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Blueberry ricotta hotcakes

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Make a cafe-style breakfast at home with our blueberry ricotta hotcakes recipe. Served with maple syrup and fresh berries, it’s so simple but delicious. It’ll be a big hit with the family.

  • Makes12
  • Cook time25 minutes
  • Prep time10 minutes, (+ 30 mins resting time)


  • 1½ cups (225g) self-raising flour
  • 2 tbs caster sugar
  • 1 tsp ground cinnamon
  • 2 Coles Brand Australian Free Range Eggs
  • 1 cup (250ml) buttermilk
  • ¼ cup (60ml) milk
  • 1 cup (240g) fresh ricotta
  • 100g fresh blueberries
  • Melted butter, to grease
  • Fresh berries, to serve
  • Maple syrup, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the flour, sugar and cinnamon in a large bowl. Whisk the eggs, buttermilk and milk in a separate bowl until just combined. Pour into the flour mixture and stir until just combined. Fold in the ricotta and blueberries. Cover with plastic wrap and set aside for 30 mins to rest.
  2. Step 2

    Heat a large non-stick frying pan over medium heat. Lightly brush with melted butter. Drop two ¼ cups (60ml) of the batter into the pan to form two 10cm discs. Cook for 2 mins or until bubbles have risen to the surface and hotcakes are golden underneath. Turn with a spatula and cook for a further 1-2 mins or until just cooked. Transfer to a plate and cover with foil. Repeat, in 5 more batches, with remaining batter to make 12 hotcakes.
  3. Step 3

    Place hotcakes on serving plates. Top with berries and drizzle with maple syrup.