• 30 Ratings

Top these tender blueberry pancakes with blueberry syrup to serve for weekend breakfast or brunch.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
2 mins
Yield:
16 pancakes
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Blueberry-Ricotta Pancakes

Ingredients

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Directions

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  • In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.

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  • In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

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  • Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.

Nutrition Facts (Blueberry-Ricotta Pancakes)

72 calories; total fat 3g; saturated fat 1g; cholesterol 58mg; sodium 150mg; carbohydrates 8g; fiber 0g; protein 4g; vitamin a 486IU; vitamin c 2mg; calcium 81mg; iron 1mg.

Blueberry Syrup

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine blueberries, maple syrup, and juice. Bring to boiling; reduce heat. Simmer, uncovered for 15 to 20 minutes or until blueberries become soft, stirring occasionally.

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  • Use a potato masher to thoroughly mash blueberries. Set a fine-mesh sieve or a strainer lined with 100-percent cotton cheesecloth over a medium bowl. Pour blueberry pulp through sieve. Discard solids. Pour syrup into an airtight storage container. Serve warm. Cover and refrigerate the remaining syrup for up to 1 week.

Nutrition Facts (Blueberry Syrup)

62 calories; total fat 0g; cholesterol 0mg; sodium 3mg; carbohydrates 16g; fiber 0g; protein 0g.
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Reviews

30 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: Unrated
06/27/2015
I've made these two mornings in a row and they are phenomenal.  I have but one suggestion: this batter will take longer to cook than most.  I recommend cooking them on slightly less than medium heat and keeping them covered while they cook.
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