Imagine waking up to the tantalizing aroma of freshly baked pancakes infused with the sweetness of plump blueberries and the rich creaminess of ricotta cheese. These Baked Blueberry Ricotta Pancakes are a breakfast game-changer, combining the fluffy texture of pancakes with the decadence of a delectable baked treat.
Whether you’re hosting a brunch gathering or simply treating yourself to a indulgent morning, these pancakes are sure to become an instant favorite. Prepare to be swept away by the burst of flavors and the irresistible combination of textures that will leave you craving for more.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup milk
- 1/4 cup melted butter or vegetable oil
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Grease a 9-inch pie plate or baking dish with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then stir in the ricotta cheese, milk, melted butter, sugar, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Gently fold in the blueberries.
- Pour the batter into the prepared baking dish, smoothing the top into an even layer.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before slicing and serving warm.
Serve these delightful Baked Blueberry Ricotta Pancakes with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar for an extra touch of indulgence. Enjoy the perfect harmony of flavors and textures in every bite, and savor the moments of pure bliss that accompany this heavenly breakfast treat.
