These ricotta pancakes are the best—light, fluffy, and full of flavor. Serve them hot with salted blueberry butter, syrup, or whipped cream for an indulgent breakfast perfect for special occasions.
Blueberry pancakes are one of my favorite breakfasts.
These cloud-like ricotta pancakes are a bite of breakfast heaven—golden on the outside and tender, almost creamy, inside. Top them with melty, salty blueberry butter and a dusting of powdered sugar.
One bite and you’ll be hooked.
My dad always made incredible pancakes—he learned from his grandmother—and they were a vacation tradition: pancakes every morning. His pancakes are soft pillows I’ve long tried to recreate.
I’ve experimented with different ricotta pancake variations over the years, including coconut and whipped ricotta versions. This recipe is adapted from the NYT with a few tweaks to technique and ingredients, and it pairs beautifully with the blueberry butter.
The pancakes cook on a hot griddle in sizzling butter, which gives them a deep golden crisp exterior while keeping the interior soft and airy. That contrast is the key to their texture.
Our household has been having a major pancake moment lately.
For a while my kids preferred frozen toaster pancakes, which were frustratingly consistent. Now, happily, they devour homemade pancakes—sometimes disappearing in minutes, which means I need to make larger batches.
Back on Father’s Day I made a double batch and everyone ate every pancake—no leftovers. It was wild and wonderful, and a sign that these pancakes are a family favorite.
This is one of those recipes we keep returning to. The ricotta makes the pancakes especially light and satisfying, and the salted blueberry butter elevates them—use any berry preserves you like.
Personally, I don’t always need syrup; the blueberry butter and a sprinkle of powdered sugar are often enough. But feel free to add syrup, yogurt, or whipped cream—whatever you prefer.
These pancakes are perfect for a weekend breakfast or a celebratory brunch. We’re big fans.
Ricotta Pancakes with Salted Blueberry Butter
Ricotta Pancakes with Salted Blueberry Butter
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Ingredients
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¾ cup ricotta cheese
- ¼ cup milk
- 2 tablespoons butter, melted, plus more for cooking
- syrup, powdered sugar or whipped cream for serving
- fresh blueberries, for serving
salted blueberry butter
- ½ cup 1 stick butter, softened
- 2 to 3 tablespoons blueberry preserves
- kosher salt
Instructions
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Whisk the flour, baking powder, and salt together in a small bowl.
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In a large bowl, whisk the eggs and sugar until foamy. Add the vanilla, then stir in the ricotta, milk, and melted butter.
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Add the dry ingredients and mix until just combined.
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Heat a nonstick skillet or griddle over medium. Once hot, add butter and drop batter by ¼-cupfuls or with an ice cream scoop. Cook until bubbles appear on top, about 2–3 minutes, then flip and cook another 2 minutes until golden. Repeat with remaining batter.
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Serve the pancakes hot with the salted blueberry butter. Add syrup, powdered sugar, or whipped cream if desired.
salted blueberry butter
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Combine softened butter and blueberry preserves in a bowl with a generous pinch of kosher salt. Mash and mix until evenly combined. Make ahead if desired and store in the refrigerator until ready to use.
Notes
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So fluffy!