Blueberry Orange Ginger Ricotta Pancakes

It takes longer to say this recipe title than it does to actually make them. These fluffy delights are a simple way to make a weekend breakfast way above average. The ricotta makes them more custardy than cake-y and opting to use fresh ginger yields the best results.

Makes 8 pancakes
Total time: 20 minutes
Difficulty level: wicked easy


2 cups ricotta cheese (it works with both whole milk or part skim)
1 cup fresh or frozen blueberries
2/3 cup all purpose flour
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon grated fresh ginger (you can substitute ground ginger, but it's the absolute best with fresh)
zest of 1 medium to large orange (or about 2 teaspoons)
1-3 tablespoons unsalted butter
confectioner's sugar to serve

Let's do it!

  • Grate your ginger and zest your orange.

  • In a medium bowl, whisk together the ricotta, sugar, eggs and orange zest.

  • Add the flour and ginger and whisk just to combine (don't over mix). 

  • In a large non-stick skillet, heat 1/2 - 1 tablespoon butter until it melts. If it doesn't coat the entire pan in a thin layer, you can add a little more.

  • Add batches of 1/3 cup batter to the skillet as fit, then drop about a tablespoon blueberries onto each pancake. 

  • Cook for about 3 -4 minutes per side, until deep golden browned. 

  • Note, these pancakes will be thicker and more moist inside than normal pancakes. The ricotta makes them custardy and fluffy. 

  • Serve with confectioner's sugar.