These Blueberry Ricotta Pancakes with Honey Syrup are a fluffy, light pancake with delicious bursts of blueberry. The honey syrup is simple and lighter textured than traditional maple syrup.

I made these pancakes from Giada De Laurentiis for my mom, sister, Bob, and myself, and we all really liked them! The ricotta makes for a light and airy pancake, which I love!
If you've never had a ricotta pancake before and worry that you will taste cheese, don't, because you probably would never know there was ricotta in there unless someone told you.

All of us thought the honey syrup was a nice change from the typical maple. The blueberries were delicious too.

While these pancakes are more 'semi-homemade' because of the pancake mix, they take less time to make, which is always a good a thing!
Giada recommended Krusteaz mix, so I went with her suggestion. For straight up pancakes and waffles, I like Pearl Milling Company's Complete Pancake Mix because it's more airy than say Hungry Jack or Bisquick, but I thought that it might end up being too light mixed with the ricotta.
I think the important thing is just to use a complete pancake/waffle mix, rather than one that requires other add-ins like eggs.
Gluten Free Option
Use a Gluten Free Complete Pancake Mix in place of the regular pancake mix. Make sure the mix is a "just add water" mix.
📖 Recipe

Blueberry Ricotta Pancakes with Honey Syrup
Ingredients
For the honey syrup:
- ⅓ cup water
- ⅓ cup sugar
- ⅓ cup honey
For the pancakes:
- 1 ⅔ cups water
- 1 ½ teaspoons vanilla extract
- 2 cups pancake and waffle mix (such as Krusteaz or Pearl Milling Co.)
- 1 cup whole milk or part skim ricotta cheese
- ⅔ cup frozen blueberries
- Melted butter
Instructions
Make the Honey Syrup
- Stir ⅓ cup water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes.⅓ cup sugar, ⅓ cup water
- Stir in the honey. Set aside and keep the honey syrup warm.⅓ cup honey
Make the Pancakes
- Using a rubber spatula, stir 1 ⅔ cups water and vanilla in a large bowl. Add the pancake mix and stir until just moistened but still lumpy.1 ⅔ cups water, 1 ½ teaspoons vanilla extract, 2 cups pancake and waffle mix
- Stir in the ricotta to gently incorporate but maintain a lumpy batter. Fold in the blueberries.1 cup whole milk or part skim ricotta cheese, ⅔ cup frozen blueberries
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon ¼ cup of batter onto the griddle for each pancake.Melted butter
- Cook until golden brown, about 3 minutes per side.
- Serve with the honey syrup.
Unknown says
I always see recipes for ricotta pancakes, but I've yet to try them. Now that you've reviewed them so favorably, I'm running out of excuses not to make them! Maybe one of these weekends soon...
La Bella Cooks says
Great face off! Yay, go Giada! I need to give the honey syrup a try...now that sounds delicious with a perfect fluffy ricotta pancake. What a fun post!
Kerstin says
A throwdown post, I love it! And, I'm secretly glad Giada won 🙂 I'll have to try putting ricotta in pancakes sometime. Your gorgeous pictures are making me crave them now!
p.s. It's so cute Bob says "You're a nut, Meg" 🙂
Mary Ann says
I found a recipe last summer for Lemon Ricotta Pancakes with a delicious Blueberry sauce and it was fantastic. Both of these look really good! I love taste tests, like you did here where you try 2 similar recipes.
Yum!
RecipeGirl says
We had banana pancakes for breakfast, and now I wish I'd made a version of these instead. Looks delicious!!!
Melissa says
I can only imagine how wonderful they are. They look so light!
Lexie says
Both of these looks delicious, but I really want to try the lemon ricotta pancakes! I need to broaden my horizons...I have only ever had plain jane pancakes.