Blueberry Ricotta Perfect Pancakes

Word is that Dan Levy loves blueberry ricotta pancakes.Dan Levy loves blueberry ricotta pancakes. And as big Schitt’s Creek fans we were excited to give them a shot this weekend because we had a half container of ricotta left after a wonderful spinach and ricotta pizza we made on Thursday and plenty of eggs.  Problem was we didn’t count on our tofu expiring and throwing a wrench in our plans for tofu (mock tuna) salad sandwiches Friday night — resulting in using all of our eggs for egg salad.  No worries!  Flexibility is our family creed (it’s not) we placed an online grocery order for Wallmart and added a CASE of 60 eggs.  I know that sounds like a huge quantity of grade AAs but for a family of 10 it is easily consumed in a week.  So our weekend plan to recreate ricotta 🥞 was still a go!!  But sometimes even our karma shows its comedic timing and we learned that the eggs from yesterday’s order did not arrive.  No one was laughing at 8:15 am as we stood around the kitchen, poured ☕ and contemplated plan b.  Long story short … (Not possible, it’s already too long) we opted to place a small order with Instacart and push breakfast to brunch!!  The verdict?  The pancakes where worth the wait!  If you have ricotta on hand AND buttermilk … These should be in your meal plan.  Our experience is, buttermilk is a must if you truly want the best, lightest griddle cakes.  Sure you can substitute yogurt or vinegar and whole milk.  But it’s just not the same.  Hold out for the full monty!

Print Recipe

Blueberry Ricotta Perfect Pancakes

Difficulty: Easy Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 15

Ingredients

Servings

• 6 cups Whole Wheat Flour
• 2 tablespoons Baking Powder
• 1.5 teaspoon Baking Soda
• 4 cups Buttermilk (You can substitute whole milk yogurt, or milk with vinegar but in our experience buttermilk makes the best pancakes.)
• 1 tablespoon Lemon Zest
• 1.5 cup Water
• 6 Eggs
• 0.5 cups Sourdough starter ((optional) If you are cultivating your own yeast starter, pancakes are always a wonderful use of "discard".)
• 2 tablespoons Vanilla
• 1 cup Ricotta
• 2 cups Fresh Blueberries
• 0.5 teaspoons Salt

Instructions

1. Mix your dry ingredients in a large bowl (flour, baking powder and soda and salt)
   
2. In a separate bowl whisk your eggs and add the liquid ingredients (buttermilk, water, vanilla) and add your lemon zest. Combine your liquid and dry ingredients in a large batter bowl and stir until just combined.
   
3. Remove any stems from your fresh blueberries and stir them into your batter.
   
4. Pour small ladle of batter onto a hot oiled griddle over medium heat. Flip once when golden brown and cook until brown on both sides and cooked through in the middle.