Description
Fluffy pancakes infused with creamy ricotta and bursting with fresh blueberries, perfect for 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 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Whisk the dry ingredients: In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Prepare the ricotta mixture: In another bowl, combine ricotta, milk, egg, and vanilla. Mix until smooth.
- Combine wet and dry ingredients: Gently fold in the ricotta mixture with the dry ingredients until just combined.
- Incorporate the blueberries: Gently fold in fresh blueberries.
- Heat the skillet: Heat a non-stick skillet over medium heat and add a little butter or oil.
- Cook the pancakes: Pour batter onto the skillet, cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve and enjoy: Serve warm with syrup, if desired.
Notes
Don’t overmix the batter to avoid dense pancakes. Use fresh blueberries or toss frozen berries in flour to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg