Fluffy Ricotta Pancakes with Salted Blueberry Butter Recipe

Name: Fluffy Ricotta Pancakes with Salted Blueberry Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 2 tsp baking powder; 2 tbsp sugar; 2 large eggs; 1 cup whole milk; 2 tbsp unsalted butter (melted); 1 cup fresh blueberries (thawed if using frozen); Pinch of sea salt

Published: August 30, 2025

by Mia Hanry

Why You'll Love This Recipe

The fluffy texture of these pancakes makes them incredibly light and satisfying
With a rich flavor profile enhanced by ricotta, they pair perfectly with the salted blueberry butter
Their stunning visual appeal will impress anyone at your brunch table
Plus, they’re versatile enough for breakfast or dessert!

There was that one Sunday morning when I decided to make these pancakes for my family. My daughter’s eyes lit up like Christmas lights as she took her first bite. She proclaimed it was the best pancake ever, and honestly, who could argue with such enthusiasm?

Essential Ingredients

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

Ricotta Cheese: Choose fresh ricotta for the creamiest texture; it makes all the difference in fluffiness.
All-Purpose Flour: A staple that provides structure; ensure it’s sifted for lighter pancakes.
Baking Powder: This key ingredient gives the pancakes their lift; don’t skip it for fluffy results!
Sugar: Just a touch balances out the flavors; feel free to adjust based on your taste.
Eggs: Use large eggs for better binding; they also add richness to the batter.
Milk: Whole milk works best for creaminess; substitute with almond milk if desired.
Butter: Melted butter adds flavor and moisture; be sure to use unsalted for better control over seasoning.
Blueberries: Fresh blueberries are ideal but frozen can work too—just thaw them first!
Sea Salt: A sprinkle enhances sweetness in both pancakes and blueberry butter.

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

Recipe preparation

Let’s Make it together

Get ready to whip up these delightful Ricotta Pancakes with Salted Blueberry Butter in no time! For more inspiration, check out this glazed blueberry butter swim biscuits recipe.

Prepare Your Batter: In a large bowl, combine all-purpose flour, baking powder, sugar, and sea salt. Whisk until well mixed and set aside.

Mix Wet Ingredients: In another bowl, whisk together eggs, ricotta cheese, milk, and melted butter until smooth. The mixture should be creamy with no lumps.

Combine Mixtures Gently: Pour the wet ingredients into the dry mixture. Stir just until combined—don’t over mix! A few lumps are okay; they’ll disappear while cooking.

Heat Your Pan: Preheat a non-stick skillet over medium heat. Add a bit of butter until melted and bubbly—this is where magic happens!

Cook Pancakes with Love: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top and edges look set—about 2-3 minutes per side.

Create Salted Blueberry Butter: While pancakes cook, mix softened butter with fresh blueberries and a pinch of sea salt in a bowl until combined—this step is essential!

Now you have some irresistibly fluffy Ricotta Pancakes topped with decadent salted blueberry butter! Serve warm with extra blueberries on top if you’re feeling generous (or just really hungry). Enjoy every bite as you embrace those comforting flavors that hug you back.

Making these pancakes might just become your new Sunday ritual—who knows?

You Must Know

Ricotta pancakes are fluffy and light, making breakfast feel like a special occasion
The salted blueberry butter adds a sweet and savory twist that elevates every bite
Perfect for lazy weekends or impressive brunches, these pancakes will steal the show on your breakfast table

Perfecting the Cooking Process

Start by mixing dry ingredients first, then combine with ricotta and eggs. Cook in a non-stick skillet over medium heat for golden perfection.

Add Your Touch

Consider adding lemon zest to the batter for an extra zing or substituting blueberries with strawberries for a different flavor profile.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in a skillet or toaster for best results.

Chef's Helpful Tips

For the fluffiest pancakes, let the batter rest for 10 minutes before cooking
Use fresh blueberries to enhance flavor and avoid mushy texture
Always preheat your skillet to ensure even cooking and browning of each pancake

I still remember my first attempt at making these ricotta pancakes. I invited friends over, hoping to impress them with my culinary skills. They were a hit! Everyone left raving about how fluffy they were, and I felt like a breakfast superstar.

FAQ

Can I use low-fat ricotta cheese for these pancakes?

Yes, low-fat ricotta can be used but may slightly alter the texture and flavor.

How can I make these pancakes gluten-free?

You can substitute all-purpose flour with almond flour or gluten-free flour blend.

What toppings pair well with ricotta pancakes?

Fresh fruit, maple syrup, whipped cream, or yogurt are delicious topping options!

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