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Blueberry ricotta pancakes

Sweet, tart British blueberries are at their best in July/August and these moreish pancakes are the perfect way to enjoy them. Blueberries are not only delicious, they are also packed with health-boosting antioxidants.

  • Timer Prep 20 min
    Cook 15 min
  • Chart 420.0 cal/
  • Chef hat Easy


Separate the eggs.


  1. 1 Beat together the ricotta, milk, egg yolks and sugar in a large bowl until smooth.
  2. 2 Sift the flour, baking powder and a pinch of salt into the bowl and gently fold together until combined.
  3. 3 Stir in two thirds of the berries.
  4. 4 In a separate clean, dry bowl, whisk the egg whites until stiff.
  5. 5 Fold them carefully into the blueberry mixture.
  6. 6 Heat a little oil in a non-stick frying pan. Drop heaped tablespoons of the mixture into the pan and flatten slightly. Cook for 2-3 minutes.
  7. 7 Turn the pancakes over and cook for a further 2 minutes.
  8. 8 Repeat in batches until you have made 3 pancakes per serving.
  9. 9 Serve warm with the remaining blueberries, Greek yogurt and a drizzle of honey.
  • Average per serving
  • Calories 420.0kCal
  • Fat23.0g
  • Saturated7.3g
  • Salt0.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg