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Strawberry Ricotta Pancakes

Fluffy, creamy pancakes made with ricotta cheese and fresh strawberries, perfect for a gourmet brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup ricotta cheese
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh strawberries diced
Cooking & Toppings
  • butter or oil for cooking
  • maple syrup optional
  • powdered sugar optional

Equipment

  • non-stick skillet
  • Whisk
  • Mixing bowl

Method
 

  1. Whisk ricotta, eggs, milk, sugar, and vanilla until smooth.
  2. Mix flour, baking powder, and salt in a separate bowl.
  3. Combine wet and dry ingredients gently, then fold in strawberries.
  4. Heat a skillet over medium heat and grease lightly.
  5. Cook pancakes for 2–3 minutes per side until golden.
  6. Serve warm with desired toppings.

Notes

Do not overmix the batter to maintain fluffy texture. Fresh strawberries are recommended for best results.