Name: Blueberry Ricotta Pancakes
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: American, Italian
Ingredients: 2 cups AP flour,; 1 teaspoon baking powder; 1 1/2 teaspoon sea salt; 1/2 teaspoon cream of tartar; 1- 1/2 cups whole milk; 3 eggs separated; 3/4 cup Ricotta cheese (drained in a cheesecloth or a coffee filter works to strain it in also); 1/4 cup light brown sugar,; 1 tablespoon pure vanilla extract or lemon extract; Optional: 1 teaspoon lemon zest add with extract

Seriously these are the lightest pancakes on earth made with ricotta and some of the best pancakes you will ever eat.

Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta topped with a fruit of your choice.

These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love Italian family fruit ideas as each one likes something different.

What makes them super light is soft peaked egg whites folded into the batter, so you'll see a huge difference in texture.

You will also take note that this batter can be manageable so folding and not overworking this batter is key to the success of the recipe.

If you're more a dessert lover than breakfast, serve these beauties topped with whipped cream and fruit-filled and rolled up, they are always a smash hit on the plate dusted with a little powdered sugar, so pretty!

Toppings and Mix-Ins:

butter
jam
syrup
substitute other chopped fruits in the batter
chocolate chips
whipped cream
flavored ice cream topping or sauce
add extracts to the batter
Maple-flavored crumbled bacon
berries on top
caramel topping with bananas on top
dust with powdered sugar

Tips for Making Ricotta Blueberry Pancakes:

ricotta makes a wonderful texture, is super moist and fluffy, and is one of the best ingredients for making light pancakes
do not over-mix the batter or it will be tough and chewy
lumps in the batter are normal heat the griddle and let the batter rest in the bowl while it's heating
don't burn the oil or butter when greasing the griddle
flip when you see bubbles then add blueberries on the flipped side
add the mix-ins to the top when flipping or in the wet batter like chocolate chips, cinnamon, or another spice.
these freeze perfectly with wax paper between each one for up to 3 months then reheat in the toaster or oven

Other Fruits to Try in Pancakes Blotted Dry and Diced:

strawberries
raspberries
mangoes
peaches
mandarin oranges
pears
apples
pineapple
try orange zest, lemon zest and lime zest for a citrusy flavor with blueberries added

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blueberry ricotta pancakes, pancake recipes, blueberry recipes, breakfast recipes

pancake recipes, blueberry recipes, breakfast recipes

American, Italian

Yield: 12

Author: Claudia Lamascolo

Blueberry Ricotta Pancakes

Fluffy and light Ricotta Pancakes with Blueberries a gourmet pancake that is delicious in every bite.

Prep time: 5 MinCook time: 2 MinTotal time: 7 Min

Ingredients

2 cups AP flour,
1 teaspoon baking powder
1 1/2 teaspoon sea salt
1/2 teaspoon cream of tartar
1- 1/2 cups whole milk
3 eggs separated
3/4 cup Ricotta cheese (drained in a cheesecloth or a coffee filter works to strain it in also)
1/4 cup light brown sugar,
1 tablespoon pure vanilla extract or lemon extract
Optional: 1 teaspoon lemon zest add with extract

Instructions

In a large bowl, whisk together the egg yolks with the addition of milk, sugar, and vanilla until evenly blended.
Stir in the flour, baking powder, and salt just until the white is gone do not overmix the batter.
Fold in the ricotta cheese with just a few strokes using a spatula and set this aside.
In a clean bowl using an electric beater, add the egg whites and whip them with cream of tartar until soft peaks appear (this usually takes around 5 to 6 minutes).
Fold this gently into the ricotta cheese batter.
Heat your pancake pan greasing it with butter, oil or cooking spray.
Ladle the batter into the hot pan.
Cook each pancake until the edges are starting to brown before flipping.
Sprinkle with berries then flip again.
These take approximately two to three minutes on each side to cook depending on the heat distribution.
Serve hot with syrup or from the list of idea toppings below.

Notes

Toppings and Mix-Ins:

butter
jam
syrup
substitute other chopped fruits in the batter
chocolate chips
whipped cream
flavored ice cream topping or sauce
add extracts to the batter
Maple-flavored crumbled bacon
berries on top
caramel topping with bananas on top
grated lemon zest

Tips for Making Ricotta Blueberry Pancakes:

ricotta makes a wonderful texture, is super moist and fluffy, and is one of the best ingredients for making light pancakes
do not over-mix the batter or it will be tough and chewy
lumps in the batter are normal heat the griddle and let the batter rest in the bowl while it's heating
don't burn the oil or butter when greasing the griddle
flip when you see bubbles then add blueberries on the flipped side
add the mix-ins to the top when flipping or in the wet batter like chocolate chips, cinnamon, or another spice.
these freeze perfectly with wax paper between each one for up to 3 months then reheat in the toaster or oven

Other Fruits to Try in Pancakes Blotted Dry and Diced:

strawberries
raspberries
mangoes
peaches
mandarin oranges
pears
apples
pineapple

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.