Blueberry Sweet Cheese Pancakes: A Delicious Delight!
Golden, fluffy, pillowy-soft pancakes bursting with juicy blueberry goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese or ricotta
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoons melted butter
- Butter or oil for frying
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar (for sauce)
- 1 teaspoon lemon juice
- 1/4 cup water
- Powdered sugar for dusting
- Whipped cream for topping
- Fresh mint leaves (optional)
Instructions
- In a bowl, mix cottage cheese, eggs, sugar, vanilla, and melted butter until smooth.
- Add flour, baking powder, and salt. Stir gently until just combined.
- Heat a skillet over medium heat and lightly grease with butter.
- Spoon batter into small rounds and cook 2–3 minutes per side until golden brown and cooked through.
- For the blueberry sauce, combine blueberries, sugar, lemon juice, and water in a saucepan. Simmer 5–7 minutes until thick and glossy.
- Plate pancakes, spoon warm blueberry sauce generously on top.
- Finish with a dollop of whipped cream, dust with powdered sugar, and garnish with mint.
Notes
- Do not overmix batter to keep pancakes fluffy.
- Cook on medium-low heat for even browning.
- Use frozen blueberries straight from the freezer for thicker sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 20g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g