Ricotta Blueberry Fluffy Pancakes (Print View)

Tender pancakes rich with creamy ricotta and bursting blueberries—ideal for breakfast or brunch gatherings.

# Components:

→ Wet Ingredients

01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 3/4 cup milk
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons melted unsalted butter

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon salt

→ Add-ins

10 - 1 cup fresh blueberries, plus extra for serving

→ For Cooking & Serving

11 - Butter or oil, for the pan
12 - Maple syrup, for serving

# Method:

01 - In a large bowl, whisk ricotta cheese, eggs, milk, vanilla extract, and melted butter until the mixture is smooth.
02 - In a separate bowl, thoroughly blend the flour, granulated sugar, baking powder, and salt.
03 - Add the dry ingredients to the wet mixture and gently stir until just combined; avoid overmixing to maintain tenderness.
04 - Carefully fold in the blueberries, distributing them evenly throughout the batter.
05 - Warm a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or oil.
06 - Scoop approximately 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to set.
07 - Flip the pancakes and continue cooking for an additional 2 minutes, or until golden brown and fully cooked. Adjust the heat to avoid scorching.
08 - Serve pancakes warm, garnished with extra blueberries and drizzled with maple syrup.

# Expert Advice:

01 -
  • Uses simple grocery staples but tastes extra special
  • Ready in thirty minutes from start to finish
  • Perfect for impressing at brunch without extra fuss
  • Soft texture but never heavy thanks to ricotta
  • Blueberries bring fresh fruit flavor with every forkful
02 -
  • Vegetarian friendly for most dietary plans
  • High in protein and calcium thanks to ricotta and eggs
  • Freezes well for meal prepping
03 -
  • For extra height separate eggs and whip the whites before folding them in
  • Let the batter rest for five minutes before cooking so the baking powder activates fully
  • If you notice the pancakes browning too fast lower the heat slightly for perfect golden outsides and pillowy soft interiors

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