Blueberry Ricotta Pancakes
These blueberry ricotta pancakes are for both babies AND adults! They are free of added sugars and a great alternative to classic American pancakes. These are fed to littles in baby led weaning style – they are given in whole form!
See the instagram post here
Pancakes for Babies!
I started making these early on when I wanted to give Arden some finger food options. He loves the texture of these blueberry ricotta pancakes. They are easy to pick up and they don’t crumble too quickly. He does often end up with a bunch of it in his bib catch, but that’s pretty typical!
Here’s another pancake recipe for babies from Solid Starts.
What you’ll need for these Blueberry Ricotta Pancakes
- Nonstick skillet or a well seasoned cast iron skillet
- An immersion blender or high powdered blender
- Spatula for flipping
- Butter for the pan
- Rolled or quick oats
- Whole wheat flour (or all purpose flour)
- Baking powder
- Ricotta cheese, preferably whole milk
How to make the pancakes
Add all of the ingredients (measurements are in the recipe card below) to a blender and blend until smooth.
Heat a skillet to medium low heat and add a little butter if desired, just enough to create a slick base.
Drop in spoonfuls of pancake batter – however big you’d like them. I made them pretty classic “sand dollar pancake” size.
Flip the pancakes after a couple minutes and continue to cook until done in the middle.
Serve these plain for a pretty mess-free breakfast or add some more ricotta on top. I also serve these to Arden with greek yogurt sometimes and he loves using the pancakes as a spoon!
Save these in the fridge OR the freezer. Line a baking sheet with parchment and spread the pancakes out. Pop in the freezer until frozen through. Transfer them to a tupperware or freezer bag. Pop in the microwave for 20 seconds or so to defrost.
Other Great Breakfast Options:
Blueberry Ricotta Pancakes
- 1 cup rolled oats
- 1 banana ripe
- 2 eggs
- 1/4 cup whole wheat flour or all purpose
- 1/4 tsp baking powder
- 1 cup blueberries fresh or frozen
- 2 tbsp ricotta cheese
- Add everything to a blender and blend until smooth.
- Heat a nonstick skillet over medium low heat and make the pancakes in whatever size you like.
- Flip after a couple minutes and cook until done.
- To freeze these: line a baking sheet with parchment and lay out the cooked pancakes so they aren’t stacked. Freeze them and then add them to a freezer bag or Tupperware. Pop them in the microwave for 20-30 seconds to defrost!
2 thoughts on “Blueberry Ricotta Pancakes”
Love this recipe! Works great for my toddler and baby so I don’t have to make two separate meals.
yay thanks Rachel! so glad!