Why Make This Recipe
Thick Ricotta Blueberry Almond Pancakes are a delicious and wholesome breakfast choice. They combine the creamy richness of ricotta cheese with sweet blueberries and crunchy almonds. This recipe is simple, making it perfect for anyone—from cooking beginners to seasoned chefs. These pancakes are not only satisfying but also packed with flavor, and they can easily be enjoyed on a leisurely weekend morning or any day of the week.
How to Make Thick Ricotta Blueberry Almond Pancakes
Ingredients
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk (or almond milk)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
- Optional: Maple syrup for serving
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, eggs, milk, sugar, and vanilla extract. Whisk until smooth and well blended.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Pour about 1/2 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes on one side, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to the prepared baking sheet and keep them warm in the oven while you cook the remaining batter.
- Serve warm with maple syrup drizzled on top, if desired.
How to Serve Thick Ricotta Blueberry Almond Pancakes
Serve these pancakes warm, either stacked or individually, with a drizzle of maple syrup for added sweetness. You can also top them with more fresh blueberries or a sprinkle of sliced almonds for an appealing presentation. Pair them with a side of fruit or yogurt for a complete breakfast.
How to Store Thick Ricotta Blueberry Almond Pancakes
If you have leftover pancakes, let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To keep them longer, you can freeze the pancakes by placing them in single layers with parchment paper in between, and storing them in a freezer-safe bag for up to 2 months. When ready to eat, reheat them in the toaster or microwave.
Tips to Make Thick Ricotta Blueberry Almond Pancakes
- Use fresh blueberries for the best flavor. You can substitute them with other fruits, like raspberries or sliced bananas, if desired.
- Make sure not to overmix the batter; it should remain slightly lumpy for fluffy pancakes.
- If you like a sweeter pancake, increase the sugar to your taste.
Variation
For a chocolatey twist, you could add chocolate chips to the batter along with the blueberries. This will give your pancakes a delightful chocolatey flavor, perfect for those who love sweets!
FAQs
Can I use low-fat ricotta cheese?
Yes, using low-fat ricotta cheese will still yield tasty pancakes.
Can I make this recipe dairy-free?
YES! You can replace the ricotta cheese with a dairy-free version and use almond milk or another plant-based milk.
How can I make these pancakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make the pancakes gluten-free. Just make sure the baking powder is also gluten-free!
Thick Ricotta Blueberry Almond Pancakes
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian
Description
Delicious and wholesome pancakes combining creamy ricotta, sweet blueberries, and crunchy almonds, perfect for any morning.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk (or almond milk)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
- Optional: Maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, eggs, milk, sugar, and vanilla extract. Whisk until smooth and well blended.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Pour about 1/2 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes on one side, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to the prepared baking sheet and keep them warm in the oven while you cook the remaining batter.
- Serve warm with maple syrup drizzled on top, if desired.
Notes
Use fresh blueberries for best flavor and avoid overmixing for fluffier pancakes. Can substitute other fruits or chocolate chips.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American