Ricotta Pancakes with Blueberry Syrup
Ricotta Pancakes with Blueberry Syrup are one of our favorite summer breakfasts. I start these pancakes by cooking up a sweet blueberry syrup and whipping together some vanilla whipped cream. Then, I stir together a sweet vanilla ricotta pancake batter. Next, I cook the pancakes until they’re light and fluffy. Finally, I top the pancakes with the syrup, fresh strawberries, and the whipped cream. We like these pancakes for several reasons. First of all, I like that I can make these elaborate pancakes in less than an hour. Secondly, I love how filling these yummy pancakes are. They will definitely fill up the family for hours. And, lastly, we all love the fluffy texture and sweet flavors in these pancakes.
The Equipment I Used
- An Electric Mixer- You’ll need this to whip the cream.
- A Nonstick Pan- I suggest using a nonstick pan or griddle to make any pancakes.
The Ingredients Needed for Ricotta Pancakes with Blueberry Syrup
- Blueberries- You can use fresh or frozen blueberries for the syrup. If using frozen berries, there’s no need to defrost them first.
- Flour- Be sure to use all-purpose flour. I always use King Arthur brand flour.
- Ricotta Cheese- I used fresh ricotta cheese. Be sure to use a full fat ricotta cheese.
- Vanilla- Use a pure vanilla extract, if possible.
- Milk- Be sure to use whole milk.
- Cream- Be sure to use heavy cream.
- Butter- I always use Kerry Gold Irish butter.
How I Made my Pancakes
- First, I mixed up my pancake batter. When making pancakes, it’s important to not overmix your batter.
- Then, I ladled small scoops of batter into the pan. When bubbles appear on the surface of the pancakes, it’s time to flip them.
- Finally, I topped the cooked pancakes with the syrup, whipped cream, and the strawberries.
If you like pancakes, you need to try these fluffy and sweet Ricotta Pancakes with Blueberry Syrup.
Ricotta Pancakes with Blueberry Syrup
Ingredients
For the Blueberry Syrup:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp. cornstarch
For the Vanilla Ricotta Pancakes:
- 1 cup flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 2 eggs
- 1 cup full fat ricotta cheese
- 2 tsp. vanilla extract
- ¼ cup whole milk
- 2 tbsp. melted butter (for the pancake batter)
- 2 tbsp. butter, for greasing the pan
- 2 cups strawberries, halved
For the Vanilla Whipped Cream
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Begin by making the Blueberry Syrup: Put all the ingredients in a 3- quart saucepan, and simmer for 12 minutes or until thick and syrupy. Cover to keep warm until serving.
- Next, make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat the heavy cream. Start on low speed, gradually increasing the speed. When the cream starts to thicken, add the vanilla and sugar. Beat until the cream is fluffy. I used a piping bag with a star tip to pipe on the cream, but you can just spoon it on, too. Chill the cream in the piping bag or the bowl until serving.
- Next, make the Vanilla Ricotta Pancakes: Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
- In a second bowl, beat together the eggs, milk, vanilla, and ricotta. Then stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter.
- Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
- Top pancakes with the Blueberry Syrup, Vanilla Whipped Cream, and strawberries.
