If you are looking for a breakfast treat that’s both indulgently fluffy and bursting with bright, tangy flavor, you have to try these Ricotta Pancakes with Salted Blueberry Butter. The ricotta cheese adds a creamy richness that makes each bite tender and moist, while the salted blueberry butter introduces a perfect balance of sweet and savory fruitiness that takes ordinary pancakes to a heavenly new level. These pancakes are a weekend brunch showstopper that feels like a warm hug on a plate.

Ricotta Pancakes with Salted Blueberry Butter Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to making these pancakes truly unforgettable. Each item plays a crucial role—from tenderizing the batter to creating that mouthwatering salted blueberry butter that crowns the dish.

All-purpose flour (¾ cup): The foundation of the batter, giving the pancakes structure without weighing them down.

Baking powder (1 ½ teaspoons): Provides the lift for those fluffy, cloud-like pancakes we all love.
Kosher salt (½ teaspoon): Balances the flavors and enhances the sweetness subtly.

Large eggs (3): Bind everything together and add richness and moisture.
Sugar (¼ cup): Just the right amount to sweeten the batter pleasantly without overpowering.

Vanilla extract (2 teaspoons): Infuses a warm, aromatic flavor that complements the ricotta and blueberries perfectly.
Ricotta cheese (¾ cup): The star ingredient that gives these pancakes their unique creamy texture and subtle tang.
Milk (¼ cup): Loosens the batter and helps achieve the ideal pancake consistency.

Butter, melted (2 tablespoons plus more for cooking): Adds richness and keeps the pancakes golden and tender.
Butter, softened (½ cup or 1 stick): Used to make the luscious salted blueberry butter topping.
Blueberry preserves (2 to 3 tablespoons): Brings a burst of fruity jammy goodness to the butter.

Kosher salt (for the butter): A pinch to contrast and elevate the sweetness of the blueberry preserves.
Optional toppings: Syrup, powdered sugar, whipped cream, and fresh blueberries for an extra pop of flavor and color.

How to Make Ricotta Pancakes with Salted Blueberry Butter

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and kosher salt in a small bowl. This ensures an even distribution of leavening agents and salt throughout the batter, which is essential for fluffy, flavorful pancakes.

Step 2: Whisk the Wet Ingredients

In a large bowl, vigorously whisk the eggs and sugar until the mixture becomes foamy and pale. This aeration will help give the pancakes a light texture. Then stir in the vanilla extract for aromatics, followed by the ricotta cheese, milk, and melted butter. The ricotta adds a velvety texture, making these pancakes stand out from your average flapjacks.

Step 3: Combine and Create the Batter

Pour the dry ingredients into the wet and gently mix until just combined. Avoid overmixing to keep the pancakes tender and avoid a dense texture. The batter should be thick but still able to pour or scoop easily.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and add a little butter to prevent sticking and add flavor. Using a ¼ cup measure or ice cream scoop, drop the batter onto the hot surface. Cook until you see bubbles forming on the tops, about 2 to 3 minutes. Carefully flip and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter, adjusting heat as necessary to avoid burning.

Step 5: Prepare the Salted Blueberry Butter

In a small bowl, combine softened butter, blueberry preserves, and a generous pinch of kosher salt. Mash everything together with a fork or spoon until smooth and creamy. This butter can be made ahead and stored in the fridge, making your morning easier and more delicious.

Step 6: Serve and Enjoy

Serve the warm pancakes stacked high, topped with generous dollops of the salted blueberry butter. Add any additional toppings like syrup, powdered sugar, whipped cream, or fresh blueberries to customize your perfect stack.

How to Serve Ricotta Pancakes with Salted Blueberry Butter

Garnishes

These pancakes are a colorful canvas for any garnishes you love. A dusting of powdered sugar adds a delicate sweetness and visual appeal. Fresh blueberries scattered on top bring freshness and bursts of juicy flavor. A dollop of whipped cream or a drizzle of maple syrup enhances the richness and balances the tang of the blueberry butter.

Side Dishes

Pair your Ricotta Pancakes with Salted Blueberry Butter with some crispy bacon or sausage for a savory contrast. Fresh fruit salad or a simple green salad with citrus vinaigrette complements the richness without weighing you down. For a truly hearty meal, serve alongside scrambled eggs or an omelet.

