Fluffy Blueberry and Ricotta Pancakes
Light and fluffy pancakes with blueberries and ricotta, topped with yogurt and honey.
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- •125 grams Plain flour
- •1 teaspoon Baking powder
- •Salt(optional)A pinch
- •1 tablespoon Sugar
- •2 EggsSeparated
- •MilkGradually added
- •125 grams Ricotta cheeseCreamy
- •100 grams Fresh blueberries
- •Olive oil
- •Butter
- •Greek yogurtFor topping
- •HoneyRunny, for drizzling
- 1
Add 125 grams of plain flour, a teaspoon of baking powder, a pinch of salt, and a tablespoon of sugar to a bowl.
1 min
- 2
Create a well in the center and separate two eggs, adding the yolks to the flour mixture.
2 min
- 3
Gradually pour in milk and beat to form a smooth batter.
2 min
- 4
Fold in 125 grams of ricotta cheese and 100 grams of fresh blueberries.
2 min
- 5
Whisk egg whites until soft peaks form, then gently fold into the pancake mix.
3 min
- 6
Heat olive oil and butter in a hot pan, spoon in the mix to make small pancakes, and cook until golden brown on both sides.
5 min
- 7
Top with Greek yogurt, fresh blueberries, and drizzle with honey before serving.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza