Gordon Ramsay’s Blueberry Ricotta Pancakes Recipe

This Gordon Ramsay’s Blueberry Ricotta Pancakes recipe is a fluffy and creamy recipe, which is made with full-fat ricotta and bursting blueberries. Gentle, warm, and quietly joyful—perfect for slow mornings and tender resets, ready in about 25 minutes.

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Gordon Ramsay’s Blueberry Ricotta Pancakes Ingredients

• 2 large eggs
• 255g full-fat ricotta
• 120ml fresh lemon juice
• 2 tsp vanilla extract
• 120ml whole milk
• 150g self-raising flour
• 30g sugar or natural sweetener
• 2 tsp baking powder
• 1 pinch salt
• 185g blueberries (fresh or frozen)
• Butter, for the pan

How To Make Gordon Ramsay’s Blueberry Ricotta Pancakes

1. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, ricotta cheese, lemon juice, vanilla extract, and whole milk until smooth.
2. Combine the Batter: Add the self-raising flour, sugar, baking powder, and salt to the wet ingredients. Stir with a spatula or whisk just until the mixture is combined. A few lumps are okay.
3. Add Blueberries and Rest: Gently fold in the blueberries. Let the batter sit for 5 to 10 minutes to allow the flour to hydrate.
4. Cook the Pancakes: Heat a non-stick pan or griddle over medium-low heat and grease it with a little butter. Pour about ¼ cup of batter for each pancake.
5. Flip and Finish: Cook for 2 to 3 minutes per side. Flip the pancakes when bubbles begin to form on the surface and the edges look set. Cook for another 2-3 minutes on the other side until golden brown.
6. Serve: Serve the pancakes warm with extra fresh berries and a drizzle of maple syrup.

Recipe Tips

• How do I get the fluffiest pancakes? The key is to let the batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to start working, which results in a much lighter, fluffier pancake.
• Why cook these pancakes on low heat? Ricotta pancakes are very tender and have more moisture than regular pancakes. Cooking them low and slow is crucial. If the heat is too high, the outside will burn before the creamy center has a chance to cook through.
• How do I prevent the blueberries from bleeding? If using frozen blueberries, do not thaw them first. If using fresh, you can toss them in a tablespoon of flour before gently folding them into the batter. This helps prevent them from sinking and staining the entire batter blue.
• What’s the best way to flip these pancakes? These pancakes are very delicate due to the ricotta. Use a wide, thin spatula for flipping to give them the most support and prevent them from breaking.

What To Serve With Blueberry Ricotta Pancakes

These elegant pancakes are a complete breakfast treat, but they are also delicious with:

• Maple syrup and a pat of salted butter
• A dollop of extra ricotta or Greek yogurt
• A sprinkle of powdered sugar and extra lemon zest
• A side of crispy bacon or breakfast sausage

How To Store Blueberry Ricotta Pancakes

Store: Let leftover pancakes cool completely, then stack them with a piece of parchment paper between each one. Store them in an airtight container or a zip-top bag in the refrigerator for up to 3 days. Reheat: For the best results, you can reheat the pancakes in a toaster, a toaster oven, or for a few seconds in a hot, dry skillet. You can also microwave them, but they will be softer.

Blueberry Ricotta Pancakes Nutrition Facts

• Calories: 125kcal
• Protein: 6g
• Fat: 5g
• Carbohydrates: 15g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Tuna Cakes Recipe
• Gordon Ramsay Potato Cakes Recipe
• Gordon Ramsay Pancakes Recipe