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
Scale
- 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