My whole family loves this receipe. Even without the blueberries, the pancakes are light, moist and delicious.
From EatingWell: August/September 2006
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
33 Reviews for Blueberry-Ricotta Pancakes
it looks pretty bomb. maybe because i'm hungry lol..
Just made these for breakfast as I had all of the ingredients, with great results. Very tasty, fluffy pancakes. I might add a bit more lemon zest next time, because I am a lemon lover. Might also be good with some other type of fruit, maybe raspberries? Or orange zest and cranberries (love them, too). I am not a great pancake maker, so was pleased that these cooked nicely. I wonder if these could be frozen successfully?
These were fabulous. I followed the recipe exactly. My husband raved about them.
My husband loved, loved, loved these. It was my first time making pancakes with ricotta. They were very light and flavorful. I followed the recipe exactly and the pancakes were tasty enough for me that I didn't use any syrup.