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Wild Blueberry and Ricotta Pancakes

Frances Janisch

Yield: Yields about eighteen pancakes.

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.

These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.


  • 3 large eggs, separated
  • 3/4 cup part-skim ricotta, drained of excess liquid before measuring
  • 2-1/4 cups buttermilk
  • 5 Tbs. granulated sugar
  • 1 Tbs. pure vanilla extract
  • 3/4 tsp. table salt
  • 8 oz. (1-3/4 cups) all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  • Vegetable oil for the griddle
  • Softened salted butter, pure maple syrup, and confectioners’ sugar, for serving

Nutritional Information

  • Nutritional Sample Size per pancake
  • Calories (kcal) : 110
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 40
  • Sodium (mg): 190
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 5


  • In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.
  • In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.
  • Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.
  • Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.


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Reviews (6 reviews)

  • KathyLit | 10/30/2010

    I've made these countless times. the trick is to cook on low and keep the pancakes small - sometimes it's hard to do because it takes longer but they're delish and nutritious. I don't integrate the berries in the batter.

  • foodgeek | 11/22/2009

    I agree w/previous comments about these cakes needing to cook on low heat. My cakes took a long time to cook and they still had a soggy consistency. Is that the nature of ricotta? Don't know.I took the suggestion to cut the sugar in half, but I ended up adding more sugar to my batter because my blueberries were so tart.I thought the flavor of the cakes were good, but I'm not sure I would make these again.

  • dras | 06/27/2009

    these pancakes are good. they take awhile to cook through because they are so thick. i used way less sugar and next time will probally omit totally, with maple syrup you really don't need the cakes to be sweet. i will say i don't think they are as good as all the fat and cholestrol from the buttermilk, ricotta, and eggs.

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