Busy weekend morning? Need to feed a crowd, especially over the holidays? Make these perfectly sweet and irresistibly fluffy blueberry ricotta pancakes. Best of all, it’s super easy to make. Simply make your batter, which includes sifting your dry ingredients into a wet mixture. Add ricotta and eggs, and whisk until smooth. Pour it into a hot buttered pan, top with blueberries and bake for 30-35 minutes.
And to finish, just sift some icing sugar on top and serve it straight from the pan. Optionally add some maple syrup and more blueberries. Voila! A picture-perfect breakfast in under an hour.
What is a Dutch baby-style pancake?
A Dutch baby pancake, also known as a German pancake, is baked in the oven instead of being fried in a pan. They are typically thicker than your average flapjack, and made without any leavening agent. Typical toppings include icing sugar, butter, syrup and fruits (like fresh berries).
What are other blueberry breakfast recipes?
Blueberry is such a versatile fruit, and works perfectly in so many breakfast or brunch recipes. Besides these blueberry ricotta pancakes, we also recommend these blueberry recipes:
- Blueberry Crumb Muffins
- Waffles With Blueberry Lemon Maple Sauce
- Blueberry Breakfast Cake
- Vegan Blueberry Sour Cream Streusel Cake
- Easy Blueberry Compote
- Zucchini and Blueberry Muffins
- Anna Olson’s Lemon Blueberry Bars
- Healthy Breakfast Banana Split
Blueberry Ricotta Dutch Baby-Style Pancake
Equipment
- mixing bowl
- sieve
- whisk
- large cast iron pan
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅓ cup granulated sugar
- pinch salt
- ½ vanilla pod
- 200 mL milk
- 1 tbsp finely grated lemon zest
- 2 tbsp lemon juice
- 1 cup ricotta
- 5 eggs
- 2 tbsp butter
- 1 cup blueberries plus more for serving
- 2 tbsp powdered sugar for serving
- maple syrup for serving (optional)
Instructions
- Preheat oven to 350°F.
- In bowl, mix together flour, sugar and salt.
- Split vanilla pod, scrape out seeds and mix with milk, lemon zest and lemon juice in separate bowl. Sift in dry ingredients and whisk together until smooth. Add ricotta and whisk until smooth. Whisk in eggs one at a time until smooth.
- Put butter in large cast-iron pan and place in preheated oven until butter has melted and pan is hot. Pour batter into hot pan and top with blueberries. Return pan to oven and bake until pancake has set completely, 30 to 35 minutes.
- To serve, top with more blueberries, powdered sugar and maple syrup, if desired.
