Blueberry Ricotta Pancakes with Honey Syrup


2 serves
30 minutes


Adding Ricotta is a great way to make your pancakes extra fluffy. We also suggest to reserve a bit extra to serve over the top.




⅓ cup Water
⅓ cup Caster Sugar
⅓ cup Honey
1 cup Ricotta
1½ cups All-purpose Flour
1 tspn Baking Powder
¼ tspn Baking Soda
¼ tspn Salt
1½ Tbsp Sugar
4 Tbsp Melted Butter + extra for frying
1 Large Egg
½ cup Orange Juice
⅓ cup Milk
½ tspn Vanilla Extract
¾ cup Frozen Blueberries
⅔ cup Fresh Blueberries for Serving
1-2 tspn Finely Grated Orange Zest, optional
extra Ricotta, to serve


1 Stir water and sugar in a small saucepan over medium heat until the sugar dissolves, approximately 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2 In a bowl, combine the flour with baking powder, soda, salt, and sugar.
3 In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla.
4 Combine the wet and dry ingredients just until blended.
5 Gently stir in the frozen blueberries and orange zest, if using.
6 In a frying pan, heat butter over medium heat.
7 Spoon a small amount of batter into the pan and spread gently with the back of the spoon.
8 Drizzle pancakes with honey syrup and serve with Ricotta and fresh blueberries on top.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!