Ricotta Pancakes with Salted Blueberry Butter.
These Ricotta Pancakes with Salted Blueberry Butter are light, fluffy, and bursting with flavor—perfect for an indulgent brunch or weekend treat!
Equipment
- Mixing Bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup ricotta cheese
- 1 cup milk
- 2 tablespoons butter melted, plus more for cooking
- Syrup, powdered sugar, or whipped cream for serving
- Fresh blueberries for serving
- 1 stick butter softened
- 2 to 3 tablespoons blueberry preserves
- Kosher salt
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- In a separate bowl, beat the eggs and sugar until light and fluffy.
- Stir in the vanilla extract, ricotta cheese, and milk until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing gently to avoid overworking the batter.
- In a small bowl, melt the butter in the microwave or on the stovetop. Once melted, let it cool slightly before drizzling it into the pancake batter.
- Gently fold until just combined; it’s okay if there are a few lumps.
- Place a skillet or griddle over medium heat and add a small amount of butter to coat the surface. Allow it to melt and bubble before you start cooking the pancakes.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter, adding butter to the skillet as needed.
- In a small bowl, combine the softened butter with blueberry preserves and a pinch of kosher salt. Mix until smooth and well combined. Adjust the sweetness to your liking by adding more or less blueberry preserves.
- Stack your fluffy ricotta pancakes on a plate, slather generously with the salted blueberry butter, and top with fresh blueberries. Add a drizzle of syrup, a dusting of powdered sugar, or a dollop of whipped cream for an extra special touch.
Notes
- Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes layered with parchment paper in a freezer-safe bag for up to 2 months.
- Reheat pancakes quickly in the microwave or toaster oven for a warm breakfast.