Blueberry pancakes with ricotta and orange

These blueberry pancakes with ricotta and orange are one of my all-time favourite pancakes recipes on my blog. They are light and fluffy and soak up maple syrup perfectly.

I love blueberry pancakes for breakfast, and if you add ricotta to the batter you’ll get a much richer, fluffier and not as sweet result. This is perfect when you drizzle over maple syrup or honey. A dollop of Greek-style yoghurt gives it creaminess and makes it even more breakfast-like. I mean, we need to indulge now and again.

I used my Breville 800 Class Mixer, which whips up the batter in minutes. You could make these on a busy weekday morning too. The Breville non-stick electric frying pan is like a restaurant flat top and thus THE perfect appliance to make pancakes.

I made 4 decent-sized ones at a time. I thought it was the ultimate appliance for making paella (which it is) – but now I think its ability to cook up perfect pancakes makes it worth buying for that reason alone. I still need to give it a whirl to make fried eggs in bulk, or just a big breakfast in general. I know it’s going to rock at that.

Orange and blueberry are delicious flavour partners so I added the zest of one to the mix.

FAQs for Blueberry Pancakes with Ricotta and Orange

Can I use frozen blueberries instead of fresh?
Yes. Frozen blueberries work just as well. Add them straight from the freezer to the batter to prevent them from bleeding too much colour.

Do I need to use ricotta in the batter?
Ricotta makes the pancakes light, creamy, and slightly rich. I have not tested this recipe wothout it.

Can I make the batter ahead of time?
It’s best to make the batter just before cooking so the pancakes stay fluffy. You can mix the dry and wet ingredients separately a few hours in advance and combine them when ready to cook.

What kind of pan should I use?
A non-stick frying pan or flat griddle works best. Lightly brush it with butter or oil between batches for even browning.

How do I stop pancakes from sticking?
Make sure the pan is hot enough before adding the batter, and use a small amount of butter or neutral oil. Flip only once bubbles form on the surface and the edges look set.

Can I make these pancakes gluten-free?
Yes. Replace the flour with a gluten-free all-purpose blend and add a touch more liquid if needed to loosen the batter.

Can I add other fruits?
You can use raspberries, blackberries, chopped strawberries, or even a mix. Just keep the total fruit amount similar to avoid a runny batter.

How do I serve these pancakes?
They’re lovely warm with butter, maple syrup, honey, or Greek yoghurt. Add extra blueberries or orange zest for freshness.

Can I store and reheat leftover pancakes?
Yes. Refrigerate them in an airtight container for up to 2 days or freeze with baking paper between each pancake. Reheat in a warm pan or toaster until soft and hot.

Makes 10 – 12 decent-sized pancakes

Blueberry pancakes with ricotta and orange recipe

Fluffy blueberry pancakes with ricotta and a hint of orange for a fresh, citrusy twist. Perfect for a delicious breakfast or brunch treat.

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Ingredients

• 3 large free-range eggs separated
• 1½ cups flour
• 1½ t baking powder
• 1 cup buttermilk
• ½ cup milk
• zest of an orange
• 150-200 grams ricotta
• 1 cup fresh blueberries
• butter from frying

Instructions

• using an electric whisk, whisk the egg whites until they form stiff peaks and set aside in another bowl.
• Place all the remaining ingredients, except the ricotta and butter, into the same bowl you whisked the whites and mix briefly to form a batter. Gently stir the ricotta until it is incorporated. Add the beaten egg whites and fold this through the batter. Add the blueberries and fold these in.
• Heat The Breville nonstick electric frying pan (or large non-stick frying pan) and add a knob of butter.
• Drop generous dollops of batter into the pan (depending on the size you want to make. I find about a third of a cup makes a decent size pancake. Turn them
• as the surface starts to bubble. Drain on kitchen paper.
• Serve immediately with a drizzle of syrup or honey and a dollop of Greek-style full-fat yoghurt and few extra fresh berries on the side.

Notes

Storage Instructions for Blueberry Pancakes with Ricotta and Orange

Short-Term Storage (Refrigeration)

• Allow pancakes to cool completely.
• Stack them with parchment paper between each to prevent sticking.
• Store in an airtight container or resealable bag in the fridge for up to 3 days.
• Reheat in a dry pan over low heat, in the microwave for 20–30 seconds, or in a toaster.

Long-Term Storage (Freezing)

• Once cooled, arrange pancakes in a single layer on a baking sheet and freeze for 1 hour.
• Transfer to a freezer-safe bag or container, placing parchment paper between layers.
• Store for up to 2 months.
• Reheat directly from frozen in a toaster, oven at 180°C (350°F) for 10 minutes, or microwave for 30–45 seconds.

Author: Sam

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 * Disclaimer * This post has been sponsored by Breville South Africa.

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