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

Ingredients

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

Mix liquid ingredients

1

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

Mix dry ingredients

2

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

Fold batter

3

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

Cook pancakes

4

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

Serve pancakes

5