Ricotta and blueberry soft pancakes

Indulge in a delicious breakfast with our Ricotta and Blueberry Soft Pancakes. Made with creamy ricotta, juicy blueberries, lemon zest, and lightly fried using Filippo Berio Mild & Light Spray Oil, these fluffy pancakes are the perfect way to start your day (or for an anytime treat!). Served with a scoop of vanilla ice cream or mascarpone and drizzled with maple syrup, they’re are a must-try for all foodies. Takes just 30 minutes to make, serves 3-4 people. Yum!

Serves: Makes 12 pancakes Cooking time: 30 minutes



  • 75g caster sugar
  • 180g plain flour
  • 130ml milk
  • 90g ricotta
  • 2 large eggs
  • 1 tsp baking powder
  • Zest of 1 lemon
  • Blueberries
  • Vanilla ice cream or mascarpone
  • Maple syrup
  • Filippo Berio Mild & Light Spray


  1. In a large bowl, whisk up all the ingredients into a smooth batter.
  2. Place the frying pan on a medium heat and spray some of the oil in.
  3. Once up to heat, use the 60ml cup measure to measure out the batter.
  4. Drop the batter onto the frying pan and tease into a circle, about 12-14cm in diameter.
  5. Fry for a couple of minutes until you can see that the battered has browned by lifting an edge up.
  6. Flip over and fry for a minute or so (the second side will need less time).
  7. When you’ve cooked all the pancakes, serve three or four pancakes per person and add a handful of blueberries and a scoop of ice cream.

Cook with:

Mild & Light Olive Oil Spray

100% natural and, unlike other spray oil, with NO added water, alcohol, emulsifiers, antioxidants or aerosol propellant. Ideal for stir-frying, toasting sandwiches or cooking pancakes.

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