Blueberry Pancakes with Ricotta Cheese Recipe

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Marlene Curtis Modified: March 25, 2022
Blueberry Pancakes with Ricotta Cheese Recipe

How To Make Blueberry Pancakes with Ricotta Cheese

Bite on soft, tasty blueberry pancakes to start your day right! Ricotta cheese is added to these fruity pancakes for a cheesecake-like taste.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 2eggs
  • 9ozsmooth ricotta
  • ½cuplemon juice,freshly squeezed
  • 2tspvanilla extract
  • ½cupmilk
  • 5ozself raising flour
  • 2tbspnatural sweetener,or caster or fine granulated sugar, adjust to taste
  • 2tspbaking powder
  • 1pinchsalt
  • 1 ¼cupsfresh blueberries,plus extra to serve


  1. Whisk together the eggs, ricotta, juice, vanilla extract, and milk until well combed and smooth. Sift in the flour, sweetener, baking powder, and salt, then mix until just combined. Gently fold in the blueberries.

  2. Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter and pour ¼ cup of batter onto the pan.

  3. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with the remaining batter.

  4. Serve with extra blueberries, maple syrup, or any toppings desired. Enjoy!

Recipe Notes

Don’t overbeat the batter. It will be thicker than normal pancake batter.


  • Calories: 171.52kcal
  • Fat: 3.84g
  • Saturated Fat: 1.93g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.04g
  • Polyunsaturated Fat: 0.46g
  • Carbohydrates: 31.15g
  • Fiber: 3.85g
  • Sugar: 15.70g
  • Protein: 5.27g
  • Cholesterol: 33.02mg
  • Sodium: 92.61mg
  • Calcium: 110.40mg
  • Potassium: 173.81mg
  • Iron: 0.79mg
  • Vitamin A: 40.15µg
  • Vitamin C: 17.73mg
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