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–+ servings
Ricotta Pancakes with Salted Blueberry Butter.

Fluffy Ricotta Pancakes with Salted Blueberry Butter Bliss

These Ricotta Pancakes with Salted Blueberry Butter are light, fluffy, and perfect for any breakfast occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour substitute with gluten-free flour blend if necessary
  • 1 tablespoon baking powder ensure it's fresh for best results
  • 1 pinch kosher salt you can use sea salt as an alternative
  • 2 large eggs egg whites can be whipped for extra lightness
  • ¼ cup sugar replace with honey or agave for a natural option
  • 1 teaspoon vanilla extract use pure extract for best taste
  • 1 cup ricotta cheese substitute with cottage cheese for similar texture
  • ½ cup milk dairy or plant milk options are interchangeable
  • 2 tablespoons butter (melted) use coconut oil as a dairy-free alternative
For the Salted Blueberry Butter
  • 1 cup salted blueberry butter any berry preserves can be used
Optional Toppings
  • to taste syrup drizzle over the pancakes for extra sweetness
  • to taste powdered sugar dust on top for presentation and flavor boost
  • to taste whipped cream adds creaminess for an indulgent finish

Equipment

  • mixing bowls
  • whisk
  • skillet or griddle
  • spatula

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and kosher salt. Set aside.
  2. In a large bowl, beat the eggs and sugar until light and frothy. Stir in vanilla extract, ricotta cheese, milk, and melted butter until smooth.
  3. Gradually fold the dry ingredients into the wet mixture until just combined. Let the batter rest for a few minutes.
  4. Preheat a skillet or griddle over medium heat. Melt a pat of butter to coat the surface.
  5. Pour ¼ cup of batter onto the skillet for each pancake, and cook until bubbles form and edges are set, about 2-3 minutes.
  6. Flip pancakes and cook for an additional 2 minutes until golden brown.
  7. Serve pancakes warm topped with salted blueberry butter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 4gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

For the best experience, enjoy your Ricotta Pancakes with Salted Blueberry Butter right after cooking, drizzled with your favorite syrup or toppings.

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