Fluffy Ricotta Pancakes with Salted Blueberry Butter Recipe

There’s something magical about waking up to the smell of warm, fluffy Ricotta Pancakes with Salted Blueberry Butter wafting through the kitchen. Picture this: a lazy Sunday morning, sunlight streaming through the windows like it’s auditioning for a role in your life, and you’re greeted by the tantalizing aroma of pancakes sizzling on the griddle. strawberry and Nutella treat These pancakes are not just any breakfast treat; they’re a delicious hug in pancake form, light yet rich, with blueberries bursting forth like tiny flavor fireworks.

I remember the first time I made these beauties. It was during a family brunch where my cousin, known for her discerning palate, took one bite and declared that these pancakes deserved an award. I mean, who doesn’t love breakfast that can make you feel like a culinary superstar? Whether it’s a cozy weekend brunch or a special occasion, these Ricotta Pancakes with Salted Blueberry Butter are guaranteed to elevate your morning from ordinary to extraordinary. cheesy baked rice cups.

It was during our last family reunion that my aunt couldn’t get enough of these pancakes, claiming they made her feel like she was on vacation.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ricotta Cheese: Use fresh ricotta for the best creamy texture; it adds that dreamy fluffiness we’re after.
• All-Purpose Flour: Standard flour works perfectly here; just be sure to sift it for a lighter pancake.
• Granulated Sugar: A touch of sweetness balances out the flavors without overpowering them.
• Baking Powder: Essential for those fluffy layers; check its freshness for optimal rise.
• Milk: Use whole milk for richness, but almond or oat milk can work if you’re dairy-free.
• Eggs: Eggs bring everything together; I prefer large eggs for consistency.
• Blueberries: Fresh or frozen berries add natural sweetness and vibrant color; feel free to mix in other fruits!
• Unsalted Butter: This is key for making our salted blueberry butter—always choose unsalted so we can control the saltiness. For more inspiration, check out this blueberry butter swim biscuits recipe.
• Sea Salt: A sprinkle enhances flavors; don’t skimp on this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Batter: Start by whisking together ricotta cheese, eggs, milk, and sugar in a large bowl until smooth and creamy. The mixture should look luscious—like sunshine captured in batter form.

Add Dry Ingredients: In another bowl, combine flour, baking powder, and sea salt. Gradually fold this dry mixture into your wet ingredients until just combined—be careful not to overmix! You want those fluffy pockets intact.

Toss in Blueberries: Gently fold in fresh or frozen blueberries into your batter. Try not to break them too much; we want bursts of berry goodness throughout each pancake.

Heat the Griddle: Preheat your griddle or skillet over medium heat and lightly grease it with butter. When it sizzles like a tiny campfire when you drop water on it, you’re ready to go!

Scoop and Cook Pancakes: Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on top (about 3-4 minutes), then flip them over until golden brown on both sides.

Make Salted Blueberry Butter: While pancakes cook, melt butter in a small saucepan over low heat. Add mashed blueberries and sea salt; stir until combined into a dreamy sauce—this will be your new obsession! For more inspiration, check out this blueberry dessert pizza recipe.

Now that you’ve crafted these fantastic Ricotta Pancakes with Salted Blueberry Butter, prepare yourself for some serious breakfast bliss! Enjoy every bite as you savor those fluffy pancakes paired with luscious blueberry butter that sings summer’s praises all year round. colorful pasta salad

Perfecting the Cooking Process

Start by mixing dry ingredients first, then add ricotta and milk for fluffy pancakes. Cook each pancake over medium heat until bubbles form on top before flipping, ensuring even cooking and a golden-brown color.

Add Your Touch

Feel free to swap in different fruits like strawberries or bananas for variety. You can also sprinkle in some cinnamon or vanilla extract to enhance the flavor profile of your ricotta pancakes. iced vanilla raspberry latte.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. To reheat, simply pop them in the toaster or microwave for a quick breakfast fix without losing their fluffiness.

I once made these ricotta pancakes for a brunch gathering, and my friends declared them “life-changing.” They’ve since become a staple at all our get-togethers!

FAQ

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead; just stir before cooking.

What can I substitute for blueberries?

You can use raspberries or chopped strawberries as delicious alternatives.

How do I know when the pancakes are done?

Pancakes are ready when they are golden brown and spring back when lightly touched.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Ricotta Pancakes with Salted Blueberry Butter

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• Author: Mia Hanry
• Total Time: 30 minutes
• Yield: Serves 4 (about two pancakes per serving) 1x

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Description

Wake up to the delight of Ricotta Pancakes topped with Salted Blueberry Butter. These fluffy pancakes are a harmonious blend of creamy ricotta and sweet blueberries, making for an unforgettable breakfast experience. Perfect for brunch or special occasions, they offer a taste of summer that will have everyone asking for seconds.

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Ingredients

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• 1 cup fresh ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 cup whole milk (or dairy-free alternative)
• 2 large eggs
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons unsalted butter (for cooking)
• 1/4 teaspoon sea salt

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Instructions

1. In a large bowl, whisk together the ricotta cheese, eggs, milk, and sugar until smooth.
2. In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined to maintain fluffiness.
3. Gently fold in blueberries without breaking them.
4. Preheat a skillet over medium heat and grease lightly with butter. Pour about 1/4 cup batter for each pancake.
5. Cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
6. For the salted blueberry butter, melt butter in a saucepan, add mashed blueberries and sea salt, stirring until combined.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Grilling/Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (150g)
• Calories: 300
• Sugar: 10g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 90mg