Creative Ways to Present

Try layering several pancakes with salted blueberry butter between each layer for a stunning pancake cake. For a lighter presentation, serve small silver dollar-sized pancakes with individual blueberry butter portions for dipping. You can also sprinkle some toasted nuts or edible flowers on top for an elegant brunch centerpiece that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any pancakes left, let them cool completely, then stack and store in an airtight container in the refrigerator. They should keep well for up to 2 days, ready to enjoy as a quick breakfast or snack.

Freezing

Ricotta Pancakes freeze beautifully! Place cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They will keep up to 2 months. Freeze the salted blueberry butter separately in a small airtight container to maintain freshness.

Reheating

Warm frozen or refrigerated pancakes in a toaster, skillet, or microwave. To retain optimal texture, a quick toss in a hot skillet with a little butter is ideal. Reheat the salted blueberry butter gently at room temperature or microwave briefly before spreading.

FAQs

Can I use light ricotta or another type of cheese?

Light ricotta might work but could affect moisture and texture. Creamy ricotta gives the best fluffy, tender pancakes. Cottage cheese or cream cheese can be substitutes but will alter flavor and consistency.

Is there a substitute for blueberry preserves in the butter?

Yes! You can use any berry preserves or jams you enjoy, such as raspberry or blackberry. Fresh chopped berries can work but may require extra sweetness or cooking down.

Can I make the pancake batter ahead of time?

For best fluffiness, it’s ideal to use the batter immediately. If needed, refrigerate for up to 1 day but expect a slight loss in rise and texture.

How salty should the salted blueberry butter be?

The salt should enhance and balance the sweetness without being overpowering. Start with a pinch and adjust to taste, remembering a little goes a long way.

Can I make these pancakes gluten-free?

You can substitute the flour with a 1:1 gluten-free baking flour blend. Ensure your blend includes xanthan gum or a binder for good texture, and expect slightly different results in fluffiness.

Final Thoughts

There’s something so comforting and special about making Ricotta Pancakes with Salted Blueberry Butter. This recipe brings together simple ingredients to create a memorable breakfast experience that feels both elegant and homey. Once you try these, they’ll quickly become your go-to for weekend mornings or any time you want to treat yourself to something truly delicious. So go ahead, gather your ingredients, and make this dish the star of your next brunch!

Ricotta Pancakes with Salted Blueberry Butter Recipe

★★★★★

5.1 from 22 reviews

Author: lina
Total Time: 25 minutes

Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy ricotta pancakes enhanced with creamy ricotta cheese are paired perfectly with a luscious salted blueberry butter spread. This breakfast treat combines fluffy texture and rich, tangy flavors with a hint of sweetness and saltiness from the blueberry butter, making it an irresistible morning delight.

Instructions

Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and kosher salt to ensure even distribution and leavening in the pancake batter.
Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar until the mixture is combined and slightly foamy. Add the vanilla extract, then gently stir in the ricotta cheese, milk, and melted butter until smooth.

Combine Batter: Gradually add the dry ingredients into the wet mixture and gently stir until everything is thoroughly combined but not overmixed, to keep the pancakes tender.
Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and brush with some butter. Using a ¼ cup measure or ice cream scoop, drop batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2 to 3 minutes. Flip carefully and cook for another 2 minutes until golden brown. Repeat for remaining batter.
Make Salted Blueberry Butter: In a bowl, combine softened butter with blueberry preserves and a generous pinch of kosher salt. Mash and mix with a fork or spoon until fully blended. This can be made ahead and stored in the refrigerator until ready to use.

Serve: Plate the pancakes hot and spread with salted blueberry butter. Optionally, top with syrup, powdered sugar, whipped cream, and fresh blueberries for extra indulgence.

Notes

Do not overmix the batter to maintain fluffy pancakes.
Use fresh ricotta cheese for the best texture and taste.

Salted blueberry butter can be made up to a week in advance and refrigerated.
Adjust blueberry preserves quantity in the butter spread to desired sweetness.
Cook pancakes on medium heat to avoid burning and ensure even cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast

Method: Griddle/Cooking on Stove
Cuisine: American

Nutrition

Serving Size: 2 pancakes with 2 tablespoons salted blueberry butter

Calories: 320 kcal
Sugar: 12 g
Sodium: 230 mg

Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g

Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g

Protein: 8 g
Cholesterol: 140 mg

Keywords: Ricotta pancakes, blueberry butter, breakfast recipe, fluffy pancakes, sweet butter spread, homemade pancakes