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.
Ingredients
Scale
Pancakes
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¾ cup ricotta cheese
- ¼ cup milk
- 2 tablespoons butter, melted (plus more for cooking)
Salted Blueberry Butter
- ½ cup (1 stick) butter, softened
- 2 to 3 tablespoons blueberry preserves
- Pinch of kosher salt
- Syrup
- Powdered sugar
- Whipped cream
- Fresh blueberries
For Serving (Optional)
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
