Name: Blueberry Ricotta Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 2 cups frozen blueberries; 1/2 cup maple syrup; 1/4 cup fresh squeezed orange juice; 1 cup ricotta cheese; 3 eggs, (yolks and whites separated); 1/2 cup whole milk; 1 tablespoon vegetable oil; 1/4 cup white sugar; 1/4 teaspoon salt; 1 pinch fresh nutmeg; 3/4 cup all-purpose flour ((plain flour))

Originally made to celebrate Fat Tuesday for Mardi Gras, these blueberry ricotta pancakes are fluffy and delicious. These pancakes have a surprising and tasty blueberry twist. The combination of ricotta cheese and beaten egg whites make them especially fluffy.

To top off these wonderful pancakes, make your own blueberry-orange syrup. You can use either fresh or frozen blueberries, depending on what is available. Alternatively, you can swap out for whatever fruit is available.

This recipe references being cooked on a flat top grill but can also be made in a skillet or frypan. The key is to have cooking equipment that can hold a medium temperature to create a golden brown finish while cooking the center through.

Swipe to see all photos

Close up of a golden brown ricotta pancake on a flat top grill.

Cook the ricotta pancakes both sides until golden brown.

Four ricotta pancakes cooking on a flat top grill.

Evenly space the ricotta pancakes on the flat top grill when cooking.

Blueberries simmering in an enamel camp saucepan cooking over a camp gas stove.

The blueberry topping can be made out of fresh, frozen, or canned blueberries.

A whisk sitting in a stainless bowl along with a ricotta pancake batter.

Use a hand whisk to easily combine all the ricotta pancake ingredients.

A stainless bowl with the flour, ricotta, and three eggs ready to be combined.

The ricotta pancake batter is a dump style where all the ingredients are added at once.

A serving of stacked ricotta pancakes topped with blueberries on a white camp plate.

To serve create a stack of the ricotta pancakes then add the blueberry topping.

Blueberry Ricotta Pancakes Recipe

Angie Quaale

reviews

Originally made to celebrate Fat Tuesday for Mardi Gras, these Blueberry Ricotta Pancakes are fluffy and delicious. These pancakes have a surprising and tasty blueberry twist.

Print Review

Preparation 20

Cook 5

Ready in 25

Servings Servings

CourseBreakfast

InfluenceGlobal

DifficultySeasoned

MethodFry

Similar RecipesCake

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Ingredients

Blueberry Topping

2 cups frozen blueberries
1/2 cup maple syrup
1/4 cup fresh squeezed orange juice

Ricotta Pancakes

1 cup ricotta cheese
3 eggs, yolks and whites separated
1/2 cup whole milk
1 tablespoon vegetable oil
1/4 cup white sugar
1/4 teaspoon salt
1 pinch fresh nutmeg
3/4 cup all-purpose flour (plain flour)

Equipment

pot
flat top grill

Directions

Blueberry Topping

In a pot combine the blueberries, maple syrup, and orange juice over medium-high heat.
Bring to a gentle boil then reduce the temperature to a simmer. Stir occasionally and cook until berries are fully defrosted and heated through, about 6 minutes.
Remove from the heat and let stand while you prepare the pancakes.

Ricotta Pancakes

Preheat the flat top grill to medium heat.
In a mixing bowl combine the ricotta cheese, egg yolks, milk, oil, sugar, salt, nutmeg, flour, and baking powder.
In a separate bowl beat the egg whites until soft peaks form. Gently fold into the pancake base.
Brush the preheated flat top grill with vegetable oil.
Spoon the pancake batter onto the hot flat top grill and cook about 2 minutes per side, until each side is golden brown and the centers are cooked.

To Serve

Stack the ricotta pancakes in serving sizes then top with the blueberry topping. Serve while still hot.

Nutritional Information

Calories: 165kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 53mgSodium: 87mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 191IUVitamin C: 5mgCalcium: 79mgIron: 1mg