Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes



Prep Time

10 mins

Cook Time

24 mins

  • 375g smooth ricotta
  • ½ cup milk
  • 2 tbs caster sugar
  • 2 eggs, separated
  • 1 cup plain flour
  • 1 1/4 tsp baking powder
  • 150g fresh blueberries
  • Unsalted butter, melted
  • Extra blueberries, thick yoghurt & cinnamon sugar, to serve


Combine ricotta, milk, sugar, egg yolks, flour and baking powder in a food processor. Pulse until thick and smooth. Transfer to a large bowl.


Beat the egg whites with a hand mixer to firm peaks. Fold the egg whites into the ricotta mixture, then fold in the blueberries.


Heat a large non-stick frying pan over medium heat. Brush base with melted butter. Spoon ¼ cup of the mixture to the pan, flatten slightly to form a round, repeat to cook 2 pancakes at a time. Cook 3 minutes, turn and cook a further 3 minutes until cooked through. Remove to a tea towel, wrap to keep warm. Repeat to make 8 pancakes.


Serve with a dollop of yoghurt, extra blueberries and cinnamon sugar.

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