Ricotta and Blueberry Pancakes

5.0/5 rating (2 votes)
Ricotta and Blueberry Pancakes


  • 2 cups pancake mix (heart healthy) (recommended: Krusteaz)
  • 1 1/2 cups water
  • 1 tablespoon honey
  • 1 cup whole milk ricotta cheese
  • 8 ounces fresh blueberries
  • Butter, melted


  1. In a large bowl pancake mix, water and honey then stir until moistened but still a little lumpy. Stir in the ricotta into the pancake mixture, then stir gently with a rubber spatula. Fold in the blueberries.

  2. Heat a griddle over medium heat.

  3. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side.

  4. Enjoy with warm maple syrup

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