Blueberry Ricotta Pancakes

Saturday, July 6, 2013
Seriously these are the lightest pancakes on earth made with ricotta and some of the best pancakes you will ever eat.

Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta topped with a fruit of your choice.

These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love Italian family fruit ideas as each one liked something different.

Grandma Victoria loved hers topped with fresh chopped figs or dates, she was from Rome, Italy where they were in abundance.

Mom was the blueberry lover she always have fresh blueberries on her in season.

Dad was a red raspberry fan, so as you can see no matter what you like you can top these Italian-style ricotta pancakes with whatever you like!

These are the perfect pancakes for spring or summer and they’re likely to become a new family favorite!

What makes them super light is soft peaked egg whites folded into the batter, so you'll see a huge difference in texture.

You will also take note that this batter can't be overworked so FOLDING is key to the success of the recipe.

If you're more a dessert lover than breakfast, serve these beauties topped with whipped cream and fruit-filled and rolled up, they are always a smash hit on the plate dusted with a little powdered sugar, so pretty!

Here's what you will need:

  1. Flour
  2. Eggs
  3. Baking powder
  4. Seasalt
  5. Vanilla
  6. Whole milk
  7. Ricotta
  8. Brown sugar
  9. Vanilla Extract
  10. Blueberries fresh
  11. Maple or blueberry syrup
  12. Butter for the tops
  13. Cooking spray or olive oil
  14. Optional ideas: sliced bananas, sliced thin apples, sliced fresh peaches, raspberries, blackberries, cherries or you can add chocolate chips after they are cooked on top.
  15. For dessert-style top with  whipped cream, fruits of choice, min chocolate chips or get creative with your own toppings

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Yield: 12
Author: Claudia Lamascolo
Prep time: 5 MinCook time: 4 MinTotal time: 9 Min
These are all made from scratch ricotta pancakes that mom used to make for breakfast. Light, fluffy, and easy to make.


  • 1 1/2 cups flour,
  • 1 teaspoon baking powder and 1 1/2 teaspoon sea salt.
  • 1- 3/4 cups whole milk plus 3 tablespoons,
  • 3 egg yolks (save the whites keep cold in the refrigerator until later)
  • 1/2 cup Ricotta cheese plus 2 tablespoons,
  • 1/4 cup light brown sugar,
  • 1 tablespoon pure vanilla extract.
  • Optional Fruit ideas: blueberries, sliced bananas, sliced thin apples, sliced fresh peaches, raspberries, blackberries, cherries or you can add chocolate chips after they are cooked on top.


  1. Add the dry ingredients into the wet ingredients using a whisk until smooth.
  2. With a mixer beat the egg whites until soft peaks form.
  3. Fold the whites into the batter.
  4. Keep folding in the whites when no white still appears in the batter around 12 strokes.
  5. Heat your griddle to medium heat.
  6. I usually spray mine with cooking spray then add a few drops of olive oil on the pan.
  7. Use a gravy ladle full to make your pancakes.
  8. Drop a few blueberries on top before flipping.
  9. I cook mine until you see bubbles on top around 2 minutes on each side, then flip. I then place a slice of butter on each one and stack them.
  10. Serve with your favorite maple syrup or try a fresh fruit topping below and optional (my favorite) sprinkle with cinnamon-sugar mixture.
  11. Blueberry or Your Favorite Berry for a Fresh Fruit Quick topping:
  12. 2 cups berries of choice (strawberry, blueberry, raspberry, etc
  13. 1/4 cup jam to match the fruit choice
  14. Place the fruit and jam in a food processor blend until smooth. When ready to serve place in a small saucepan and heat for 5 minutes.
ricotta pancake recipe, how to make ricotta pancakes, blueberry ricotta pancakes, fruit ricotta pancakes
pancakes, breakfast recipes
French, Italian, American

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