This delicious Blueberry Ricotta Pancakes recipe is quick, easy, and perfect for a cozy breakfast or brunch. With a creamy ricotta base and juicy blueberries, these pancakes are a treat everyone will love. You can easily customize them by swapping ingredients, making them the perfect flexible meal for any morning!
Ingredients Needed:
- 2 large eggs
- 255g tub smooth ricotta
- 120ml freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 120ml milk
- 150g self-raising flour
- 30g natural sweetener (adjust to taste)
- 2 teaspoons baking powder
- 1 pinch salt
- 185g fresh blueberries, plus extra for serving
How To Make Blueberry Ricotta Pancakes Recipe?
- Make the Batter: Whisk eggs, ricotta, lemon juice, vanilla, and milk until smooth. Sift in flour, sweetener (or sugar), baking powder, and salt. Stir until just combined (don’t overmix).
- Add Blueberries: Gently fold in the blueberries.
- Cook the Pancakes: Heat a non-stick pan on low-medium. Grease with butter or oil spray. Pour ¼ cup of batter onto the pan. Cook until golden, flip, and cook until both sides are brown. Repeat with the rest of the batter.
- Serve: Serve with extra blueberries and maple syrup, or your favorite toppings.
Recipe Tips:
- Don’t Overmix the Batter: Stir the batter until just combined. Overmixing can make your pancakes tough instead of fluffy.
- Use a Non-Stick Pan: A non-stick pan makes flipping pancakes much easier without sticking.
- Adjust the Sweetness: You can control how sweet the pancakes are by adjusting the amount of sugar or sweetener to your taste.
- Don’t Overcrowd the Pan: Cook one or two pancakes at a time to give them space to cook evenly.
- Flip Carefully: Wait until the pancakes are golden on the bottom before flipping. This ensures they cook properly.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the pancakes to cool to room temperature, then store them in an airtight container in the fridge for up to 2 days.
- Freeze: Cool the pancakes completely, then freeze them in a freezer-safe bag or container for up to 1 month.
- Reheat: Heat the pancakes in a non-stick pan over medium-low heat for 1-2 minutes on each side.
Nutrition Facts:
- Calories: 125 kcal
- Total Fat: 2.5g
- Saturated Fat: 1.25g
- Cholesterol: 10.5mg
- Sodium: 169mg
- Potassium: 48.8mg
- Total Carbohydrate: 22.5g
- Dietary Fiber: 0.5g
- Sugars: 11g
- Protein: 3.25g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Lemon Meringue Cheesecake Recipe
- Gordon Ramsay Crab Cake Recipe
- Gordon Ramsay Tuna Cakes Recipe
Gordon Ramsay Blueberry Ricotta Pancakes Recipe
Description
This delicious Blueberry Ricotta Pancakes recipe is quick, easy, and perfect for a cozy breakfast or brunch. With a creamy ricotta base and juicy blueberries, these pancakes are a treat everyone will love. You can easily customize them by swapping ingredients, making them the perfect flexible meal for any morning!
Ingredients
Instructions
- Make the Batter: Whisk eggs, ricotta, lemon juice, vanilla, and milk until smooth. Sift in flour, sweetener (or sugar), baking powder, and salt. Stir until just combined (don’t overmix).
- Add Blueberries: Gently fold in the blueberries.
- Cook the Pancakes: Heat a non-stick pan on low-medium. Grease with butter or oil spray. Pour ¼ cup of batter onto the pan. Cook until golden, flip, and cook until both sides are brown. Repeat with the rest of the batter.
- Serve: Serve with extra blueberries and maple syrup, or your favorite toppings.
Notes
- Don’t Overmix the Batter: Stir the batter until just combined. Overmixing can make your pancakes tough instead of fluffy.
- Use a Non-Stick Pan: A non-stick pan makes flipping pancakes much easier without sticking.
- Adjust the Sweetness: You can control how sweet the pancakes are by adjusting the amount of sugar or sweetener to your taste.
- Don’t Overcrowd the Pan: Cook one or two pancakes at a time to give them space to cook evenly.
- Flip Carefully: Wait until the pancakes are golden on the bottom before flipping. This ensures they cook properly.