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Healthy Ricotta Pancakes with Salted Blueberry Butter. photo

Ricotta Pancakes with Salted Blueberry Butter.

Fluffy and delicious, these Ricotta Pancakes with Salted Blueberry Butter will elevate your breakfast routine!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup ricotta cheese
  • ½ cup milk
  • 2 tablespoons butter, melted plus more for cooking
For the Blueberry Butter:
  • 1 stick butter, softened
  • 2 to 3 tablespoons blueberry preserves
  • kosher salt to taste

Equipment

  • Mixing bowls
  • Whisk
  • Skillet or Griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. In another bowl, combine the eggs and sugar, whisking until smooth. Add the vanilla extract, ricotta cheese, and milk, mixing until well combined. Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be slightly lumpy, which is perfect for fluffy pancakes.
  2. In a small bowl, mix the softened butter with blueberry preserves and a pinch of kosher salt. Stir until well combined and creamy. Set this aside while you cook the pancakes.
  3. Heat a skillet or griddle over medium heat and add a small amount of butter to grease the surface. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.
  4. Stack the pancakes on a plate and top with a generous dollop of your salted blueberry butter. Drizzle with maple syrup, sprinkle with powdered sugar, or top with whipped cream if desired. Garnish with fresh blueberries for that extra pop of color and flavor.

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
  • Add lemon zest to the batter for a citrusy twist.
  • Incorporate chocolate chips or nuts for added texture and flavor.
  • Use any fruit preserves you have on hand instead of blueberry for a different taste.