There’s something undeniably delightful about starting your day with a stack of fluffy pancakes. Now, imagine taking that classic breakfast dish and elevating it with creamy ricotta cheese and a luscious salted blueberry butter. That’s exactly what this Ricotta Pancakes with Salted Blueberry Butter recipe delivers. It’s a sweet treat that’s not only incredibly easy to make but is also perfect for impressing your family or brunch guests. Let’s dive into the world of pancakes that are beyond ordinary!

What Sets This Recipe Apart

These ricotta pancakes are light and airy, thanks to the addition of ricotta cheese, which adds moisture and a rich flavor. The salted blueberry butter is a game-changer, combining the sweetness of blueberries with a touch of salt that enhances the overall flavor profile. Together, they create a breakfast experience that is both comforting and sophisticated, making your morning feel a little extra special.

What Goes Into Ricotta Pancakes with Salted Blueberry Butter.

To whip up these delicious pancakes, you’ll need the following ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract
1 cup ricotta cheese
1/2 cup milk
2 tablespoons butter, melted, plus more for cooking
Syrup, powdered sugar, or whipped cream for serving
Fresh blueberries for serving
1/2 cup (1 stick) butter, softened
2 to 3 tablespoons blueberry preserves
Kosher salt

Tools of the Trade

Before diving into the cooking, gather your tools:

Mixing Bowls: For combining ingredients.
Whisk: To blend the egg mixture and dry ingredients smoothly.
Griddle or Non-stick Skillet: For cooking the pancakes evenly.
Spatula: To flip the pancakes without breaking them.
Measuring Cups and Spoons: For precise ingredient measurements.

How to Prepare Ricotta Pancakes with Salted Blueberry Butter.

Making these delightful pancakes is straightforward. Follow these steps to bring your Ricotta Pancakes with Salted Blueberry Butter to life:

Step 1: Prepare the Blueberry Butter

In a small bowl, combine the softened butter, blueberry preserves, and a pinch of kosher salt. Mix until well combined. Set aside to allow the flavors to meld.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs until frothy. Add the sugar, vanilla extract, ricotta cheese, and milk. Mix until smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.

Step 5: Heat the Griddle

Preheat a non-stick skillet or griddle over medium heat. Melt a little butter on the surface to prevent sticking.

Step 6: Cook the Pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown.

Step 7: Serve with Blueberry Butter

Stack the pancakes on plates and top with a generous dollop of the salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or add whipped cream if desired. Serve with fresh blueberries on the side for an extra burst of flavor.

Seasonal Ingredient Swaps

This recipe is versatile and can be adjusted based on seasonal ingredients:

Summer: Use fresh peaches or strawberries instead of blueberries.
Fall: Incorporate pumpkin puree into the batter for a seasonal twist.
Winter: Try adding spices like cinnamon or nutmeg for warmth.
Spring: Use lemon zest and juice for a refreshing citrusy flavor.

Troubles You Can Avoid

To ensure your pancakes turn out perfectly, avoid these common mistakes:

Overmixing the batter—this can lead to tough pancakes. Stir until just combined.
Not preheating the skillet—make sure it’s hot enough to cook the pancakes evenly.
Using cold ingredients—bring your eggs and ricotta to room temperature for better mixing.
Not checking for doneness—look for golden brown edges and bubbles on top before flipping.

Save It for Later

If you find yourself with leftover pancakes, don’t worry! They can be easily stored for later:

Refrigerate: Place them in an airtight container and store in the fridge for up to 3 days.
Freeze: Layer with parchment paper in between and store in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave.

Ricotta Pancakes with Salted Blueberry Butter. Q&A

Can I use a different type of cheese in this recipe?

Yes! While ricotta gives a unique texture, you can substitute with cottage cheese or mascarpone for a different flavor profile.

What can I serve with these pancakes aside from blueberry butter?

These pancakes pair wonderfully with maple syrup, whipped cream, or even a drizzle of honey. Fresh fruit always complements the flavors nicely.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking as some separation may occur.

How can I make these pancakes gluten-free?

Substituting the all-purpose flour with a gluten-free flour blend can make this recipe gluten-free. Make sure the blend contains xanthan gum for the best texture.

Because You Liked This

If you love these pancakes, you might also enjoy:

Bring It to the Table

There’s nothing quite like the aroma of freshly cooked pancakes wafting through your kitchen. With the addition of the salted blueberry butter, these Ricotta Pancakes with Salted Blueberry Butter transform a simple breakfast into something extraordinary. Whether you’re hosting a brunch or enjoying a quiet morning at home, this recipe is sure to impress. Enjoy the process, savor each bite, and don’t forget to share the joy of these pancakes with your loved ones!

Ricotta Pancakes with Salted Blueberry Butter.

Elevate your breakfast with these fluffy ricotta pancakes topped with creamy salted blueberry butter!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1/4 cup sugar
2 teaspoons vanilla extract
1 cup ricotta cheese
1/2 cup milk
2 tablespoons butter melted, plus more for cooking
1/2 cup butter softened
2 to 3 tablespoons blueberry preserves
Kosher salt
Syrup, powdered sugar, or whipped cream for serving
Fresh blueberries for serving

Equipment

Mixing bowls
Whisk
Griddle or Non-stick Skillet
Spatula
Measuring cups and spoons

Method

In a small bowl, combine the softened butter, blueberry preserves, and a pinch of kosher salt. Mix until well combined. Set aside to allow the flavors to meld.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
In another bowl, beat the eggs until frothy. Add the sugar, vanilla extract, ricotta cheese, and milk. Mix until smooth and creamy.
Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Melt a little butter on the surface to prevent sticking.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown.
Stack the pancakes on plates and top with a generous dollop of the salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or add whipped cream if desired. Serve with fresh blueberries on the side for an extra burst of flavor.

Notes

For lighter pancakes, do not overmix the batter.
Ensure your skillet is preheated for even cooking.
Use room temperature eggs and ricotta for better mixing.

Ricotta Pancakes with Salted Blueberry Butter.

What Sets This Recipe Apart

What Goes Into Ricotta Pancakes with Salted Blueberry Butter.

Tools of the Trade