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