Fluffy Ricotta Pancakes with Salted Blueberry Butter

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup ricotta cheese

• 1 cup all-purpose flour

• 2 tsp baking powder

• 2 tbsp sugar

• 2 large eggs

• 1 cup whole milk

• 2 tbsp unsalted butter (melted)

• 1 cup fresh blueberries (thawed if using frozen)

• Pinch of sea salt

Directions

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.

2. In a separate large bowl, combine the ricotta cheese, eggs, milk, and melted butter. Mix until smooth.

3. Gently fold the dry ingredients into the wet ingredients. Do not overmix; a few lumps are fine.

4. Heat a non-stick skillet over medium heat and lightly grease with butter.

5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles appear on the surface.

6. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.

7. For the salted blueberry butter, mix softened butter with fresh blueberries and a pinch of sea salt until well combined.

8. Serve warm pancakes topped with a generous dollop of salted blueberry butter.

Servings and timing

This recipe yields 8 pancakes, serving approximately 4 people.
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes

Variations

• Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a refreshing zing.

• Honey Butter: Swap salted blueberry butter with whipped honey butter for a mellow sweetness.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Berry Medley: Mix in chopped strawberries or raspberries along with the blueberries for a more complex flavor.

• Savory Touch: Omit the sugar and serve with herbs and smoked salmon for a savory brunch option.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag for up to 2 months.

To reheat, warm pancakes in a toaster, skillet, or microwave until heated through. Salted blueberry butter can be stored in the refrigerator for up to 5 days—just bring it to room temperature before serving for easy spreading.

FAQs

How do I know when to flip the pancakes?

Flip the pancakes when bubbles form on the surface and the edges start to look set—usually after 2–3 minutes on medium heat.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing for the fluffiest texture, but you can prepare the dry and wet components separately and combine them just before cooking.

Can I use part-skim ricotta?

Yes, part-skim ricotta works, but the pancakes may be slightly less rich and creamy.

What can I use instead of ricotta?

Cottage cheese or Greek yogurt can be used in place of ricotta, though the texture will vary slightly.

Can I use frozen blueberries?

Yes, just make sure they’re thawed and drained before using them in the salted butter to avoid excess moisture.

What kind of pan works best?

A non-stick skillet or griddle ensures easy flipping and even browning.

Is the salted blueberry butter sweet or savory?

It’s a balanced mix—the salt enhances the sweetness of the blueberries, creating a complex and rich topping.

Can I double this recipe?

Absolutely. Simply double the ingredients and cook in batches or on a large griddle to accommodate more pancakes at once.

Can I make this dairy-free?

You can try dairy-free ricotta, plant-based milk, and vegan butter, though the flavor and texture will be slightly different.

What can I serve with these pancakes?

Try fresh fruit or a side of scrambled eggs for a full breakfast spread.

Conclusion

Fluffy Ricotta Pancakes with Salted Blueberry Butter are the perfect way to turn an ordinary morning into something truly special. With their pillowy texture and burst of blueberry flavor, they strike the perfect balance of comfort and sophistication. Whether you’re hosting brunch or just treating yourself, this recipe is a delicious and memorable choice.

Fluffy Ricotta Pancakes with Salted Blueberry Butter

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• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 4)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

Fluffy Ricotta Pancakes topped with salted blueberry butter offer a luxurious and flavorful twist on classic pancakes. Light, creamy, and slightly savory, these pancakes are perfect for brunch or a special breakfast.

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Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

2 tsp baking powder

2 tbsp sugar

2 large eggs

1 cup whole milk

2 tbsp unsalted butter (melted)

1 cup fresh blueberries (thawed if using frozen)

Pinch of sea salt

2 tbsp softened butter (for blueberry butter)

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Instructions

1. In a medium bowl, whisk together flour, baking powder, sugar, and a pinch of salt. Set aside.
2. In a large bowl, mix ricotta cheese, eggs, milk, and melted butter until smooth.
3. Gently fold the dry ingredients into the wet ingredients. Mix until just combined; some lumps are okay.
4. Heat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface.
6. Flip and cook another 1–2 minutes, or until golden brown and cooked through.
7. To make the salted blueberry butter, mix softened butter with blueberries and a pinch of sea salt until well combined.
8. Serve pancakes warm with a generous dollop of salted blueberry butter on top.

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Notes

Do not overmix the batter to keep pancakes fluffy.

Thaw and drain frozen blueberries well before using in the butter.

Store leftover pancakes in the fridge for up to 3 days or freeze for up to 2 months.

Salted blueberry butter can be refrigerated for 5 days; bring to room temperature before serving.

Add lemon or orange zest for a citrusy twist.

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Nutrition

• Serving Size: 2 pancakes
• Calories: 280
• Sugar: 8g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 90mg