Blueberry Pancakes with Ricotta
Fluffy ricotta pancakes studded with juicy blueberries, finished with a dollop of fresh ricotta and a squeeze of lemon. A bright, satisfying breakfast or brunch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 20g
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup ricotta cheese
- ½ cup milk
- 2 large eggs
- 1 cup blueberries
- 2 tablespoons butter
Instructions
- 1
In a medium bowl, whisk together 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt.
- 2
In another bowl, mix 3/4 cup ricotta, 1/2 cup milk, and 2 eggs until smooth.
- 3
Pour the wet ingredients into the dry and stir until just combined; a few lumps are fine.
- 4
Gently fold in 1 cup blueberries, reserving a few for garnish.
- 5
Melt 1 tbsp butter in a large skillet over medium heat. Drop 1/4 cup batter per pancake.
- 6
Cook until bubbles form on top and edges look set, about 3 minutes. Flip and cook 2 minutes more, until golden.
- 7
Serve pancakes topped with a spoonful of ricotta, remaining blueberries, and a squeeze of lemon if desired.
Tools you’ll need
- mixing bowls
- whisk
- large skillet
- spatula
- measuring cups and spoons
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