This is an easy to make Blueberry Ricotta Pancakes recipe! These delicious light and fluffy pancakes are super simple and a perfect go-to pancake recipe for busy mornings.
If you love blueberries for breakfast, then you have to make this Blueberry Pie Filling to top your pancakes and crepes, or these Blueberry Muffins (VIDEO).
Table Of Contents
Recipe Details
This recipe for Blueberry Ricotta Pancakes is one of my favorites because it’s so quick and easy, and the flavors are awesome. This is one breakfast my family can’t get enough of.
- TASTE: The sweetness of the ripe blueberries is so good with the rich, cheesy flavor of the ricotta cheese. These pancakes are scrumptious.
- TEXTURE: Light and airy, these Blueberry Ricotta Pancakes are cooked until they’re fluffy and golden brown.
- TIME: These will take about 25 minutes.
- EASE: This recipe is really easy. With just a few baking essentials, you can whip this breakfast up for your family even on hectic weekday mornings.
What You’ll Need
Ingredient Notes
- Flour- All-purpose flour is the base for this pancake batter.
- Baking powder– This leavening agent makes the pancakes fluffy because of released carbon dioxide.
- Baking soda– This also adds bubbles to the batter for an airy pancake.
- Blueberries- Fresh is always best.
- Ricotta cheese- You can use low fat or whole fat. I prefer whole fat because it gives a creamier and richer flavor.
- Eggs– These will help the pancakes hold their structure and also make them fluffy.
- Sugar– For some sweetness.
- Buttermilk– This tangy ingredient makes the pancakes light and flavorful.
Add-ins and Substitutions
- Make them gluten-free- If you want to take the gluten out of this recipe, then substitute gluten-free flour 1:1 for the all-purpose.
- Use homemade buttermilk- If you haven’t got buttermilk, you can make your own. Just combine 2 cups of milk with 2 Tbsp. of white vinegar or lemon juice and let it sit for 5 minutes.
- Substitute the frozen blueberries- In a pinch, you can make these pancakes with thawed frozen blueberries. They will just be softer and mushier than fresh ones.
- Substitute other fruit- Try these pancakes with strawberries, raspberries, blackberries, bananas, lemon zest or lemon curd, or peaches.
How to Make Blueberry Ricotta Pancakes
- Sift the dry ingredients. Sift the flour, baking powder, baking soda, and sugar into a large bowl.
- Mix the wet ingredients. In a separate bowl, combine the eggs, buttermilk, and ricotta cheese with a whisk.
- Add the blueberries. Pour the buttermilk mixture into the dry ingredients. Then stir in the fresh blueberries.
Pro Tip: Don’t overmix your batter because it can make your pancakes gummy. Mix it just enough to combine.
- Cook. Heat a pan or skillet with olive oil over medium-high heat and cook the ricotta pancakes until golden brown on each side. Serve with butter, maple syrup, or chantilly cream.
Recipe Tips
- Sift the dry ingredients- This step is important to get out any lumps before the wet ingredients are added in. Lumps can lead to bubbles of dry flour in your pancakes.
- Check your blueberries- Once you wash your blueberries, check them for stems. Some always sneak into a package.
- Don’t overmix the batter- Only mix it enough to combine because overmixing can overwork the gluten, causing your Blueberry Ricotta Pancakes to become gummy.
- Don’t flip the pancakes too soon- Flipping too soon can tear the partly raw pancake, so make sure some bubbles have formed on the uncooked side and it’s easy to slip a spatula under before flipping.
FAQs
Absolutely! You can make these Blueberry Ricotta Pancakes the night before and then let them cool. Place them in a ziplock bag with parchment paper in between to keep them from sticking. Keep them in the fridge until you’re ready to reheat.
The secret to good pancakes is to never overmix the batter, use fresh ingredients (especially leavening agents that can expire), cook them on a hot griddle, and serve them with creative toppings, like this Chantilly Cream.
Serving Suggestions
These Blueberry Ricotta Pancakes are a great breakfast item to serve to family and friends. They are versatile enough to be enjoyed with lots of other morning favorites for a to-die-for brunch.
- Eggs: Serve these buttermilk pancakes with some Hash Brown Quiche, Easy Poached Eggs with Caramelized Onions, Eggs Benedict, or Shakshuka.
