Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

These are my daughter’s favorite pancakes. Now, you would think that’s because they are awesome and tasty, with healthful blueberries sprinkled about, but in fact, it’s because they are blue and that’s her very favorite color. These pancakes are blue because I almost always use frozen blueberries in my cooking and in my pancakes. It’s easier to have them on hand than fresh and they are generally cheaper. The frozen blueberries leak their blue juice and create a lovely pattern of purplish swirls on the pancakes. If you’re less thrilled with purple food than my daughter, I suggest you use fresh blueberries which will still have the excellent taste, but will not have the psychedelic swirl pattern. If you do use frozen blueberries remember to thaw them briefly in the microwave first.

These pancakes come together fairly quickly except for the fiddly fact that you need to add whipped egg whites which means dirtying a second bowl. I use homemade ricotta because I don’t often have fresh on hand. Here is the recipe. You can use either lemon juice or vinegar to create your ricotta depending on if you want the added touch of lemon in your blueberry pancakes. The other thing you can do, if you don’t often have the buttermilk the recipe calls for, is to use either kefir or frozen buttermilk. There are several recipes that I love that use buttermilk (biscuits, salad dressing and chocolate cake come to mind), but I don’t make them often enough together to use up a container of buttermilk. If you’re like me, freeze your buttermilk before it goes bad. Then, whenever you’re in the mood to make something with buttermilk just defrost the exact amount you need. You won’t waste it and it will always be at hand.

Serves 4 (This recipe also halves well for those who don’t need 4 large plates of pancakes)

Freezes well

Prep time about 30 mins.

Kid friendly steps: adding pre-measured ingredients to the bowl


  • 1 ½ c. All-purpose flour
  • 3 tbsp Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 Eggs, separated
  • 2 tbsp Vegetable Oil
  • 1 ½ c Buttermilk½ c Full-fat Ricotta cheese
  • ½ tsp Vanilla extract
  • ½ c Blueberries either fresh or thawed frozen


  1. Mix egg yolks, vegetable oil, buttermilk, vanilla extract and ricotta. Try to get as many lumps out of the ricotta as you can, but it won’t be perfectly smooth so don’t make yourself nuts.
  2. Add ½ cup of the flour, sugar, baking powder, baking soda and salt. Mix well. Add the other cup of flour and mix until just combined. It will be thicker than normal pancake batter at this point.
  3. Beat the egg whites until stiff peaks form and then fold them into the pancake mixture. Again it won’t be 100% smooth.
  4. Let the batter sit for 15 minutes. This is key for fluffy pancakes so don’t skip it. It allows the flour to absorb some of the buttermilk and relax. I generally use this time to either make bacon or clean the dishes that I’ve created so far.
  5. Add your blueberries stirring just to combine. If you’re using frozen berries and over-mix, the pancakes will be completely blue/purple (which may or may not be what you’re going for).
  6. Heat griddle to medium low and butter well when hot. Spoon batter onto griddle and cook each side (generally about 5ish minutes for the first side and less for the second depending on the size of your pancake) Flip and cook through. Banana slices and real maple syrup optional.

Blueberry Pancakes

Blueberry Ricotta Pancakes


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