Delicious Pancakes with Ricotta & Blueberries

Make these yummy ricotta and blueberries pancakes for your Spring Brunch!

KBCG Pancake 6


1 Cup white whole wheat flour

1 Cup part skim or whole milk ricotta cheese

1/2 Cup milk your choice

2 Tablespoons granulated sugar

3 Eggs

1 Cup fresh blueberries

2 Tablespoons melted butter

1/2 Teaspoon salt

1 Teaspoon baking powder

1 Teaspoon pure vanilla extract

Oil and butter, for frying

*Eggs, milk, vanilla extract and melted butter not on this picture

**Original recipe calls for 4 eggs but I added only 3

***Add more milk if needed

KBCG Pancake 2

Mix the flour, sugar, salt and baking powder together into a medium size bowl and put aside.

KBCG Pancake 3

In a large bowl, mix eggs well, add ricotta cheese, milk, vanilla extract, olive oil with melted butter.

KBCG Pancake 4

Add the flour mixture into the ricotta mixture and mix together. Gently fold in fresh blueberries. Set aside for 5 minutes.

Cook on a medium heat pancakes griddle for a few minutes each side orĀ until golden brown and the edges begin to firm up.

KBCG Pancake 5

I made these pancakes last Sunday and they were perfect addition to my Easter Brunch

KBCG Pancake 6

Top with syrup and fresh berries.

KBCG Pancake 7

Bon Appetite!