I decided to give a idea I had gotten a try and I’m glad I did. These pancakes came out really nice and fluffy. I had seen recipes before using ricotta and since I had some leftover I thought I would give it a try. I would have added some orange zest in as well, but I didn’t have any on hand. I also used some of the batter to make waffles the next morning and those came out good too, except the blueberries burned a little so I would leave them out next time until the waffle is done then add some fresh berries on top.

Blueberry Ricotta Pancakes/Waffles

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¾ to 1 cup flour
1 teaspoon baking powder
pinch of salt
2 tablespoons sugar
1 egg
½ cup milk
3 tablespoons butter, melted
½ cup ricotta
fresh blueberries

Sift together the dry ingredients.


Combine the egg, milk, butter and ricotta in a separate bowl and mix well.


Slowly combine the wet and dry ingredients and gently mix until you have a smooth batter.


Fry spoonfuls of the mixture in a non-stick pan and add a generous amount of blueberries to the uncooked side before flipping.


Serve with syrup or whipped cream and additional blueberries.


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