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Sunday, June 13, 2010

Blueberry-Ricotta Pancakes

These are the ultimate Blueberry-Ricotta pancakes:  lots of blueberries and fresh ricotta cheese for body and moisture, brown sugar and organic cornmeal for character, and buttermilk for lightness.  
 These are my favorite pancakes ever.

I had been making these pancakes for years, sans-Ricotta,  and really believed they were the best anywhere, even in Vermont, where pancakes are big business.  But when I started making cheese and producing lots of Ricotta, I decided to try adding it to my recipe.  The results have been outstanding!

In addition, using my own buttermilk and beautiful, local eggs and corn meal have added qualities to my pancakes which I couldn't have anticipated.  They are at once light and sturdy, with savor and a bit of crunch.  Breakfast just got better.

Blueberry-Ricotta Pancakes

Makes 24-30 pancakes, enough for 8 people

In Preparation:
  • Start heating a thick, stainless griddle on low heat.  Turn it up to medium-high when ready to cook the pancakes.  
  • Have a can of cooking spray or butter ready for oiling the griddle.
  • Have Vermont maple syrup and cultured butter ready for action.


Dry Ingredients:
4 cups unbleached all-purpose flour (I use King Arthur)
4 tsp baking powder
2 1/2 tsp salt
1 T baking soda (scant)
4 T brown sugar (packed, generous)
4 T best-quality yellow cornmeal

Wet Ingredients:
3 1/2 cups buttermilk
4 eggs, well beaten
2 cups fresh Ricotta, drained and packed
2 2/3 cups fresh or frozen wild Blueberries.  If using frozen, do NOT thaw.



  1. Combine dry ingredients in an electric mixer bowl with whisk attachment.  Whisk together to break up large pieces of brown sugar and distribute other ingredients.
  2. Add buttermilk and beaten eggs, mix until blended.  The mixture should not be entirely smooth.  A few lumps are desirable in pancake batter, according to the pros.

  3. Immediately add the ricotta and Stir in briefly.  Do not completely incorporate.  You want some small pieces of Ricotta visible in the final product.
  4. FOLD in blueberries only until distributed.
  5. Immediately bake on preheated, oiled griddle, medium-high heat.  These pancakes have some substance, due to the ricotta, and will spread after placement on the griddle.  Therefore, do not crowd them on the surface.  

6.  Flip when bubbles rise to the surface; allow enough time for the pancakes to cook through after you flip them.  Remember that the Ricotta has to heat also, so they take a little longer to cook than regular cakes.   So keep the heat moderated so that they don't overbrown before they are done:

7. Serve them immediately, hot from the griddle, with Vermont maple syrup and butter.  Enjoy.

Note:  This recipe provided by Heidi, as a public service:


  1. Oh my! This I will make next weekend. Thanks for the tip on letting them cook a little longer due to the ricotta. I hope mine come out a tenth as good as yours look with store bought ricotta.

  2. Thank you for posting this. We make ricotta pancakes with citrus flavor, but I love blueberries! This is great. Lovely pics! What a sweet doggie!!

  3. AhH! I'm having so much fun with your blog. I used to work as a cheesemonger for a few years in Minneapolis and have been missing the cheese world. Your work and your life are quite inspiring- love the idea of melding together blueberries and ricotta to make pancakes. I'll have to send a link to your blog to a friend of mine who worked for Sheperd's Way Farms and would love to read about your cheese making adventures.

  4. A printer friendly version would be nice.


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