Stack of blueberry pancakes with butter, whipped cream, and fresh blueberries on a white plate, next to orange juice and syrup.

Blueberry Ricotta Pancakes

Name: Blueberry Ricotta Pancackes | Thermador Recipes
Ingredients: 2 cups all-purpose flour; 1/2 tablespoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoon kosher salt; 1/2 cup granulated sugar; 2 eggs; 1 1/3 cup buttermilk; 1 1/2 teaspoon vanilla extract; 10 ounces ricotta cheese; 2 cups blueberries; 4 tablespoons butter for frying

These light and fluffy pancakes are perfect for springtime brunch and come together easily. Fresh blueberries give each bite a burst of juicy sweetness and ricotta cheese adds richness to the batter. The precision and control of Thermador induction cooktops ensures even cooking from the first pancake to the last.

Ingredients

6 serves :

2 cups all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

1/2 cup granulated sugar

2 eggs

1 1/3 cup buttermilk

1 1/2 teaspoon vanilla extract

10 ounces ricotta cheese

2 cups blueberries

4 tablespoons butter for frying

Instructions

Before starting

Sift the dry ingredients into a large bowl: flour, baking powder, baking soda, salt, and sugar.

Stack of pancakes with butter, whipped cream, and blueberries on a white plate, served with orange juice and syrup in a white pitcher.

Step 1

In a separate bowl, combine eggs, buttermilk, vanilla, and ricotta.

Step 2

Pour the wet mixture into the dry mixture, then stir in the blueberries.

Step 3

Heat a large pan or griddle to level 6 on your Thermador® induction cooktop. Allow to preheat for 1 minute. Add butter to generously coat the surface of the pan.

Step 4

Pour about ¼ cup of the pancake batter for each pancake and allow to cook for about 4 minutes, or until golden brown. Flip each pancake over and cook for an additional 2 minutes.

Chef’s Tips

The fresh blueberries can cause the pancakes to stick to the pan, so don’t be shy about using extra butter to grease your pan before adding the pancake batter.
For the best flavor, use whole milk ricotta.