Fluffy Blueberry Ricotta Pancakes

2012-10-05
  • Servings : 8 pancakes
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

My indulgent obsession of all things sweet continues. It has now creeped into morning food too, and Harry was pretty happy about it. You must make these, they are so easy, light and fluffy, and i’ll let you in on a little secret – they have no sugar.

Do it. It will make me feel better.

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Ingredients

  • 2 eggs
  • 1 tsp fresh lemon juice
  • ¾ tsp baking powder
  • ½ cup flour (try wholemeal)
  • ½ cup blueberries (fresh or frozen)
  • ½ cup ricotta
  • ½ tsp vanilla extract
  • 1/4 cup milk
  • 1 tbs butter to fry
  • Fruit/maple syrup/stewed rhubarb - to top

Method

Step 1

In a medium bowl, whisk together eggs, ricotta, milk, lemon juice, vanilla and baking powder. Next, whisk in flour until batter combines. Add blueberries and stir through gently. -

Step 2

Heat a tsp butter in a frypan over medium heat. Dollop tablespoons of batter and cook about 3 minutes per side until golden brown.  -

Step 3

I served these as is to Harry, and for me I topped with maple syrup and extra berries.  -

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Recipe Comments

  1. posted by Helen on November 17, 2012

    Just cooked this for breakfast for my children 6, 4 and fussy eater 1. Big hit with the 1 year old. So satisfying to cook something that she didn’t reject and throw on the floor!

      Reply
    • posted by Allie on November 22, 2012

      Oh That’s wonderful to hear Helen, I agree so satisfying when food actually goes in the mouth! Well, most of it anyway. Ax

        Reply
  2. posted by ashley on April 18, 2013

    Hi Allie ,
    I love your recipes. I came to notice you like to use ricotta in your recipes. I’m sorry I don’t really have any idea on this, (I m from.Asia county ya) I’ve googled it, it is some kind of cheese. Can I substitute with others? How do you store the extra pancakes? Thanks!

      Reply
    • posted by Allie on April 19, 2013

      Hi Ashley, thanks for the comment :) you could use cottage cheese for some of the savoury dishes but for the sweet dishes we have heard that silken tofu is a good alternative. You just need to blend it first. We like Ricotta because it is low in salt, has a soft consistency, and a nice alternative to cheddar cheese (not to mention my Harry just loves it!). Hope that helps Ax

        Reply
      • posted by Ashley on April 20, 2013

        Thanks Allie! I shall try to search for Ricotta in my country first, I would love to try with the tofu too! Thanks.

          Reply
        • posted by Sarah on March 31, 2014

          I’ve tried to make these with cottage cheese when we were out of ricotta and sadly they didn’t really work. I’ve yet to try silken tofu but wonder if soft cheese (like Philadelphia) would work instead? I’ve found that own brand soft cheeses are lower in salt, although not as low as ricotta.

            Reply
  3. posted by Hayley on July 20, 2013

    Yummy! I added some raspberries as I had frozen raspberries and blueberries. Also dusted them with icing sugar at the end to sweeten. Great recipe, thanks!

      Reply
    • posted by Allie on July 21, 2013

      Sounds delicious :) thank you Ax

        Reply
  4. posted by Caroline on November 28, 2013

    Can these be frozen after cooking? I was thinking the might be good for morning tea on daycare days
    So looking forward to trying them
    Thanks

      Reply
    • posted by Allie on November 29, 2013

      Hi Caroline. You can definitely freeze regular pancakes by layering between baking paper and freezing in a freezer bag. These have ricotta and blueberries so they may not work out as well when reheating. You can always give it a go and see! Let us know how you go. Ax

        Reply
  5. posted by Sarah on February 16, 2014

    I’ve made these with raspberries and frozen them, then defrosted and warmed in the microwave. They have held together well and are loved by my 7 month old!

      Reply
  6. posted by Alex on May 3, 2014

    Just made these for breakfast. Harry my 10 month old loved them. I loved them too with extra berries and honey.

      Reply
  7. posted by Anny on October 11, 2014

    I was rating this recipe but my PC failed and I ended up giving a rating of one star only! So I’m writing to say I love this pancake and I’m sorry about the rating.

      Reply
  8. posted by Fiona on February 6, 2015

    Great recipe, I made one batch and my 8 month old loved them so much I’ll have to make some more and freeze. Thanks for sharing.

      Reply
  9. posted by Christie on July 9, 2015

    Is there anything I can substitute milk for? Am still breastfeeding my 6 month old but don’t really have the time to sit and pump just for one recipe….Any other options?

      Reply
  10. posted by Burst on September 8, 2015

    This looks great! How many does this make please? Wanting to make enough for 8 people so wanting to work out how to adapt the recipe, Many thanks.

      Reply
  11. posted by Danielle on September 28, 2015

    This has become a much loved recipe by my 13 month old. I was using strawberries as they have been cheap at the moment and tonight finally made them with blueberries so I can give them to her for brekkie. And I always gobble up and pieces she hasn’t finished. So yummy.

      Reply
  12. posted by Emily on October 13, 2015

    Perfect breakfast for my 9 month old twins. I used almond meal instead of flour to keep them gluten free and they were terrific! I can’t wait to try more of your recipes!

      Reply
  13. posted by Jo on January 10, 2016

    Any suggestions please for a substitute for the ricotta? We are dairy and soy free here… Thank you! X

      Reply
  14. posted by Michele on March 22, 2016

    These were fantastic for my son. I added a pinch of sugar and one mashed banana just for a touch of flavor and sweetness. Turned out great and he enjoyed them. I froze them and they heated perfectly fine! Thank you!

      Reply

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