Blueberry Ricotta Flapjacks

Serving Size: 12

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.

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!


  • 1.25 cup flour
  • fresh blueberries (to add to the frying flapjacks and extra to serve)
  • 0.5 cup ricotta cheese
  • 0.5 cup milk
  • 3.5 Tbsp butter, melted
  • 1 egg (I use extra-large free-range eggs)
  • 2 Tbsp caster sugar
  • pinch of salt
  • 1 tsp baking powder
  • 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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