Description
Fluffy ricotta pancakes with salted blueberry butter are the ultimate breakfast indulgence. These pillowy pancakes are a delightful combination of creamy ricotta and sweet blueberries, topped with a luscious salted blueberry butter that elevates the traditional pancake experience. Perfect for lazy weekend mornings or special occasions, each bite offers a burst of flavor that will leave you craving more. Impress your friends and family with this simple yet decadent recipe!
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup whole milk
- 2 tsp baking powder
- 1 cup blueberries (fresh or frozen)
- ½ tsp salt
- 4 tbsp salted butter (for topping)
Instructions
- In a large bowl, mix ricotta cheese, eggs, and milk until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually incorporate dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet; cook until bubbles form on top (about 3–4 minutes), then flip and cook for an additional 2–3 minutes until golden brown.
- For the salted blueberry butter, melt butter in a small saucepan over low heat, add blueberries and a pinch of salt, stirring gently until combined.
- Serve pancakes stacked high, drizzled with salted blueberry butter and extra blueberries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 150g)
- Calories: 290
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg