The blueberry pancakes with ricotta in the batter are soft and juicy, perfect to enjoy at breakfast with honey, maple syrup, and Greek yogurt. They are quick to prepare and delicious. If you don’t like blueberries, you can use another type of fruit of your choice. You can replace ricotta with Greek yogurt and oat flour with your preferred flour. Let’s head to the kitchen to make these blueberry pancakes!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2/3 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/3 cup oat flour (or other flour of choice)
- 1 tsp baking powder
- 1/3 cup egg white
- 1/4 cup ricotta
- 1/3 cup blueberries
- 1 lemon (zested)
- 2 tsps maple syrup
Tools
- 1 Bowl
- 1 Whisk
- 1 Small Pan
- 1 Spatula
Steps
In a bowl, mix the flour with the baking powder. Add the egg white, ricotta, maple syrup, and lemon zest, and mix well to combine all ingredients and obtain a smooth batter. Gently fold in the blueberries. Preheat a lightly greased pan. Pour a couple of generous tablespoons of batter into the pan and let it cook until bubbles form on the surface. Using a spatula, flip the pancake and cook for an additional 2 minutes to finish cooking.
With these amounts, I made two fairly thick pancakes. If you want them thinner, use less batter in the pan to make three.
Notes
This content contains one or more affiliate links.
The recipe is a mix of the many pancake variations you find here on the blog.
