The kids clamored for pancakes and this momma came through with a blueberry indulgence that hit the spot. I mention indulgence because I don’t typically add ricotta cheese to our pancakes, but wow, such glorious addition to this brunch of ours.
I had purchased two containers of Ricotta Cheese marked down and Crepes were on my mind when I bought them. Instead of spending the extra time making crepes, I decided to go for the same creamy taste, but added the ricotta right into the pancakes.
Light, airy, creamy, and melt in your mouth goodness they were.
I love when blueberries are in season because I add them to everything.
Recipe: Blueberry Ricotta Pancakes
Summary: These delicious Blueberry Ricotta Pancakes make the perfect breakfast treat.
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 4 egg yolks
- 3 tablespoons sugar
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 4 egg whites (or three regular)
- 1 Recipe Homemade Blueberry Syrup (optional)
Instructions
- In a mixing bowl combine flour, baking powder, and salt.
- In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.
- In a small mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
- On a lightly greased griddle, pour about 1/4 cup batter onto the hot griddle.
- Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
- Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Homemade Blueberry Syrup.
Years ago, I saw this BHG original recipe, but since then I’ve played with it quite a bit. Often I don’t want to take the time to whip the egg whites, so I will just mix in regular eggs. Also, instead of doubling the milk to 1/2 cup, I will use half orange juice and half milk for a citrusy punch. It’s delicious. Enjoy!
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
What are you serving up for Tasty Tuesday? I can’t wait to see all the yumminess you are sharing.
I love blueberries too, and your syrup sounds fantastic. The pancakes would be wonderful with the ricotta in them as well – so tender! This week I’ve shared a Triple Ginger Pound Cake. Thank you for hosting, and have a lovely week 🙂
@April @ The 21st Century Housewife, That triple ginger pound cake sounds heavenly. Can’t wait to check it out, April. 🙂 Thanks for sharing.
Thanks for hosting! I am sharing my daughter’s cupcakes with your party this week. She surprised us with them the other day. She sure has us spoiled and she’s only 9! 🙂
WOW, I’d say. That is amazing. Tell her, great job!!
I follow you on Pinterest (jenalber) and pinned your Blueberry Ricotta Pancakes post.
Can you same the batter for a day or do you find it better to make all at one and reheat the next day?