Imagine waking up to the delightful aroma of fluffy ricotta pancakes wafting through your kitchen, each bite bursting with creamy goodness and topped off with rich salted blueberry butter. The sweet-salty combination dances on your taste buds like it’s auditioning for Broadway, and trust me, it deserves a standing ovation.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use low-fat ricotta cheese?
- What can I substitute for blueberries?
- How do I store leftover salted blueberry butter?
- 📖 Recipe Card
Now, picture this: It’s Sunday morning, you’ve got your favorite pajama pants on, and you’re about to indulge in a breakfast that feels like a warm hug. These ricotta pancakes with salted blueberry butter will make you feel like a culinary genius, even if you usually burn toast. sweet breakfast treats Perfect for lazy weekends or impressing guests, this dish is guaranteed to elevate any occasion. For more inspiration, check out this Glazed Blueberry Butter Swim Biscuits recipe.
Why You'll Love This Recipe
- These ricotta pancakes are incredibly easy to whip up, making breakfast stress-free
- Their light and airy texture paired with salted blueberry butter creates an unforgettable flavor explosion
- Visually stunning with their fluffy height and vibrant toppings, they make for an eye-catching dish on any brunch table
- Enjoy them as a decadent breakfast or dessert option!
I remember the first time I made these pancakes for my family; they practically begged for seconds. My brother even declared it the “best breakfast ever,” which is high praise coming from him.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: colorful side dish.
- Ricotta Cheese: Fresh ricotta adds creaminess; look for whole milk varieties for extra richness.
- All-Purpose Flour: Basic pantry staple; sifted flour ensures a lighter pancake texture.
- Eggs: Use large eggs at room temperature for better mixing and fluffiness.
- Milk: Whole milk enhances flavor; feel free to substitute almond or oat milk if needed.
- Blueberries: Fresh blueberries burst with flavor; frozen works too—just thaw them first!
- Butter: Unsalted butter helps control seasoning; use it both in the batter and for cooking.
- Salt: A pinch elevates flavors; don’t skip it!
- Sugar: Granulated sugar sweetens the batter; adjust to taste depending on your sweetness preference.
- Baking Powder: This leavening agent gives pancakes their signature fluffiness.
- Sea Salt Flakes: For sprinkling on top of the butter; adds a gourmet touch!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Batter: In a large bowl, whisk together ricotta cheese, eggs, and milk until smooth. The mixture should be creamy and slightly thick—like your favorite cozy blanket.
Add Dry Ingredients: Gently fold in flour, baking powder, sugar, and salt until just combined. Be careful not to overmix; we want these pancakes light and fluffy!
Heat the Pan: Preheat a non-stick skillet over medium heat. Add a small pat of butter until melted and bubbly—a sign it’s ready for pancake action!
Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (roughly 2-3 minutes), then flip when golden brown.
Create Salted Blueberry Butter: In a small bowl, mash fresh blueberries with softened butter and add a pinch of sea salt. Mix well—this flavorful concoction is pure magic!
Serve & Enjoy!: Stack those beautiful pancakes high on a plate, slather them generously with your salted blueberry butter, and prepare yourself for pure bliss with every bite!
Keep in mind that cooking times can vary based on your stove’s heat level. Adjust as necessary while keeping an eye on those gorgeous golden-brown edges!
These ricotta pancakes with salted blueberry butter are more than just food; they’re a delightful experience waiting to happen! So roll up those sleeves and get ready to impress everyone at your brunch table! decadent dessert option. For more inspiration, check out this Irresistible Blueberry Dessert Pizza recipe.
You Must Know
- Ricotta pancakes are fluffy and delicious, but adding salted blueberry butter elevates them to heavenly status
- The contrast of sweet blueberries and salty butter creates a flavor explosion, making breakfast feel like a special occasion every day
Perfecting the Cooking Process
Start by mixing the dry ingredients, then whisk wet ingredients separately. Combine both mixtures gently to keep the pancakes fluffy. Cook on medium heat until bubbles form, flip, and golden brown perfection awaits!
Add Your Touch
Feel free to swap blueberries for strawberries or raspberries in the butter. Adding lemon zest enhances flavors beautifully and gives your pancakes a fresh twist that’s absolutely delightful.
Storing & Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave for quick enjoyment without losing that lovely fluffiness.
Chef's Helpful Tips
- For perfect ricotta pancakes, ensure the ricotta is well-drained for light texture
- Avoid overmixing to maintain fluffiness, and experiment with toppings like maple syrup or Greek yogurt for variety
- Enjoy them fresh because they are best right off the skillet!
Cooking these ricotta pancakes always reminds me of lazy Sunday mornings spent flipping flapjacks while music fills the kitchen—a little slice of heaven that never fails to impress my loved ones.
FAQ
Can I use low-fat ricotta cheese?
Yes, low-fat ricotta works well, but it may affect texture slightly.
What can I substitute for blueberries?
You can use any berries or even chocolate chips if you’re feeling adventurous!
How do I store leftover salted blueberry butter?
Store it in an airtight container in the fridge for up to a week; it’s delicious on toast! savory game day snacks.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Ricotta Pancakes with Salted Blueberry Butter
- Total Time: 25 minutes
- Yield: Serves 4
Description
Ricotta pancakes are a delightful breakfast treat that combines fluffy texture with rich flavor. These pancakes are made with fresh ricotta cheese and topped with an indulgent salted blueberry butter that creates a perfect sweet-salty harmony. Ideal for leisurely weekend mornings or impressing guests, this recipe is easy to make and guarantees satisfaction in every bite. Get ready to transform your brunch experience with these mouthwatering pancakes!
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1 cup fresh blueberries (or frozen, thawed)
- 3 tablespoons unsalted butter (plus more for cooking)
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Sea salt flakes (for topping)
Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, and milk until smooth and creamy.
- Gently fold in the flour, baking powder, sugar, and salt until just combined; do not overmix.
- Heat a non-stick skillet over medium heat and add a small pat of butter until melted.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown.
- For the salted blueberry butter, mash fresh blueberries with softened butter and a pinch of sea salt in a small bowl.
- Serve the pancakes stacked high with generous dollops of salted blueberry butter on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approx. 180g)
- Calories: 400 kcal
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
