Baked Blueberry Ricotta Pancakes
If you are looking for way to make your breakfast routine a little more simple, you are in the right place! Baked Blueberry Ricotta Pancakes are worth getting out of bed for, especially since you don’t have to stand in front of the griddle all morning!
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • ½ c. flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 c. ricotta cheese
  • 4 eggs, separated
  • 4 T. sugar
  • ¼ c. buttermilk
  • 1 tsp. vanilla
  • 1½ c. fresh blueberries
  • 3 T. butter
  1. Preheat oven to 350 degrees.
  2. Slice butter and put in a 9" x 13" baking pan. Put butter in oven for about 2 minutes while making pancake batter. Watch close and remove from oven as soon as butter is melted.
  3. Combine flour, baking powder, and salt in a bowl, or sifter.
  4. In a mixing bowl, with electric mixer, beat egg whites until stiff.
  5. In another mixing bowl, mix ricotta, egg yolks, and sugar until combined. Add buttermilk and vanilla.
  6. Stir dry ingredients into egg yolk mixture.
  7. Fold blueberries into the batter.
  8. Then fold egg whites into pancake batter.
  9. Pour batter into the melted butter in the pan.
  10. Bake for 15-20 minutes.
Recipe by Memories By The Mile at