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Blueberry Ricotta Pancakes

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!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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.