This fluffy soft Gordon Ramsay Blueberry Ricotta Pancakes Recipe is made with fresh ricotta and plump blueberries and ready in 25 minutes. Cutting into the stack reveals a tender, creamy center studded with burst purple berries. I started making these for Sunday mornings when standard batter just felt too boring.
Jump to RecipeThe Secret To Getting It Right
I initially overmixed the batter, which resulted in dense cakes instead of light ones. The trick is folding the wet and dry ingredients just enough to combine them, leaving a few visible lumps.
The ricotta adds incredible moisture but can weigh down the crumb if handled roughly. Treating the mixture gently ensures they puff up beautifully in the pan.
Gordon Ramsay Blueberry Ricotta Pancakes Ingredients
- 1 cup (250g) ricotta cheese
- 3/4 cup (180ml) whole milk
- 2 large eggs, separated
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1 cup (150g) fresh blueberries
- 1 tbsp unsalted butter (for frying)
How To Make Gordon Ramsay Blueberry Ricotta Pancakes Recipe
- Mix Wet Ingredients: Whisk the ricotta, milk, and egg yolks in a large bowl until smooth.
- Combine The Dry: Fold in the flour, baking powder, and sugar until just combined, being careful not to overmix.
- Whisk The Whites: In a separate clean bowl, beat the egg whites to soft peaks, then gently fold them into the batter.
- Add The Berries: Carefully stir the fresh blueberries into the airy mixture.
- Fry The Pancakes: Melt a small knob of butter in a non-stick frying pan over medium heat and cook spoonfuls of batter for two minutes per side.
Recipe Tips
- Use fresh ricotta: Excess water in cheap ricotta will make the batter too runny.
- Whip the egg whites: This step is crucial for achieving that signature light texture.
- Control the heat: Cook on medium heat so the center sets before the outside burns.
What To Serve With Blueberry Ricotta Pancakes
A generous drizzle of high-quality maple syrup or warm honey complements the tart berries perfectly. You can also add a dollop of Greek yogurt or a side of crispy bacon for contrast.
How To Store
Keep leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze them flat between sheets of parchment paper for up to two months. Reheat in a toaster or warm oven.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to prevent the color from bleeding into the mixture.
Why are my pancakes flat?
This usually happens if the egg whites were deflated during folding or if your baking powder is expired.
Can I make the batter ahead of time?
It is best cooked immediately while the whipped egg whites still hold maximum air for the fluffiest results.
Nutrition
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 180mg
- Total Carbohydrate: 32g
- Protein: 11g
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Gordon Ramsay Blueberry Ricotta Pancakes Recipe
4
servings10
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minutesTry this Gordon Ramsay Blueberry Ricotta Pancakes Recipe for your next brunch. These fluffy soft pancakes use fresh ricotta and plump blueberries, ready in 25 minutes. It is a brilliant way to enjoy a comforting weekend breakfast.
Ingredients
1 cup (250g) ricotta cheese
3/4 cup (180ml) whole milk
2 large eggs, separated
1 cup (125g) all-purpose flour
1 tsp baking powder
1 tbsp caster sugar
1 cup (150g) fresh blueberries
1 tbsp unsalted butter (for frying)
Directions
- 1. Mix Wet Ingredients: Whisk the ricotta, milk, and egg yolks in a large bowl until smooth.
- 2. Combine The Dry: Fold in the flour, baking powder, and sugar until just combined, being careful not to overmix.
- 3. Whisk The Whites: In a separate clean bowl, beat the egg whites to soft peaks, then gently fold them into the batter.
- 4. Add The Berries: Carefully stir the fresh blueberries into the airy mixture.
- 5. Fry The Pancakes: Melt a small knob of butter in a non-stick frying pan over medium heat and cook spoonfuls of batter for two minutes per side.
