Ricotta Pancakes with Salted Blueberry Butter.
These ricotta pancakes are the best! Light and fluffy and flavorful, these are delicious served hot with salted blueberry butter, syrup and whipped cream. The best breakfast for a special occasion!
Blueberry pancakes are one of my favorite things in the world.
These cloud-like ricotta pancakes are a bite of breakfast heaven, served hot with melty, salty blueberry butter on top and a sprinkling of powdered sugar.
One bite in and you’re hooked!
My dad has always made incredible pancakes – and his grandmother made them for him. He always makes them special on vacation (like, every morning!) and would often on the weekends when we were growing up too. His pancakes are perfect soft pillows that I am always trying to recreate.
I’ve made a few different versions of ricotta pancakes: coconut ricotta pancakes and whipped ricotta pancakes! This one below is originally from the NYT with a few changes in method and ingredients. Of course, any pancakes will work with the blueberry butter.
Oh, and these dreamy pancakes are cooked on a hot griddle with sizzling butter, giving them a deep golden crisp exterior while the interior stays soft, fluffy and almost creamy. That’s the key.
Our family is having a major pancake moment.
I’ve always made really delicious homemade pancakes, but for the last few years, my kids (especially Max) wouldn’t eat them. Instead, they only wanted frozen toaster versions of pancakes – freezer burn and all!
I whined about this for a few years and many of you said that it’s probably because the toaster versions are exactly the same every single time. And I bet you’re right!
But I’m happy to say that as we come out of this picky phase, my kids now looooove my pancakes. Like majorly love.
So much so, that back on Father’s Day I made a double batch of homemade pancakes and the three of them and Eddie ate all of the pancakes. Every single one!
It was wild.
And now, I have a big family of eaters. This is crazy and my meals no longer stretch for leftovers for everyone. I must adjust.
So, this is one of the recipes that we love. The ricotta pancakes are so light and fluffy and satisfying. The salted blueberry butter is just beyond incredible – and works with any other berry too.
I’ve never been a huge syrup person. I can eat these with the blueberry butter and maybe a sprinkle of powdered sugar. You can add syrup, yogurt, whipped cream or anything else you love.
Perfect breakfast for a weekend or special occasion! We’re huge fans.
Ricotta Pancakes with Salted Blueberry Butter
Ricotta Pancakes with Salted Blueberry Butter
Ingredients
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¾ cup ricotta cheese
- ¼ cup milk
- 2 tablespoons butter, melted, plus more for cooking
- syrup, powdered sugar or whipped cream for serving
- fresh blueberries, for serving
salted blueberry butter
- ½ cup 1 stick butter, softened
- 2 to 3 tablespoons blueberry preserves
- kosher salt
Instructions
- In a small bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the eggs and the sugar until combined and foamy. Whisk in the vanilla extract. Stir in the ricotta cheese, milk and melted butter.
- Add the dry ingredients and mix until fully combined.
- Heat a nonstick skillet or griddle over medium heat. Once hot, add some butter and drop the pancake batter onto the griddle, using a ¼ cup measure or ice cream scoop. Cook until bubbles form on the top, about 2 to 3 minutes. Gently flip and cook for another 2 minutes, until golden brown. Repeat with remaining batter.
- Serve pancakes hot with blueberry butter. Add on syrup, powdered sugar or whipped cream if desired.
salted blueberry butter
- Combine the butter and preserves in a bowl with a big pinch of salt. Mash with a fork or spoon and continue to mix until everything is combined. You can make this ahead of time. Store in the fridge when not using.
Notes
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So fluffy!
4 Comments on “Ricotta Pancakes with Salted Blueberry Butter.”
Homemade blueberry preserve is just blueberries, water and sugar?
there is usually some acid in there (like lemon) – feel free to make your own if you’d like! i don’t do traditional canning so i don’t make my own since it doesn’t last very long.
These look insane. I mean ricotta pancakes and blueberries will always have my heart but this just takes it up a notch.
Pinned for the weekend!
These were so delicious and Divine. They were so fluffy my new favorite pancakes. The blueberry butter was incredible. I also made your blueberry sauce from your bacon waffles from a while ago. It was a perfect combination for breakfast for dinner.