Fluffy Blueberry Ricotta Pancakes with Yogurt
Light ricotta pancakes folded with fresh blueberries and whipped egg whites, cooked in olive oil and butter, then finished with Greek yogurt, more berries, and runny honey—about 15 minutes for brunch.
Product list ingredients
- eggs
- yogurt
- blueberries
- milk
- ricotta
- flour
- honey
- granulated sugar
- baking powder
Ingredients
Batter:
- •125 g all-purpose flour
- •1 tsp baking powder
- •Pinch of salt
- •1 tbsp sugar
- •2 eggs, separated
- •Milk, added gradually until smooth (about 150–200 ml)
- •125 g ricotta
- •100 g fresh blueberries (folded into batter)
- •Olive oil and butter, for frying
Topping:
- •Greek yogurt, to serve
- •Extra fresh blueberries, to serve
- •Runny honey, to drizzle
Directions
Batter:
Mix flour, baking powder, salt, and sugar in a bowl. Make a well, add egg yolks, then beat in milk a little at a time until you have a smooth batter.
Fold in ricotta and blueberries until evenly distributed.
Whisk egg whites to soft peaks, then gently fold into the batter—keep as much air as possible so the pancakes stay light and fluffy.
Heat olive oil and butter in a hot non-stick pan. Spoon small rounds of batter and cook until golden on both sides.
Topping:
Stack and top with Greek yogurt, extra blueberries, and a generous drizzle of honey. Serve right away.