Blueberry Ricotta Pancakes with Honey Syrup

blueberry ricotta pancakes on a white plate with fresh blueberries scattered on the pancakes

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 418kcal

Author Meghan

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.

Notes

Source: Adapted from Giada De Laurentiis

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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