Blueberry Ricotta Pancakes
Easy to make Blueberry Ricotta Pancakes recipe! These delicious light and fluffy pancakes are easy to make and a perfect go-to pancake recipe.
Servings 8
Calories 418kcal
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
Calories: 418kcal | Carbohydrates: 64g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 290mg | Potassium: 313mg | Fiber: 2g | Sugar: 25g | Vitamin A: 445IU | Vitamin C: 3.5mg | Calcium: 230mg | Iron: 2.8mg