Recipe

This post may contain affiliate links. Read our disclosure policy here.

These blueberry ricotta pancakes cook up incredibly soft and fluffy, with juicy blueberries tucked into every bite.

A great excuse to slow down for brunch, these blueberry ricotta pancakes are easy to make and always a hit.

stack of ricotta pancakes topped with blueberries and yogurt

Ricotta Pancakes With Blueberries

Ricotta pancakes are my go-to when I want that irresistible pillowy texture. While I often make the lemon blueberry version, I don't always have a lemon on hand, and that's when these blueberry ricotta pancakes happen. They have the same soft texture, taste incredible, and have sweet bursts of blueberry flavor in every bite.

Ingredients

The base for the batter is all-purpose flour, baking powder for a fluffy texture, and a pinch of salt. You can use part-skim or traditional ricotta cheese, and your favorite milk (whole or low-fat) works for this recipe. Eggs help bind the batter, and vanilla gives it a nice flavor. Fresh or thawed frozen blueberries make these pancakes epic.

How to Make Blueberry Ricotta Pancakes

If you've made pancakes before, this recipe is just as easy. Measure the dry ingredients first, then whisk the wet ingredients in another bowl, and slowly combine the two. Then, gently fold the blueberries into the batter with a spatula. These are best cooked over medium heat, for about 2 minutes per side.

More Blueberry Breakfast Ideas

If juicy berry bits are your jam, try my blueberry muffins, this baked blueberry oatmeal, and this easy blueberry loaf bread.

Easy Blueberry Ricotta Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These blueberry ricotta pancakes cook up incredibly soft and fluffy, with juicy blueberries tucked into every bite.

5 from 2 votes

Print Pin

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons baking powder
Pinch salt
¾ cup ricotta cheese
¾ cup milk
2 eggs
½ teaspoon vanilla
¾ cup blueberries

Instructions

Make the batter

In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, add the ricotta cheese, milk, eggs, and vanilla. Use a fork or a whisk to combine these wet ingredients and mix them until a cohesive liquid mixture, without clumps of ricotta cheese. If you want a smooth texture, you can use a blender and mix these on low speed.
Add the dry ingredients to the wet ingredients bowl and mix until they're just combined. Stop mixing when there's no visible flour left. Add the blueberries to the bowl, then gently fold them into the batter with a spatula.

Cook:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan, making sure there's a good (even) distribution of blueberries throughout. If needed, use the back of the scoop to spread the batter on the pan.
Cook the pancakes for 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. The tops should feel puffy. Avoid pressing down on the pancake after flipping and only flip them once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate, top with your favorite toppings and syrups.

Notes

Aluminum is added to many brands of baking powder, and it often leaves a metallic taste behind in batters.
This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn’t cook through (wet pancakes in the middle).
Whole milk ricotta works best. If using part-skim ricotta, expect softer pancakes that feel a little custardy.