Best Blueberry Ricotta Pancakes Recipes

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
• Preheat the oven to 175 degrees F.
• Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP

Steps:

• For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
• For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
• For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
• In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
• In a small bowl mix the ricotta and milk. Reserve for garnish.
• Preheat oven to 200 degrees F.
• Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

Steps:

• In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
• In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
• Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

LEMON BLUEBERRY RICOTTA PANCAKES

Steps:

• Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside.
• Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined.
• Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter.
• Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter.
• Serve with extra blueberries and maple syrup. Dust with confectioners' sugar.

RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
• Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
• Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
• Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

LEMON & BLUEBERRY RICOTTA PANCAKES WITH LEMON CURD RECIPE - (4.3/5)

Steps:

• Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, buttermilk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle, and add berries to each pancake. Flip, when bubbles start to show and cook until light golden brown. Repeat until no batter remains. Garnish with powdered sugar, if desired. For the lemon curd: In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week. For those of you who don't make my lemon curd recipe: Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes. NOTE: I add a thin layer of lemon curd between my pancakes.

BLD'S BLUEBERRY RICOTTA PANCAKES

Steps:

• In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
• In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
• Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
• Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake.
• Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are goldenbrown and cooked through. Serve immediately with maple syrup on the side.

LEMON & RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
• Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
• To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.

BLUEBERRY LEMON RICOTTA PANCAKES

Steps:

• Heat up a cast iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes. Beat together the egg, milk, ricotta cheese, lemon zest, vanilla and melted butter in a large measuring cup. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about five minutes. It will puff up, if it is too thick, add a little more milk. Add a generous amount of butter to the griddle, then lower the heat to a medium low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes add blueberries to each pancake, and flip, cooking a few more minutes on the other side. A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping. Keep the pancakes warm in a 200 degree oven while cooking the remaining cakes. Whisk together the lemon juice, powdered sugar, and milk in a small bowl. It it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk! Heat slightly if desired. Drizzle the syrup over the pancakes and serve warm!

BLUEBERRY RICOTTA PANCAKES

Steps:

• Separate eggs and whip the whites, set whites aside.
• Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly.
• Gently fold in whites.
• Add frozen blueberries
• Put 1/4 cup or so on medium hot greased griddle.
• Flatten somewhat with spoon.
• Cook til lightly golden brown and turn once.
• Serve with real maple syrup.

BLD BLUEBERRY RICOTTA PANCAKES

Steps:

• 1. In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk. 2. In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain. 3. Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined. 4. Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake. Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are golden-brown and cooked through. Serve immediately with maple syrup on the side. Each serving: 276 calories; 10 grams protein; 41 grams carbohydrates; 2 grams fiber; 8 grams fat; 4 grams saturated fat; 98 mg. cholesterol; 369 mg. sodium.

EASY RICOTTA BLUEBERRY PANCAKES

Steps:

• FOR HONEY SAUCE: Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
• Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake (I prefer to use a large icecream scoop with trigger). Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

BLUEBERRY RICOTTA PANCAKES

Steps:

• 1. In a bowl combine flour, sugar, baking powder and salt. Add milk, butter and egg and stir until combine.
• 2. Heat griddle or skillet to medium heat. Brush griddle with oil. Pour batter by 1/4 cups onto hot griddle. Sprinkle evenly with blueberries and dot with 1/2 teaspoonfuls of ricotta.
• 3. Cook until the tops are bubbly and the edges look dry. With a wide spatula flip pancakes and cook until the underside is golden.
• 4. Repeat with remaining batter, blueberries and ricotta. Serve with pure maple syrup.

BLD'S BLUEBERRY RICOTTA PANCAKES

Steps:

• Step 1In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
• Step 2In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
• Step 3Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
• Step 4Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake. Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are golden-brown and cooked through. Serve immediately with maple syrup on the side.

BLUEBERRY-RICOTTA PANCAKES

Steps:

• Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

BLUEBERRY/RICOTTA PANCAKES

Steps:

• Directions 1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and nutmeg in small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest, and juice in large bowl until smooth. Stir dry ingredients into wet ingredients until just combined. 2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup batter for each pancake, pour batter for 2 pancakes into pan, sprinkle blueberries on each pancake, and cook until edges are dry and bubbles begin to form, about 2 minutes. Flip pancakes and cook until golden brown, about 2 minutes more. Repeat with remaining oil, batter, and berries, adjusting heat as necessary to prevent burning.