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Blueberry Ricotta Pancakes


Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

D. Rattray
These great tasting blueberry ricotta pancakes are perfect for a special breakfast or brunch, and they're easy to prepare. Ricotta cheese gives them a wonderful texture and orange juice gives them extra flavor.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 4 tablespoons melted butter
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1/2 cup orange juice
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup blueberries
  • 1 to 2 teaspoons finely grated orange zest, optional
  • Oil


In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet and dry ingredients just until blended. Gently stir in the blueberries and orange zest, if using.

In a skillet or griddle, heat oil over medium heat. Spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon.
Serves 4.

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