Blueberry Ricotta Cheese Pancake Recipe

These blueberry ricotta cheese pancakes are light and fluffy, and simply delicious.  They’re perfect for a Sunday brunch, with fruit and mimosas.

Blueberry Ricotta Cheese Pancake Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4-6 Servings


  • 3 Eggs (yolks and whites divided)
  • 1 Cup Ricotta Cheese
  • 2/3 Cup Milk
  • ½ Cup Flour (you can substitute with whole wheat pastry flour)
  • 1 T Sugar
  • 1 t Baking Powder
  • 1 Cup Blueberries
  • Dash Salt


  1. In a large bowl, mix the egg yolks, ricotta cheese, milk, flour, baking powder, sugar, and salt until well blended.
  2. In a separate bowl, whip the egg whites until you have about a 2" peak.
  3. Add a heaping tablespoon of the whipped egg whites into the ricotta cheese mixture, and mix in well. Fold the rest of the egg whites into the ricotta cheese mixture with a large spatula or serving spoon.
  4. Fold the blueberries into the mixture.
  5. Heat a griddle over a medium high heat. Coat the griddle with cooking spray or oil.
  6. Using a ladle, spoon about 3 tablespoons of batter onto the heated griddle. Flip the pancake when the first side is browned (about 2-3 minutes); and cook until the other side is browned.


Frozen blueberries work great for these pancakes.

You can store leftover batter in an airtight container in the fridge for up to a week.

VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)
Blueberry Ricotta Cheese Pancake Recipe, 5.0 out of 5 based on 1 rating

Leave a Reply