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. -
Recipe Comments
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Average Member Rating
(3.9 / 5)
19 people rated this recipe
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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!
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
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!
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
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.
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.
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!
posted by Allie on July 21, 2013
Sounds delicious 🙂 thank you Ax
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
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
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!
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.
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.
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.
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?
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.
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.
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!
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
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!
posted by Lindsey on September 22, 2022
Not really fluffy.. but definitely delicious
My 13 month son loved them. I gave him his plate while I turned around and finished making up the rest of the batter and by the time I turned around he was almost done eating them. Would make again 100%