- Meats: Enjoy them with a side of Crispy Air Fryer Bacon, Canadian bacon, ham, or Homemade Biscuits with Sausage Gravy.
- Muffins: Pair these Blueberry Ricotta Pancakes with some Banana Chocolate Chip Muffins (VIDEO), Cinnamon Apple Muffins (VIDEO), or Blueberry Muffins (VIDEO).
- Coffee: Serve them with your favorite coffee, tea, or Hot Chocolate. Try them with this Iced Caramel Macchiato, Pumpkin Spice Latte, or Caramel Frappuccino (Starbucks Copycat).
Make This Recipe in Advance
Make ahead: You can make this batter ahead of time and then cover the bowl with plastic wrap and store it in the refrigerator to be cooked in the morning.
Storing: You can store these Blueberry Ricotta Pancakes in an airtight container or ziplock bag once cooled for up to 4 days in the refrigerator. Reheat them in the microwave or by placing them on a baking sheet and warming them in the oven on a low temperature or the warm-proof setting.
Freeze: This recipe is perfect if you want delicious ricotta pancakes without the mess of making them. Once they are made and cooled down, then you can freeze them in gallon-sized ziplock bags.
More Scrumptious Blueberry Dishes!
This recipe was originally posted on July 22, 2016, we’ve tweaked it a bit since then.
Full Recipe Instructions
Blueberry Ricotta Pancakes
Ingredients
- 3 cups all-purpose flour
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 3/4 cup granulated sugar
- 3 eggs
- 2 cups buttermilk
- 15 oz ricotta cheese
- 2 cups blueberries
- 1 Tbsp olive oil for frying
Instructions
- Sift all the dry ingredients into a large bowl: flour, baking powder, baking soda, and sugar.
- In a separate bowl, combine the eggs, buttermilk, and ricotta cheese.
- Pour the buttermilk mixture into the dry ingredients. Then stir in the fresh blueberries.
- Heat a pan with olive oil over medium-high heat and pour about 1/4 cup of the pancake batter at a time into the hot pan. Cook the pancakes until golden brown on each side.
Notes
- Sift the dry ingredients- This step is important to get out any lumps before the wet ingredients are added in. Lumps can lead to bubbles of dry flour in your pancakes.
- Check your blueberries- Once you wash your blueberries, check them for stems. Some always sneak into a package.
- Don’t overmix the batter- Only mix it enough to combine because overmixing can overwork the gluten, causing your Blueberry Ricotta Pancakes to become gummy.
- Don’t flip the pancakes too soon- Flipping too soon can tear the partly raw pancake, so make sure some bubbles have formed on the uncooked side and it’s easy to slip a spatula under before flipping.
Nutrition
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Savita says
Hi Dina, by buttermilk you mean letting milk curdle with vinegar or watery version of yogurt.
simplyhomecooked says
Hi Savita, I usually buy buttermilk from the grocery store but you can make it yourself by adding 2 tablespoons of white vinegar to 2 cups of whole milk. Stir it and let it sit for about 5 minutes before adding it to the pancake batter. I hope this helps answer your question.
ANNETTE LANDIS says
I just came across your recipe the other day. Couldn’t wait to make them on my next day off. These pancakes are wonderful!!!! My bf even loved them and he’s not a fan of thick fluffy pancakes. Will definitely be making these often
simplyhomecooked says
That’s so awesome Annette! Always good to hear when people love my recipes 🙂 Glad even your bf loved these blueberry ricotta pancakes! Thank you for your feedback 🙂
Alina says
Simply delicious! A family favorite. Make these all the time even plain when I don’t have any blueberries on hand.
simplyhomecooked says
Thank you so much for your kind feedback Alina 🙂 Now I’m craving these blueberry pancakes. Haven’t made them in a while!
Anna says
We made these a couple Sundays ago and they were great! I kept forgetting to post it…Oh, I was surprised that they were just as good, if not better, cold!
simplyhomecooked says
Thank you Anna! Love hearing such great reviews!
Liliya says
Hi, thank you very much for the recipe, but I would like to do it without blueberries.
simplyhomecooked says
Hi Liliya, you can easily leave the blueberries out.
Anna says
You have no idea how good those look right now! I love that they only have 5 minutes of prep time. Will definitely make.
simplyhomecooked says
Thank you Anna! Hope you and your kiddos enjoy them 🙂