 cup (60 ml) sugar; 1 tbsp (15 ml) pure vanilla extract; unsalted butter, for the griddle; 2 cups (475 ml) fresh or frozen blueberries, thawed; pure maple syrup for serving

Servings: persons

1-1/4 c, all-purpose flour
1 tsp (5 ml) baking powder
1-1/2 tsp (7 ml) kosher salt
3 large eggs, separated
1-3/4 cups (425 ml) milk plus 2 tbsp (30 ml) milk
6 oz (168 grm). ricotta cheese (6 oz (168 grm). equals 1/2 cup (125 ml) plus 2 tbsp)
1/4 cup (60 ml) sugar
1 tbsp (15 ml) pure vanilla extract
unsalted butter, for the griddle
2 cups (475 ml) fresh or frozen blueberries, thawed
pure maple syrup for serving

1
In a small bowl, whisk the flour, baking bowder and salt.
2
In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla.
3
Add the dry ingredients and whisk until the batter is smooth.
4
In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy.
5
Beat at high speed until soft peaks form.
6
Fold the egg whites into the batter until no streaks remain.
7
Preheat the oven to 225 degrees (100 C.).
8
Heat a griddle, then lightly butter it.
9
For each pancake ladle a scant 1/4 cup (60 ml) batter onto the griddle; be sure to leave enough space between the pancakes.
10
Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes.
11
Sprinkle each pancake with a few blueberries and press lightly.
12
Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer.
13
Transfer the pancakes to plates and keep them warm in the oven while you make the rest.
14
Serve the pancakes with maple syrup.

390

kcal

Calories

Fat

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

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 11 ingredients. The key ingredients include: 1-1/4 c, all-purpose flour, 1 tsp (5 ml) baking powder, 1-1/2 tsp (7 ml) kosher salt, 3 large eggs, separated, and more.

Yes, Ricotta Pancakes with Blueberries 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!

Ricotta Pancakes with Blueberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions