Ricotta & Blueberry Pancakes

Perfect for Sunday breakfast.

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pancakes
Author Andrea L


  • 1 cup ricotta , smooth or regular
  • 1 cup self-raising flour
  • 1 1/2 tbsp castor sugar
  • Pinch of salt
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 2 eggs separated
  • 1/4 tsp ground cinnamon
  • 1 cup blueberries , plus extra for serving
  • Greek yoghurt , to serve
  • Maple syrup , to serve


  1. In a large bowl, combine the ricotta, milk, vanilla, cinnamon and egg yolks, whisking to combine. In a separate bowl, mix together the self-raising flour, castor sugar and salt. Once combined, add the dry mix to the wet. Stir gently.

  2. Add blueberries to the batter and stir through. Using a mixer, or by hand, whisk egg whites until stiff peaks form. Fold gently through pancake batter, ensuring it remains as fluffy as possible.

  3. Preheat your pan over a medium-high heat. Spray lightly with oil. When oil has become transparent, scoop batter into pan using a 1/3 cup measure. Cook for 3-4 minutes, or until small bubbles start to appear, and flip to the other side. Once second side is golden, place cooked pancake on a plate lined with paper towel. Repeat with remaining batter.

  4. To serve, stack up your pancakes, scoop a dollop of Greek yoghurt on top, followed by a sprinkle of fresh blueberries and a drizzle of maple syrup. Serve warm.

Recipe Notes