Description
Indulge in the fluffy delight of Ricotta Pancakes with Salted Blueberry Butter, a perfect breakfast or brunch treat that combines creamy ricotta with sweet-tart blueberries. Each pancake offers a melt-in-your-mouth experience topped with a luscious blueberry-infused butter for an irresistible sweet-salty flavor. Elevate your mornings with this simple yet impressive recipe that’s sure to impress family and friends alike.
Ingredients
Scale
- 1 cup whole-milk ricotta cheese
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup whole milk
- 4 tbsp melted butter (plus extra for cooking)
- 1 cup fresh blueberries (for the butter)
- A pinch of sea salt
Instructions
- In a large bowl, whisk together flour, sugar, and baking powder.
- In another bowl, combine ricotta cheese, eggs, milk, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (lumps are okay).
- Heat a non-stick skillet over medium heat and pour about half a cup of batter per pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
- For salted blueberry butter, melt butter in a saucepan over low heat; stir in fresh blueberries and a pinch of salt until combined.
- Serve pancakes warm topped with salted blueberry butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg