Irresistible Ricotta Pancakes with Salted Blueberry Butter

The moment you take a bite of Ricotta Pancakes with Salted Blueberry Butter, your taste buds will dance like they just won the lottery. Fluffy, creamy pancakes enveloped in a sweet, tangy blueberry sauce—this dish is like a warm hug on a plate. sweet breakfast treat Imagine waking up to the irresistible aroma of pancakes sizzling on the griddle, filling your kitchen with promises of breakfast bliss and laughter.

As you pour that luscious salted blueberry butter over the warm pancakes, it’s hard not to feel a sense of nostalgia. This recipe reminds me of lazy Sunday mornings spent with my family, where we’d gather around the table, forks poised and ready for an epic pancake showdown. savory pasta salad family-friendly meal Whether it’s a special occasion or just an ordinary day that deserves some extra love, these pancakes make everything feel like a celebration.

I’ll never forget the first time I served these pancakes to my friends; their delighted faces were priceless as they devoured every last crumb.

Essential Ingredients

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

• Ricotta Cheese: Fresh ricotta adds creaminess; opt for whole milk ricotta for richer flavor.
• All-Purpose Flour: Standard flour works best for fluffy texture; avoid whole wheat here.
• Sugar: A touch of sweetness balances flavors; feel free to adjust based on your preference.
• Baking Powder: This ingredient is key for fluffiness; make sure it’s fresh for best results.
• Eggs: Large eggs enhance richness and moisture; separate yolks from whites for extra fluffiness.
• Milk: Whole milk gives the best consistency; substitute with almond milk if needed.
• Blueberries: Fresh or frozen blueberries work wonders; opt for organic when possible for better taste.
• Butter: Use unsalted butter to control salt levels in both pancakes and sauce.
• Sea Salt: A pinch elevates flavors in both the pancakes and salted butter topping.

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

Let’s Make it Together

Prepare Your Kitchen Tools: Gather mixing bowls, a whisk, measuring cups, and a nonstick skillet or griddle. Ensure everything is clean and within reach to streamline your cooking experience.

Mix Wet Ingredients First: In a large bowl, combine ricotta cheese, eggs, and milk until smooth. Incorporate these creamy elements thoroughly to create a rich batter base that guarantees fluffy pancakes.

Add Dry Ingredients Gradually: In another bowl, whisk together flour, sugar, baking powder, and salt. Gradually fold this mixture into your wet ingredients until just combined—don’t overmix; lumps are perfectly fine!

Heat Your Griddle or Skillet: Preheat your griddle over medium heat and lightly grease it with butter. You’ll know it’s ready when water droplets sizzle upon contact—a sure sign of perfect pancake-making conditions.

Cook Pancakes Until Golden Brown: Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on top (about 3-4 minutes), then flip carefully to golden perfection on the other side—repeat until all batter is cooked.

Create Your Salted Blueberry Butter Sauce: In small saucepan over medium heat, melt butter then add blueberries and a pinch of sea salt. Cook until blueberries burst and release their juices—about 5 minutes—stirring occasionally.

Enjoy each bite with laughter as you savor these delightful Ricotta Pancakes with Salted Blueberry Butter; they’re perfect for brightening up any morning! For more inspiration, check out this blueberry butter swim biscuits recipe.

Perfecting the Cooking Process

Start by mixing dry ingredients separately before adding wet ones. Cook on medium heat, flipping when bubbles appear for perfect pancakes.

Add Your Touch

Consider adding lemon zest or vanilla extract to the batter for an aromatic twist. You can also swap blueberries for raspberries!

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave until warm.

Making these pancakes always brings back memories of my aunt’s Sunday brunches, where laughter and syrup flowed freely as we devoured every last bite.

FAQ

How can I make ricotta pancakes lighter?

Separate the eggs and whip the whites for added fluffiness in your pancakes.

Can I use frozen blueberries instead of fresh?

Yes! Just thaw them slightly before adding to your pancake batter for best results.

What can I use instead of ricotta cheese?

Cottage cheese works as a great alternative if you want a similar texture and taste.

Print

Ricotta Pancakes with Salted Blueberry Butter

---

• Author: Ava Mack
• Total Time: 30 minutes
• Yield: Approximately 8 pancakes 1x

Print Recipe

Pin Recipe

Description

Indulge in the delightful experience of Ricotta Pancakes topped with luscious Salted Blueberry Butter. These fluffy pancakes, enriched with creamy ricotta and bursting with sweet-tart blueberries, transform any morning into a special occasion. Perfect for brunch or a cozy family breakfast, this recipe promises to bring joy and nostalgia to your table.

---

Ingredients

Scale 1x2x3x

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 2 large eggs
• 1 cup whole milk
• 1 cup blueberries (fresh or frozen)
• 4 tbsp unsalted butter (for pancakes) + 4 tbsp (for sauce)
• Pinch of sea salt

---

Instructions

1. Gather your kitchen tools: mixing bowls, whisk, measuring cups, and a nonstick skillet.
2. In a large bowl, mix ricotta cheese, eggs, and milk until smooth.
3. In another bowl, whisk together flour, sugar, baking powder, and salt; gradually fold into wet ingredients until just combined.
4. Preheat your skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup batter per pancake onto the skillet; 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 over medium heat; add blueberries and sea salt. Cook until blueberries burst (about 5 minutes).
7. Serve pancakes warm with salted blueberry butter drizzled on top.

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

Nutrition

• Serving Size: 2 pancakes (about 150g)
• Calories: 345
• Sugar: 10g
• Sodium: 240mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 100mg

Keywords: - For an aromatic twist, add lemon zest or vanilla extract to the batter. - Substitute blueberries with raspberries for a different flavor profile. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.