Blueberry Ricotta Pancakes

5 from 1 vote

Delicately light and fluffy Blueberry Ricotta Pancakes that melt in your mouth with a delicious sweetness and a hit of juicy blueberries!

Prep Time10

Cook Time15

Total Time25

Course: Breafast, Dessert

Cuisine: Worldwide

Keyword: Fluffy Blueberry Pancakes

Servings: pancakes

2 large eggs
9 oz tub smooth ricotta
1/2 cup freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 cup milk (I use almond milk but normal milk is fine)
5 oz self raising flour
2 tablespoons natural sweetener or caster/fine granulated sugar, adjust to your tastes
2 teaspoons baking powder
1 pinch salt
1 1/4 cups fresh blueberries plus extra to serve

Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don't over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.
Serve with extra blueberries, maple syrup or any toppings you desire.

Try pouring our delicious Homemade Blueberry Sauce all over these!