These blueberry ricotta pancakes are soft, fluffy, thick, and bursting with sweet blueberries. Not only that, they are whole-grain with NO butter or oil added, and hardly any sugar! And I promise they taste absolutely delicious, trust me. The perfect solution for your weekend brunch plans!
Yay for the most perfect brunch recipe!!! It’s an exciting day…the first pancake recipe is on the blog! That calls for a celebration, right? As promised, we are now back with another blueberry recipe! I hope you have a batch of this jam in your fridge right now…because it is absolutely a perfect topping for these pancakes.
Growing up, we most often ate pancakes…for dinner. Breakfast for dinner was always a favorite. Because honestly, who has time most mornings to make pancakes from scratch?! I love making these on a slow weekend morning for brunch. That being said, I was reminded of my childhood when I was testing this recipe, because I’m pretty sure we ate pancakes for dinner at least 3 nights in one week haha. 🙂
Texture
But onto the pancakes. Ricotta cheese is making an appearance again! I love the rich texture it adds to baked goods without having to even use butter or oil! That’s right…these pancakes don’t use any butter or oil whatsoever….but aren’t dry or bland in the least. And look at how thick these are! Thin pancakes? No thank you. All about that fluffy texture though! 🙂
Sweetness
I only used 2 tablespoons of maple syrup to add sweetness and flavor. And spread out over 12 pancakes?! That’s hardly any added sugar per pancake! I found these to be perfectly sweet enough, especially with the bites filled with juicy blueberries and toppings. Which brings me to my next point…
Toppings
What are your favorite pancakes toppings?! These blueberry ricotta pancakes go well with SO many toppings. As pictured, you could serve with homemade blueberry chia jam. Or go the traditional, tried-and-true route with butter and pure maple syrup (PLEASE not the “breakfast syrup” which is just maple flavored. Trust me, it’s worth the splurge to always buy PURE maple syrup!). Peanut butter will always be one of my favorite ways to top pancakes…maybe along with the blueberry jam?! It would be like a PB&J pancake. YUM.
Substitutions
I honestly rarely buy or use white all-purpose flour after discovered white whole grain all-purpose flour years ago. You can barely taste the difference, plus you’re getting a serving of whole grains and fiber this way! But, you can definitely use a regular white all-purpose flour instead. I haven’t tried it yet, but a gluten-free all-purpose flour blend will also likely work. You could try using honey instead of maple syrup, and also increase the amount if you want it sweeter. Frozen blueberries should also work if you don’t have fresh on hand!
Hope you try these this weekend! If you do, I’d love it if you leave a comment below, or take a picture and tag @audras_appetite on Instagram or Facebook! And if you’re looking for more brunch inspiration…I’ve got you covered here!
- 1 cup white whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup ricotta cheese
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup blueberries
- In a large bowl, mix together dry ingredients: flour, baking powder, salt, and cinnamon.
- In a separate smaller bowl, whisk together the eggs, ricotta cheese, milk, vanilla extract, and maple syrup.
- Next, add wet ingredients to flour mixture and fold gently until combined. Stir in blueberries.
- Heat skillet/griddle over medium heat on stove.
- Finally, measure out ¼ cup batter for pancakes and cook until golden brown on both sides.
- Makes about 12 pancakes total.
okay i literally just ate both dinner and dessert but this stack has me drooling!!!! i’ve gotten ricotta pancakes out at restaurants before, but i haven’t tried making them yet! will have to try your recipe very soon 🙂
Ah thank you! 🙂 hope you love them too!
Got back from a hard day’s work and these pancakes hit the spot let me tell you. Very fluffy and very satisfying. I am not at all pleased with the direction IHOB is heading so these pancakes make me take a trip down memory lane to when I was just a little tyke waking up on christmas morning to some nice pancakes whipped up by my mother. Official Rating 9.3.
Haha agreed about IHOB 😉 yay thanks for the rating!
My mom made this for me and they were delicious. Not dry at all – ricotta provided a great flavor. Way better than box mix
Thank you; I’m glad you liked it! Honestly this was (surprisingly) a recipe that came together fairly quickly when I was testing it…sometimes the best recipes come from a whim!
Finally bought ricotta and tried this recipe. I made it three different ways. Since I am not big on cinnamon I left that out. Then made some plain which were delicious with just a little butter and maple syrup. Then I made some chocolate chip pancakes and then made a lot of blueberry for my boys. (I made a double batch) The oldest was very hesitant when he found out ricotta cheese was in it but all three of us loved this batter. So much better than a box mix. So glad I tried it!!!!
I’m so happy to hear you all loved it! Thanks so much for trying it 🙂 And way to be creative and customize the recipe to your preference! Good to keep in mind it’s a good “base” recipe for other flavors.