Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes

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Summer is bursting with berries and I really enjoy using them for various breakfast dishes like in this delicious Ricotta Blueberry Pancakes. Blueberries has always been great in pancakes, and are totally amazing in these ones made with ricotta.

 

What I love about this recipe is the fact that the whites are whipped separately and then folded into the pancake mixture. That makes the pancakes really fluffy and soft.

 

The add of ricotta and lemon zest really takes the pancakes to a next level.  They will definitely be a family favorite and you might consider double the recipe as they will be gone in seconds.

 

Related Posts:
Apple Crisp Pancakes
Cornmeal Pancakes
Strawberry Dutch Baby Pancake


Recipe slightly adapted after Driscoll’s

 

 

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Ingredients
  • Makes about 8 pancakes
  • 2 eggs
  • 2 tbsp (30g) sugar
  • 1 cup (240g) ricotta cheese
  • 1/2 cup (120g) buttermilk
  • 1 tsp (5g) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (6g) baking powder
  • Zest from a lemon
  • Fresh blueberries
  • Maple Syrup/Honey for serving
Directions
  1. Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain.
  2. Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture.
  3. Lightly grease with butter a nonstick pan over medium heat. Add about ¼ cup of pancake batter and spread to form a 4 inch (10cm) pancake.
  4. Add blueberries on top  and cook for about 2-3 minutes on each side until golden brown.
  5. Garnish with fresh blueberries and serve with maple syrup or honey on top.
Ricotta Blueberry Pancakes-1
Ricotta Blueberry Pancakes-2
Nutrition facts 1 Pancake (87g) - Calories:141, Fat: 3.8g, Saturated Fat:2.0g, Carbohydrates:19.2g, Sugar:4.9g, Fiber:0.7g, Protein:7.1g, Cholesterol: 51mg, Calories from Fat 35, Sodium 219mg, Potassium 197mg, Vitamin A 4%, Vitamin C 3%, Calcium 15%, Iron 7%, Nutrition Grade C, daily percent values are based on a 2000 calorie diet
On July 28, 2016 at 01:42 pm, Ms. Chin said...
Not just wonderful recipe, but wonderful attention to details! I love how you take the time to include the nutritional information and provide a printing option. -- Ms. Chin's Education News
Re:

Thank you for you appreciation. Details matters - that's my motto:) And i love to have people like you in our community. 

       Ella- HOME COOKING ADVENTURE

On September 16, 2016 at 12:59 pm, Jessica said...
Can we skip the lemon zest? Will it affect the flavor?
On October 24, 2016 at 08:30 am, Ella said...
Hi! I love your website and made over 10 of your recipes already which are all amazing! Want to make these pancakes next but don't have buttermilk..what a good substitute?
Re:

I am so glad to hear that..Ella:)  you can always substitute buttermilk with 3/4 part yogurt + 1/4 part milk

On June 24, 2017 at 03:59 pm, Lilly said...
I want to make this recipe but I don't have ricotta cheese, I have instead Philadelphia chesse. What do you think? Thank you.
On June 15, 2018 at 11:49 am, Scarlet said...
Can I use diffrent cream chease instead of the ricota? Maybe Mascrpone?
Re:

Hi Scarlet.

Yes, you can.

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