Blueberry Ricotta Pancakes
When it comes to breakfast, brunch, or BFD (breakfast for dinner), there's nothing better than fluffy flapjacks. And these aren't your typical box mix silver dollar pancakes — Chef Delucie makes his restaurant-style stack with ricotta, which transforms the pancakes from airy and plain to rich and creamy. Tart, juicy blueberries balance out the rich batter, and a drizzle of thyme-infused maple syrup adds a layer of complexity to the dish. After one bite, you just might find yourself cancelling brunch plans to stay in with a stack of these pancakes — don't say we didn't warn you!
Nutritional facts
Protein
17g
Carbs
90g
Calories
650kcal
Fat
25g
Ingredients
Vanilla Extract, All Purpose Flour, Butter, Buttermilk, Baking Powder, Egg, Sugar, Kosher Salt, Ricotta Cheese, Thyme, Blueberries, Canola Oil, Maple Syrup
Contains milk, eggs, cereals containing gluten, wheat.
Reviews
4.5
Based on 2122 reviews
Too expensive for what it is. I’d not include the breakfasts. I wouldn’t pay for add- on dinners. Too expensive.
Sandy · 07/14/25
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About John DeLucie DeLucie
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.
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