Gordon Ramsay Blueberry Ricotta Pancakes Recipe

Gordon Ramsay’s blueberry ricotta pancakes from Ultimate Cookery Course fold 125g of ricotta cheese and fresh blueberries directly into the batter, so every bite has fruit and creaminess through it rather than just piled on top. The recipe makes 8 pancakes in about 15 minutes and serves with Greek yoghurt and runny honey instead of maple syrup.

Ramsay opens with “who says pancakes are only for breakfast?” which sets these apart from the usual morning stack. They sit somewhere between a pancake and a dessert, rich enough for a lazy Sunday brunch but light enough that you could eat the whole batch. The yoghurt and honey keep it on the right side of that line.

The technique that makes or breaks these is the ricotta. Ramsay says to “beat the ricotta with a fork first” so it loosens into a paste before folding. Skip this and you get solid lumps of cheese trapped inside rather than an even creaminess through every pancake. He also warns to keep the bowl and whisk “spotlessly clean” for the egg whites, because any grease stops them forming peaks.

Gordon Ramsay Blueberry Ricotta Pancakes Recipe

Recipe by Sophie Lane

0.0 from 0 votes

Course: BreakfastCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ramsay’s UCC brunch pancake where the ricotta and blueberries go IN the batter, not on top. He says to beat the ricotta with a fork first so it folds in smoothly. The batter makes enough for the following day too.

Ingredients

• 125g (4½ oz / 1 cup) plain flour

• 1 tsp baking powder

• Pinch of salt

• 1 tbsp caster sugar

• 2 eggs, separated

• 100ml (3½ fl oz / ⅓ cup + 1 tbsp) whole milk

• 125g (4½ oz / ½ cup) ricotta cheese

• 100g (3½ oz) fresh blueberries, plus extra to serve

• Oil and butter, for frying

• Greek yoghurt and runny honey, to serve

Directions

• Mix the batter: Sift the flour, baking powder, salt and sugar into a large bowl. Make a well and add the egg yolks. Gradually add the milk and whisk slowly until combined. Beat the ricotta with a fork to loosen, then fold into the batter along with the blueberries.
• Whisk the whites: In a separate clean bowl, whisk the egg whites until they almost reach soft peaks. Fold a spoonful into the batter to loosen, then gently fold in the rest.
• Cook: Heat a wide non-stick frying pan over medium heat. Add a dash of oil and a small knob of butter. Cook in small batches using 1 heaped tablespoon per pancake. Cook for 1 to 2 minutes on each side until golden and hot all the way through.
• Serve: Keep warm in a low oven while you cook the rest. Top with extra blueberries, a spoonful of Greek yoghurt and a drizzle of runny honey.

FAQs

Why does Ramsay fold ricotta into the batter instead of serving it on top?

Ricotta adds moisture and fat directly into each pancake, which keeps them tender even if you slightly overcook them. Standard pancake batters dry out in the pan because there is no fat inside to protect them. The ricotta acts as a cushion that stops the edges going hard.

He says the ricotta needs beating with a fork before folding, because straight from the tub it is too thick to combine evenly. Once loosened, it disappears into the batter and every pancake has the same creamy texture.

Why Greek yoghurt and honey instead of maple syrup?

Ramsay specifies Greek yoghurt and runny honey, not maple syrup. The ricotta already makes these richer than standard pancakes, so the tangy yoghurt balances rather than adding more sweetness. Honey dissolves into the warm surface of each pancake in a way that thick syrup does not.

If you want to lean further into the dessert side, serve with whipped cream and berries the way Ramsay builds his Eton mess. Both dishes use the same principle: something tangy cutting through something sweet and creamy.

How are these different from his buttermilk pancakes?

Different recipe, different book, different meal. His buttermilk pancakes from Bread Street Kitchen use buttermilk, oil and vanilla and stack tall with maple syrup for breakfast. These use whole milk, ricotta and fresh blueberries and serve flat with yoghurt and honey for brunch.

The BSK version makes 12 small pancakes for stacking. This one makes 8 slightly larger ones that work better plated individually. Both separate the eggs, but these are the weekend brunch while his buttermilk version is the weekday breakfast.

Can the batter be made the night before?

Ramsay writes that this recipe “will make enough batter for the following day too.” Mix the base with ricotta and blueberries, cover, and refrigerate. Whisk the egg whites fresh in the morning because they deflate within hours.

If you want another make-ahead breakfast that needs zero morning prep, his baked porridge goes into the oven while you cook the pancakes. Both ready at the same time, no stress.

Does Ramsay use fresh or frozen blueberries?

The recipe says “100g fresh blueberries.” Fresh hold their shape in the batter and burst when they hit the hot pan, creating pockets of warm fruit inside each pancake. If you only have frozen, add them straight from the freezer so they keep their structure rather than bleeding juice into the batter.

For another Ramsay recipe that pairs berries with a creamy base, his raspberry lemon cheesecake takes the same fruit and dairy combination in a completely different direction.