Ricotta cheese makes these blueberry pancakes unbelievably light and melt-in-your mouth. They’re so easy, yet so elegant and impressive. — A perfect Mother’s Day breakfast!
These pancakes are going to be on my Mother’s Day brunch table. Not to be pushy or anything, but they should really be going on yours too. Why? Because these are the best blueberry pancakes on the planet, that’s why.
And they’re my favorite pancakes. Ever. Quite possibly my new favorite breakfast.
They’re so light and melt-in-your-mouth I just about died when I took that first bite of the moist pancake studded with juicy blueberries and covered in sweet maple syrup. A few more pancakes may or may not have followed that first one. 😉
As usual, I’ve got a few pancake tips for you for easy, effortless, and amazing pancakes every time.
Sarah’s Top Pancake Tips:
- Don’t overmix the batter. — Veryy gently fold the dry ingredients into the liquid ingredients until JUST combined. Any extra and rapid mixing will result in dry, tough pancakes. Blechh. Steer clear of that if at all possible.
- Use buttermilk, rather than regular milk. — Using buttermilk will make your pancakes sooo light and moist inside, which is the only way I will take my pancakes, thank you.
- When making blueberry pancakes, instead of mixing the blueberries into the batter, sprinkle the blueberries on the pancakes while they cook on the first side, then flip and cook pancake on the opposite side until done. This eliminates that *ahem* “lovely” blue-green color that usually occurs when you mix blueberries straight into the batter.
That’s pretty much it! This blueberry pancake recipe is very simple and straight-forward. Even novice cooks can make these pancakes with ease.
The addition of ricotta cheese to the batter, makes these pancakes texture 10x more soft and fluffy than your average pancakes.
I know it’s strange, but I freaking LOVE ricotta cheese on nearly everything. Especially my lunch salad. And now even in my pancakes. It’s the BOMB! And yep, my family thinks I’m the weirdest person ever. 😉
I already had my breakfast this morning, but all of a sudden I’m feeling the need for fresh pancakes. STAT. Maybe I’ll do breakfast-for-dinner for dinner tonight. (Am I the only one who LOVES breakfast-for-dinner nights?!)
P.S. I just got a new tripod and I’m LOVING all the great action shots I can take now! 😀
These pancakes are the perfect weekend breakfast, but they’re so fast to whip up, you could even make them on a weekday. I myself don’t wait for the weekend to make pancakes. 😉
You shouldn’t either. Pancakes should never just be “special occasion” breakfasts. My family would never forgive me if I didn’t make pancakes at least once a week. (no joke)
Blueberry Ricotta Pancakes
- 1 large egg
- 3 tablespoons vegetable oil
- 1 cup ricotta cheese
- 2 cups buttermilk
- 2-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons coconut sugar
- 1 cup fresh or frozen blueberries if using frozen do not thaw
- Maple syrup and extra blueberries for serving optional
In a large bowl, whisk egg, oil, ricotta, and buttermilk until smooth. In a medium bowl, whisk flour, baking powder, baking soda, salt, and coconut sugar until combined. Gently fold flour mixture into liquid mixture until just combined (do not overmix)
Heat a lightly greased non-stick skillet to 300F. Drop batter by 1/4 cupfuls on 4 spots on hot skillet. Sprinkle each pancake with about 2 tablespoons blueberries. Cook pancakes on first side about 2 minutes, then flip and cook on opposite side an additional 1-2 minutes, or until golden brown. Repeat step 2 with remaining batter and blueberries
Transfer pancakes to a serving plate and serve warm with maple syrup and additional blueberries if desired.
Pancakes are best if eaten immediately after they are made.
I gathered up over 85 amazing Mother’s Day brunch recipes last week that you have to see! 😉