Blueberry Ricotta Pancake Stack
Indulge in the delightful flavors of Blueberry Ricotta Pancakes, where fluffy, golden pancakes meet the creamy richness of ricotta and juicy blueberries. Perfect for lazy mornings or brunch gatherings, each bite offers a sweet embrace that will leave your taste buds dancing with joy. Drizzled with pure maple syrup and topped with fresh berries, this recipe is sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese
- 1 cup fresh blueberries
- 2 tsp baking powder
- 3/4 cup whole milk
- 2 large eggs
- 2 tbsp pure maple syrup (for serving)
Instructions
- In a mixing bowl, combine flour, baking powder, and a pinch of salt.
- In another bowl, whisk eggs and mix in milk and ricotta until smooth.
- Gently fold in blueberries.
- Preheat a nonstick skillet over medium heat; pour ¼ cup batter for each pancake.
- Cook until bubbles form on top, then flip and cook until both sides are golden brown.
- Serve stacked high with maple syrup and extra blueberries.
Nutrition
- Serving Size: 2 pancakes (approximately 180g)
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: For added flavor, consider substituting blueberries with raspberries or chocolate chips. Let the batter rest for about 10 minutes before cooking to enhance fluffiness. Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.