Blueberry ricotta hotcakes
Delight in fluffy blueberry ricotta hotcakes made with self-raising flour, cinnamon, and a touch of sweetness. This easy recipe blends buttermilk, ricotta cheese, and fresh blueberries for a perfect breakfast treat or weekend brunch delight!
- 23 Apr 2025
- Cook time 25 min
- Prep time 30 min
- 2 Servings
- 8 Ingredients
Blueberry ricotta hotcakes are a delightful twist on traditional pancakes. They combine the creaminess of ricotta cheese with the burst of sweetness from fresh blueberries, resulting in a light yet satisfying breakfast option. Perfect for weekend brunches or special occasions, these hotcakes are sure to impress both kids and adults alike.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup of self-raising flour, 2 tablespoons of sugar, and 1 teaspoon of cinnamon. Stir well to ensure all the dry ingredients are evenly distributed.
- In a separate bowl, crack in the 2 eggs and whisk them until they are well beaten.
- Add in the 1 cup of buttermilk and the 1/4 cup of milk to the eggs. Mix well to combine.
- Stir in the 1 cup of ricotta cheese, making sure it blends smoothly with the other wet ingredients.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix, as this can make the hotcakes less fluffy.
- Gently fold in the 1/2 cup of blueberries into the batter, taking care not to crush them.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or oil.
- For each hotcake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
- Flip the hotcake and cook the other side for another 1-2 minutes, or until golden brown and cooked through.
- Remove the hotcakes from the skillet and keep them warm while you cook the remaining batter.
- Serve the blueberry ricotta hotcakes warm, topped with your favorite syrup, extra blueberries, butter, or a dusting of powdered sugar.
Tips:
- Ensure the buttermilk and ricotta cheese are at room temperature to achieve a smooth batter.
- Gently fold in the blueberries to avoid breaking them and to keep the batter light.
- Use a non-stick griddle or skillet to cook the hotcakes evenly without sticking.
- Cook the hotcakes on medium-low heat to ensure they cook through without burning.
- Serve with a drizzle of maple syrup or a dusting of powdered sugar for added sweetness.
- For an extra touch, add a squeeze of lemon juice to the batter for a hint of citrus flavor.
Blueberry ricotta hotcakes are a fantastic way to elevate your breakfast experience with minimal effort. By following these tips and the recipe, you'll be able to create a breakfast dish that's not only delicious but also visually appealing. Enjoy these hotcakes with your favorite toppings and savor the rich, creamy flavors combined with the freshness of blueberries.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 600kcal | 30% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 81g | 24% |
| Fiber 3.95g | 10% |
| Sugar 20g | 21% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 25% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 200mg | 37% |
| Vitamin B1 0.32mg | 26% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 1.49mg | 9% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.03ug | 43% |
| Vitamin C 3.69mg | 4% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 410mg | 31% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 2.46mg | 22% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 410mg | 12% |
| Selenium, Se 50ug | 92% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 3.24mg | 29% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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