Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes Ingredients (6 Servings)

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3 large eggs
  • 1 1/2 tsp. kosher salt
  • 2 cups milk
  • 1 cup ricotta cheese
  • 1/4 cup sugar
  • 1 tbsp. vanilla extract
  • Butter or cooking spray; for the griddle
  • 2 cups fresh blueberries
  • Maple syrup; optional for serving


  • In a large bowl, whisk the flour, baking powder, and salt.
  • Take two small bowls and separate the egg yolks from the egg whites.
  • In another large bowl, whisk the egg yolks with the milk, ricotta cheese, sugar, and vanilla extract.
  • Combine the two large bowls and whisk until a smooth batter is formed.
  • Using an electric mixer, beat the egg whites at medium speed until they are frothy.
  • Beat the egg whites at high speed until soft peaks form.
  • Fold the egg whites into the batter until well combined.
  • Heat a skillet over medium heat, then lightly butter it.
  • Ladle about a ¼ cup of batter for each pancake onto the griddle.
  • Cook the pancakes until the bottoms are golden, and the pancakes are beginning to set; about two minutes.
  • Sprinkle each pancake with a few blueberries and press them in lightly.
  • Flip the pancakes and cook until golden on the bottom and cooked through; about 1 minute.
  • Transfer the pancakes to a large plate while you make the remaining pancakes.
  • Serve the pancakes with maple syrup if you desire.

Auguriamo un buon pranzo!

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