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Blueberry-Ricotta flapjacks/pancakes

 In Breakfast

Blueberry-Ricotta pancakes

Since I was a little girl, I’ve always loved flapjacks (or what the rest of the world call pancakes/hot cakes) for breakfast. There’s something so indulgent and satisfying about a pile of warm, doughy flapjacks covered in a shiny, golden layer of syrup that instantly puts a smile on my face. As I’ve grown older (and hopefully wiser), I realised that although delicious, this is not exactly the healthiest way to start your day. So now I keep this as a breakfast to serve on special days or days where I feel like spoiling my family.

Blueberry-Ricotta pancakes

By adding ricotta to these flap jacks, they become fluffy and incredibly light (which makes it easier to eat more than you are meant to). I also love the addition of the beautiful blueberries. Not only are they a ‘superfood’ but they are also one of my favourite fruits. Sweet and just a tiny bit tangy, they’re the perfect thing to serve with a stack of flap jacks.

Blueberry-Ricotta pancakes

As mentioned, the only way to serve these are stacked high with a generous drizzle of syrup. Coffee, orange juice and the morning paper are all optional, but certainly recommended!


Makes approximately 12 flapjacks (depending on size)

150g flour
5ml baking powder
pinch of salt
2 tbsp caster sugar
1 egg (I use extra-large free-range eggs)
125ml milk
50ml butter, melted
100g ricotta
fresh blueberries (to add to the frying flapjacks and extra to serve)
syrup, to serve

  1. Sift together the flour, baking powder, salt and sugar.
  2. Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
  3. Make a well in the centre of the dry ingredients and pour in the wet.
  4. Gently mix in the wet ingredients until you have a smooth batter.
  5. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
  6. Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
  7. Serve with syrup (I prefer Maple) and fresh blueberries.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 20 comments
  • plasterer bristol

    This sounds really delicious and something new to try. Thank you for sharing this.


  • Laurie Blum

    Perfect breakfast, brunch or lunch!!

  • Natalie

    Just made these and they were outstanding! They actually make only 7-8 4 inch
    Flapjacks not 12 as indicated. Delicious!!

    • Alida Ryder

      Glad you like them Natalie. I actually don’t make my pancakes quite that big normally, although, maybe I should! 😉

  • Amy {Elegant Impressions}

    What beautiful pancakes! I’d love to feature this recipe in the October issue of my magazine, Elegant Impressions. Email me if you’re interested!

  • Regina

    making these right now, I mean they’re cooking in my skillet!

  • Reply

    Jou nuwe site lyk beautiful, Alida! En hierdie flapjacks (ek noem dit ook so!) lyk AMAZING! Ek is seker die ricotta maak dit veerlig.

    Ek gaan volgende week ‘n resep probeer met karringmelk, sal bietjie kyk hoe dit uitkom!

    • Ally_R

      Dankie Ilse! Ek waardeur dit. Ja die flapjacks is amazing. Ek het ‘n resep van my ouma wat sy dit ook met karringmelk gemaak het, te heerlik!

  • Kim

    These look so so delicious! As an American living in SA, I soooo miss American pancakes slathered with butter and maple syrup. sigh.

  • Mel and Jess

    This is something i am going to try …. thank you I agree with Micheal you can just … nearly grab one.

  • Michael Olivier

    What stunning pics – you can almost reach out to grab one. Or two! Mxx

  • Sam

    Oh my word those look incredible 🙂

    • Ally_R

      Thanks Samlet! They were absolutely delicious!

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