Blueberry Ricotta Pancakes With Crystallized Ginger

This recipe was recently tested on a house full of guests, and their plates were empty in no time.


  • 4 C of any prepared, dry pancake mix
  • 1/3 cup crystallized ginger - cut into small pieces
  • 1 tsp cinnamon
  • 2 C fresh blueberries
  • 1 1/2 C whole milk ricotta cheese
  • 1 to 1 1/2 C whole milk
  • 1 tsp pure vanilla extract
  • 4 eggs
  • vegetable oil for cooking




  • Combine dry ingredients, including the ginger and cinnamon, in a large mixing bowl.
  • Combine all the wet ingredients (holding back a half cup of the milk to adjust for the thickness of the batter later).
  • Mix the wet ingredients with the dry ingredients until just blended.
  • Fold in the blueberries.
  • Heat some oil in a frying pan or griddle on medium high heat, or at 350 degrees if using an electric griddle (lightly greased).
  • Pour ¼ cupfuls of batter onto the hot pan or griddle.
  • Turn when you see bubbles on top of pancakes - bottom should be golden golden brown.

Note:  This recipe will make approximately 12 pancakes.

Serve with warm, pure maple syrup.

Suggested garnish:  whipped cream and any available fresh fruit.