Go Back
–+ servings
Fluffy blueberry pancakes topped with fresh berries and syrup on a white plate.

Indulgent Fluffy Blueberry Pancakes

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course breakfast and brunch
Cuisine American
Servings 4 servings
Calories 777 kcal

Ingredients
  

For The Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • 1 lemon zested and juiced

For The Fluffy Pancakes:

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon fresh thyme leaves
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries

Instructions
 

To Make The Blueberry Sauce:

  • Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Cook over low heat until the berries pop and the sauce thickens. Keep warm on the stove until the pancakes are ready.
    Fresh blueberries with lemon zest in a stainless steel mixing bowl.

To Make The Pancakes:

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.
    Creamy mixture with fresh thyme in a glass mixing bowl for baking recipes.
  • In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.
    Flour and milk mixture in a glass measuring cup for baking recipes.
  • Pour the wet ingredients into the dry ingredients.
    Creamy batter with flour and blueberries for baking at Baked Bree.
  • Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
    Fluffy pancake batter in glass mixing bowl with wooden spoon on granite countertop.
  • Heat a griddle over medium heat, spray with cooking spray or brush with melted butter. Spoon a ladle of batter onto it, top with the berries (if you didn't stir them through the batter), and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Cook for an additional 2 minutes Serve with the blueberry sauce.
    Cream cheese and blueberry scones baking on a stove griddle for fresh homemade breakfast.

Nutrition

Calories: 777kcalCarbohydrates: 143gProtein: 17gFat: 16gSaturated Fat: 9gSodium: 841mgFiber: 8g
Keyword Indulgent Fluffy Blueberry Pancakes
Tried this recipe?Let us know how it was!