These Blueberry & Ricotta Mini Pancakes. They are fluffy, slightly sweet, and guaranteed to vanish before you know it.
We’ve all been there. One week, your kids are inhaling blueberries like they’re oxygen. The next week? Suddenly, blueberries are “weird” and left to shrivel up in the crisper drawer.
This recipe came about from a classic kitchen rescue mission: a sudden household blueberry boycott and a tub of smooth ricotta counting down its final days in the fridge. Instead of letting good food go to waste, everything went straight into a mixing bowl.
Why you will love them:
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The Ultimate Multi-Tasker: Pop them on a plate for a chaotic Tuesday morning breakfast, drop them into a school lunchbox, or keep them on standby for a quick afternoon snack.
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The Ricotta Magic: Don’t worry, they don’t taste like cheese. Ricotta gives pancake batter a crazy-tender, melt-in-your-mouth fluffiness that keeps them moist even when eaten cold at recess.
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Kid-Approved (By Stealth): Fun fact: while kids might have given up on the “plain” blueberries, they usually have zero issues inhaling them once they are wrapped in golden, fluffy pancake batter. Strategy wins.
What you will need?
- 1 tub Smooth Ricotta – if you only have the firm ricotta from the deli you will need to add additional milk to get them to a pancake consistency.
- milk of choice – full cream, dairy-free, lactose-free whatever you like
- plain flour – you can use gluten-free plain flour if desired, but you may need to add a little extra milk
- sugar of choice – this is optional but might be needed based on how sweet your blueberries are.
- eggs – we haven’t tested replacing with mashed banana but if you do, please comment below!
- baking powder
- vanilla paste
- salt
Guest Recipe: Brooke's Blueberry & Ricotta Mini Pancakes
Print Pin RateEquipment
- fry pan
Ingredients
- 375 g tub smooth ricotta
- 200 g milk of choice
- 220 g plain flour
- 50 g sugar - increase up to 80 g depending on the sweetness of your berries (optional)
- 3 eggs
- 3 tsp baking powder
- 1 tsp vanilla paste - or vanilla extract
- 1 pinch salt
- 150 g blueberries - ideally fresh, but frozen ok just will colour pancakes
Instructions
Thermo cooker
- Add all ingredients except blueberries to mixer bowl. Mix 10 sec/speed 4/MC on.
- Add blueberries. Fold in with a spatula or mix for 4 sec/speed 3/MC on.
Conventional
- Sift dry ingredients together.
- By hand of with electric beaters, add wet ingredients to dry and mix.
- Fold in blueberries with a spatula.
To Cook
- Heat a non-stick pan over medium to low heat and add a little bit of butter or oil.
- Cook 1/8 cup portions until bubbles appear on top, then flip and cook until golden. Repeat until mixture is all used.
- Store in the fridge for up to 5 days in an airtight container or freeze between baking paper to pop into lunchboxes.