Start the day off right with these super light and fluffy Ricotta Pancakes with Blueberries! A morning game changer who’s deliciousness will be loved and craved by all!
Ricotta cheese is not just for Lasagnas and these babies will prove exactly that! They’re hearty, satisfying and oh so delicious! Their fluffiness is seriously unmatched. They make a great breakfast all on their own (of course doused in a bit of maple syrup, eh?!) or brunch next to all your other favorite breakfast foods. These Ricotta Pancakes with Blueberries are always a winner with the entire family!
Guys, I have to admit something. It took these Ricotta Pancakes with Blueberries to tell me (no, SCREAM AT ME) that I suck at making pancakes. Especially flipping pancakes. Now, don’t get me wrong, the batter and taste is on point. I did say Ricotta Pancakes with Blueberries. I meeeaaaan… *drools*. But when it comes to getting them in the perfect shape or flipping them at the perfect time, I just don’t know. I guess I was never really a Breakfast person after all.
WHY I STILL LOVE THESE RICOTTA PANCAKES WITH BLUEBERRIES (AND WHY YOU WILL TOO!)
Okay, so it’s not the delicious tasting pancake’s fault that I’m not a professional pancake maker or flipper. And, quite frankly, the lack of these skills don’t compromise on the taste. So, technically, is it really a loss?
- These pancakes are naturally sweetened with honey and have no added sugars making them a healthy Breakfast option.
- They’re super airy, light and fluffy due to whipping the egg whites separately with an electric hand mixer before adding them to the batter.
- They’re simple to make with a few basic pantry ingredients you probably already have on hand.
- They only take about 3 minutes per side to cook making this a quick Breakfast to whip up any morning of the week.
- They’re easily and completely customizable! Maybe you want to switch up the type of fruit you’re using (or maybe you don’t want to add any fruit at all?). Or maybe you want to throw in some extra ingredients (lemon, anyone?). Or maybe you even wanna get a little crazy and top these babies with whipped cream or chocolate chips, or something. You see, completely customizable 😉
WHAT YOU’LL NEED TO MAKE THESE RICOTTA PANCAKES WITH BLUEBERRIES
If you didn’t know these ingredients were for the fluffiest Ricotta Pancakes with Blueberries around, you might be a little confused if you had to guess. I mean, cheese, fruit and sweetness all in one?! But trust me, THEY WORK. Let’s get into them in a little bit more detail down below:
- Ricotta: It may sound weird at first when you think of adding a type of cheese to pancake batter. But trust me, don’t skip this one. It’s what gives the pancakes depth and makes them light, super fluffy and extra delicious.
- Flour: The base and structure of our Blueberry Ricotta Pancakes. I used regular ol’ All Purpose Flour and haven’t tried this recipe otherwise. My guess would be that it would work with a different type of flour, such as whole wheat or gluten free, but I can’t be certain. If you try making these pancakes with a flour other than all purpose before I do, let me know how it goes in the comment section down below!
- Egg Whites and Yolks: Yes, the egg whites are purposely separated from from the egg yolks so they can then be whipped into a meringue before being added to the batter. FIIIIIINE. Skip this step if you really want to be rebellious. But, you’ll be mad you did. It’s what reaaaally makes the pancakes light, airy and fluffy!
- Honey: For a bit of sweetness! Takes the place of any sugars or artificial sweeteners.
- Milk: Thins out the mix into the proper pancake batter consistency. I went for a plant based option but any milk will do the trick in this recipe.
- Blueberries: The Ricotta and Blueberry combo is truly irresistible (especially when you throw in honey and maple syrup) but feel free to switch it up if you want. Raspberries, blackberries or strawberries always make great options.
- Vanilla Extract: Balances out the flavours of the rest of the ingredients and gives these pancakes a bit more “umph.”
- Baking Powder: Helps the pancakes hold their structure and fluffy shape.
- Salt: Helps to offset any overpowering sweetness and really balances out the flavours from the rest of the ingredients. Therefore, a little goes a long way here.
PRO TIPS FOR MAKING THESE RICOTTA PANCAKES WITH BLUEBERRIES (FROM A NOT SO PRO)
- Be Patient as cliché as that may sound, patience is key for success in this recipe. Heck, in any pancake recipe I guess. Knowing when to flip and waiting for that perfect time will ensure you don’t have a flipping disaster (like I shamefully admit I did a few times in the makings of these pancakes).
- Don’t have the pan too hot at any point of cooking these pancakes. Too hot of a pan will burn the edges before cooking the middle (may or may not be speaking from experience).
- When whipping the egg whites, whip for enough time to allow stiff peaks to form (it might seem like it’s taking forever, but trust me, keep going…you’re almost there!).
- Don’t skip the Maple Syrup topping. I mean, I really hope you didn’t need me to tell you that. But, just in case you might forget, I think it’s a mandatory finishing touch and the pancakes soak it all up beautifully.
FREQUENTLY ASKED QUESTIONS
So, I ain’t no expert. But someone once told me that you know when to flip a pancake when all the bubbles that are forming on the surface stop popping. Which I found in this recipe to be about 3 minutes per side.
Either works in this recipe and they can be used interchangeably. If using frozen blueberries, there is no need to thaw them first.
Because of the fluffy whipped egg whites being added to the batter, I do not recommend making it or the pancakes ahead of time as you’ll compromise the overall structure and depth of the pancakes.
- 1 cup All Purpose Flour
- 1 cup Ricotta Cheese
- 3/4 cup Fresh or Frozen Blueberries
- 2/3 cup Milk of Choice*
- 2 Eggs, separated
- 1 tbsp Honey
- 1 tbsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 tbsp Butter (for greasing the skillet)
- Pure Maple Syrup and Butter, for topping (optional but highly recommended)
- In a large bowl, whisk together the dry ingredients (flour, baking powder and salt).
- In a separate bowl, whisk together the wet ingredients minus the blueberries and egg whites (egg yolks, milk, honey, vanilla extract and ricotta).
- Fold the dry ingredients into the wet ingredients until just combined.
- Beat the egg whites in their own bowl using an electric hand mixer for a few minutes, until stiff peaks form.
- Carefully and gently fold the stiff egg whites into the batter mixture, leaving some lumps. Do not over mix.
- Heat a non-stick skillet over medium low heat. Add the tbsp of butter and swirl around the pan until melted.
- Add about 1/4 cup of batter to the skillet, push in a few blueberries using your fingers and cook for about 3 minutes, until most of the bubbles forming on the surface pop when they rise to the top.
- Carefully flip using a spatula and cook an additional 3 minutes, until the edges and middle are cooked through. Move to a plate and repeat until no batter remains. Top with a nice helping of butter and pure maple syrup!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 450mgCarbohydrates: 28gFiber: 1gSugar: 8gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
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