Go Back Email Link
+ servings
ricotta blueberry pancakes

Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes are simple to make, if the milk is not enough you can add a bit extra. Be generous with the butter when you fry them it gives them a wonderful luxuriousness. This should give you 6 to 8 pancakes depending on their size.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Deserts
Cuisine Pancakes & Crepes
Servings 2 serving


  • 125 gr plain white flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs separated
  • 100-125 cl milk
  • 125 gr ricotta
  • 100 gr blueberrys
  • oil and butter for frying


  • Sift the dry ingredients in to a bowl large enough to hold all the ingredients.
  • Separate the eggs and set aside the whites.
  • In another small bowl mix the milk, eggs and ricotta well and set aside.
  • Beat the egg whites until stiff peaks form.
  • Add the liquids into the flour and mix until it is well incorporated. If its too stiff you can add a little milk. But the mix should be quite thick.
  • Take a third of the egg whites and fold them into the batter to loosen it so it will take the rest more easily. Take the remaining egg whites and fold them into the loosened batter.
  • Heat the butter and oil in a frying pan. When hot, using a large spoon drop some batter into the hot frying pan and cook each pancake for about 2 1/2 minutes on each side.


I don't have much to say about this recipe, it works well and I really love the texture you get. They are much lighter than regular pancakes. Give this recipe a try its really worth it.
I serve these with a little sweetened vanilla flavored yogurt and maple syrup. Another way of serving this would be with a little creme frache and honey. And as I said above these could be made tiny for canapes.
Tried this recipe?Let us know how it was!