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American

Blueberry Ricotta Pancakes

Soft ricotta pancakes cook up tender with bursts of warm blueberries in each bite. A light lemon zest finish keeps the plate bright without extra sugar.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
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Stack of blueberry ricotta pancakes with fresh berries on top

Photo: T.Tseng (CC BY). Source

Why you’ll love it

  • Ricotta keeps the crumb moist without heavy cream.
  • Blueberries add natural sweetness and color.
  • The batter mixes in one bowl with pantry staples.
  • Leftover pancakes reheat well for busy mornings.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Whisk ricotta, eggs, milk, sugar, and lemon zest in a bowl until smooth.

  2. 2

    Stir in flour and baking powder just until no dry streaks remain.

  3. 3

    Fold in blueberries gently so they stay whole.

  4. 4

    Melt a little butter in a nonstick skillet over medium heat.

  5. 5

    Scoop 1/4-cup portions of batter and cook 2 to 3 minutes per side until golden.

  6. 6

    Repeat with remaining batter, adding butter as needed.

  7. 7

    Serve warm with extra blueberries if desired.

Pro tips

  • Do not overmix or the pancakes turn tough.
  • Wipe the pan between batches if butter browns too fast.
  • Keep finished pancakes on a plate tented with foil.

Easy substitutions

fresh blueberries
frozen blueberries, unthawed
ricotta cheese
full-fat cottage cheese, blended smooth
all-purpose flour
1-to-1 gluten-free flour blend

Storage and reheating

Storage

Refrigerate cooled pancakes in an airtight container up to 3 days.

Reheating

Warm in a skillet over low heat or microwave 30 to 45 seconds.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
14 g
Carbs
38 g
Fat
14 g
Fiber
2 g

Moderate · Stovetop · Vegetarian

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From the kitchen

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients