Description
These Blueberry Ricotta Pancakes are the ultimate indulgent breakfast. The ricotta adds moisture and richness, while the fresh blueberries burst with sweet, juicy flavor. Perfectly golden and fluffy, these pancakes are ideal for special mornings or a relaxing weekend brunch.
Ingredients
1 cup full-fat ricotta cheese
2 large eggs
3/4 cup milk (whole preferred)
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fresh blueberries
Butter for cooking
Instructions
- In a large bowl, whisk together ricotta, eggs, milk, sugar, and vanilla until smooth.
- In a separate bowl, combine flour, baking powder, and salt.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Carefully fold in the blueberries.
- Heat a skillet over medium heat and add butter to coat.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes.
- Repeat with remaining batter, adding more butter as needed.
- Serve warm with maple syrup and additional toppings of choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast