Description
Soft, fluffy pancakes made with ricotta and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine ricotta cheese, milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined, then gently fold in the fresh blueberries.
- Heat a skillet over medium heat and add a little butter or oil.
- Pour a ladle of batter onto the heated skillet and cook until bubbles form, then carefully flip and cook until golden brown.
Notes
Serve warm with maple syrup or whipped cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg