- An insanely fluffy texture thanks to ricotta cheese - Juicy blueberries studded in every bite - Minutes to make and a weekend favorite
- 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.
In a separate medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Fold flour mixture into liquid mixture until batter is just combined. Fold in blueberries.
Cook pancakes by 1/4 cupfuls over medium-high heat on a greased griddle or skillet until pancakes are golden brown.
Serve pancakes warm with extra blueberries, butter, and maple syrup. Enjoy!