Description
Fluffy Ricotta Pancakes with Salted Blueberry Butter are a delightful twist on traditional pancakes, perfect for any breakfast or brunch gathering. These light and airy pancakes, made with creamy ricotta and bursting with sweet blueberries, will elevate your mornings and leave everyone smiling. Topped with a luscious salted blueberry butter, each bite is a heavenly experience that combines richness and sweetness seamlessly. Impress your family and friends with this easy-to-follow recipe that promises to become a favorite in no time.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 cup whole milk (or alternative)
- 1 cup blueberries (fresh or frozen)
- 3 tbsp unsalted butter (for cooking)
- Pinch of sea salt
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and sea salt.
- In another bowl, combine ricotta cheese and eggs until smooth.
- Gradually add milk to the ricotta mixture; stir until well combined.
- Fold the dry ingredients into the wet ingredients gently until just mixed (do not over-mix).
- Preheat a non-stick skillet over medium heat; melt a bit of butter.
- Pour 1/4 cup batter for each pancake onto the skillet; cook until bubbles form on top before flipping.
- For salted blueberry butter, mash softened butter with blueberries and a pinch of sea salt in a small bowl.
- Serve warm pancakes topped with generous dollops of salted blueberry butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg