Blueberry Ricotta Pancakes

- An insanely fluffy texture thanks to ricotta cheese - Juicy blueberries studded in every bite - Minutes to make and a weekend favorite

These pancakes feature...

- Unsalted butter - Ricotta cheese - Egg - Buttermilk - All-purpose flour

- Granulated sugar - Baking powder - Baking soda - Kosher salt - Blueberries


In a large bowl, whisk melted butter, ricotta, egg, and buttermilk until smooth.

Mix liquid ingredients


In a separate medium bowl, combine flour, sugar, baking powder, baking soda, and salt.

Mix dry ingredients


Fold flour mixture into liquid mixture until batter is just combined. Fold in blueberries.

Fold batter


Cook pancakes by 1/4 cupfuls over medium-high heat on a greased griddle or skillet until pancakes are golden brown.

Cook pancakes


Serve pancakes warm with extra blueberries, butter, and maple syrup. Enjoy!

Serve pancakes