Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Melissa Hemsley’s Blueberry Ricotta Pancakes

These thick ricotta pancakes from Melissa Hemsley are studded with blueberries for a touch of sweetness. Serve with cool yoghurt and more berries.

From the book

Melissa Hemsley


I love the blueberries in these American-style pancakes, though you could also go half and half with raspberries. No need to defrost frozen berries, if you’re using them, which is handy. The batter is unseated, so everyone can DIY their toppings. Keep it simple by serving the hot pancakes with cool yoghurt and honey drizzled on top, or with sliced-up bananas or apples and extra berries.

Read more Read less


3 eggs
150ml milk (dairy or plant based)
100g buckwheat flour
1 tsp baking powder
A tiny pinch of sea salt
250g ricotta
200g blueberries (fresh or frozen)
1-2 tbsp coconut oil or butter, for frying
To serve:
Greek-style yogurt
runny honey or maple syrup
extra blueberries or other fruit
lemon zest (optional)


Separate the eggs and place the yolks in a big bowl and the whites in a well-cleaned and dry medium bowl.

Add the milk to the egg yolks in the big bowl, along with the flour, baking powder and salt, and stir to combine. Add the ricotta and blueberries and gently fold in without over-mixing.

Whisk the egg whites, by hand or using a handheld electric whisk, until they form stiff peaks – this takes about 2 minutes by hand. Gently fold the whisked egg whites into the egg-yolk batter without over-mixing.

Pop your biggest frying pan (or get nifty and have two pans on the go for speed) onto a medium heat and melt about 2 teaspoons of coconut oil, making sure to cover the whole pan with the melted fat to prevent the pancakes from sticking.

Add about three or four circles of batter, each consisting of 2 tablespoons of the mixture, at spaced intervals across the pan. Then cook the pancakes on a medium heat for 2 minutes until they lightly bubble and seem ready to turn (resist touching them too soon), then flip them over and cook for another 2 minutes until golden brown on both sides.

Repeat with the rest of the batter – scraping out any bits from the pan between rounds, to prevent them from burning, and adding more coconut oil as needed – and enjoy hot or warm, served with the yoghurt, honey or maple syrup, and exit fruit. Leftover pancakes can be reheated in a pan with the lid on until warmed through.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Feel Good: Quick and Easy Recipes for Comfort and Joy

Close menu