Ricotta cheese makes these blueberry ricotta pancakes unbelievably melt-in-your mouth light and fluffy. Better than your favorite brunch place and so easy to make at home!
Not to be overly dramatic or anything, but please meet your new favorite blueberry pancakes in the whole dang world.
You know those pancakes you find at some brunch places that are so ridiculously light and melt-in-your-mouth you feel like you’ve gone to heaven? We replicated that experience at home with a little help from ricotta cheese.
It’s the not-so-secret ingredient that makes these blueberry pancakes light, fluffy, and just the right amount of tangy. It’s a dream pancake stack, period.
These pancakes are shockingly easy to pull off because the batter is SO quick and easy! You can pull it together in minutes and have pancakes on the table in only 20 flat.
Hopefully stacked VERY tall with obligatory maple syrup waterfalls.
These Ricotta Pancakes feature…
- A perfect light and fluffy texture
- A rich and tangy flavor from ricotta cheese and buttermilk
- Juicy blueberries studded in every bite
Making the Ricotta Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Ricotta cheese
- Egg
- Buttermilk
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Blueberries
Fresh vs. Frozen Blueberries
This recipe will work great with both fresh and frozen blueberries. If using frozen, we do recommend waiting to remove the berries from freezer until just before folding in batter to prevent the berries from melting and turning the batter green.
Tips for Perfect Ricotta Pancakes
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use buttermilk – this gives the pancakes a rich and tangy flavor.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Try a different fruit – raspberries, blackberries, or strawberries work great in place of the blueberries.
- Add citrus to batter – try folding 1 tablespoon grated lemon, lime, or orange zest into the batter.
- Add cornmeal – for a more rustic texture, replace 1/2 cup of flour with cornmeal.
Serving Suggestions
We love serving these pancakes with a pat of butter, extra blueberries, and lots of maple syrup drizzled on top. It’s amazing with fruit jams, lemon curd, or berry compotes on top as well! You really can’t go wrong any way you serve them.
Seriously, you’ll never go back to any other recipe once you try these light and fluffy gems! The ricotta really works its magic with the texture and each and every bite is studded with juicy blueberries.
These pancakes are the perfect weekend breakfast, but they’re so fast to whip up, you could even make them on a weekday! Honestly, whenever that pancake craving hits you should be making these.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these pancakes made step-by-step on Google web stories.
More delicious pancake stacks to try next!
Blueberry Ricotta Pancakes
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Ingredients
- 3 tablespoons unsalted butter, melted and cooled
- 3/4 cup ricotta cheese
- 1 large egg
- 2 cups buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- Melted butter for cooking
- Maple syrup, butter, and extra blueberries for serving
Instructions
- In a large bowl, whisk melted butter, ricotta, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Fold flour mixture into liquid until batter is just combined. Fold in blueberries. (batter will be thick)
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with maple syrup, butter, and additional blueberries for serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 3/14/24.
whatjessicabakednext says
These pancakes look divine, Sarah! I love using ricotta in my baking as well- makes beautiful sweets! These look perfect for Mother’s Day! 🙂
Sarah says
Thank you so much, Jessica! And ikr? Ricotta really does take baked goods to a whole new level. 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
I am loving your new look, Sarah! Such a light and bright color scheme! And these look so delicious, just right for a weekend breakfast!
Sarah says
Thank you, Kelly! Light and bright was exactly the effect I was aiming for, and I’m glad you like it!
Allie | Baking a Moment says
Congrats on your new tripod, Sarah! I love your action shot- it’s totally making my mouth water. And those blueberry pancakes are to die for!!! I can’t believe how thick and fluffy they look. Must be the ricotta and buttermilk. Great tips!
Sarah says
Thanks, Allie! And yes, the buttermilk and ricotta really do wonders to the pancakes texture. To-die-for definitely describes these pancakes! 😀
Natalie @ Tastes Lovely says
I’ve always wanted to try ricotta pancakes! I love the combination of sweet and savory. I should make these for mom on Mother’s Day! Pinning!
Sarah says
Oh, you have so gotta try ricotta pancakes, Natalie! Soft, fluffy pancake HEAVEN. Thanks for the pin! 🙂