Blueberry Ricotta Pancakes

Lauren Perkins-Boyd


I got this idea from the show The Best Thing I Ever Ate It was Giada De Laurentiis's favorite something from some diner in california (I'm a little fuzzy on the details). I couldn't stop thinking about them so I made some and they turned out FABULOUS!


★★★★★ 2 votes

10 Min
5 Min


  • 1 c
  • 2 Tbsp
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 1/4 c
  • 3 Tbsp
    butter, melted
  • 1 large
    egg, lightly beaten
  • ·
    ricotta cheese
  • ·
    fresh blueberries
  • ·
    pure maple syrup
  • ·
    oil, for pan

How to Make Blueberry Ricotta Pancakes


  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.

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About Blueberry Ricotta Pancakes

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