Strawberry Ricotta Pancakes
These strawberry ricotta pancakes are light, fluffy, and studded with fresh strawberries. Slightly crispy edges give way to a pillowy soft middle that’s impossible to resist!
We’re obviously fans of all kinds of pancakes here at Pancake Recipes, but ricotta pancakes are definitely a treat. Consider them the cheesecake of the pancake world—they’re moist and creamy, but still manage to be light and fluffy at the same time.
While ricotta pancakes are often paired with lemon zest or served with a squeeze of lemon juice (a la these Lemon Ricotta Pancakes), they’re great with just about any fruit—especially fresh strawberries! We also love blueberries with ricotta – try that combo in blueberry lemon ricotta pancakes or blueberry ricotta waffles.
About this strawberry ricotta pancake recipe
When you order strawberry pancakes at a restaurant, you often get a plate of buttermilk pancakes with strawberries on top. They’re good, but we want strawberries in every bite, which is why for this strawberry ricotta pancake recipe, we’ve added diced berries right into the pancake batter.
Of course, you can still garnish your strawberry ricotta pancakes with fresh berries on top, or strawberry sauce, jam, macerated berries—whatever! Whipped cream, a drizzle of honey, or good old-fashioned maple syrup also work with ricotta pancakes. They’re also amazing with our healthy mixed berry jam.
It’s also worth noting that ricotta pancakes are pretty much the original protein pancake recipe—between the eggs and ricotta, they pack a lot more protein than your average pancake! If you’re looking for a stick-to-your-ribs kind of breakfast recipe, these strawberry ricotta pancakes are perfect.
What you need
Naturally, the ingredient list for ricotta pancakes is a little bit different from your traditional pancake breakfast recipe. The addition of ricotta means the standard ingredient proportions for pancakes don’t apply here!
- Flour – Use a standard all-purpose flour, or a cup-for-cup all-purpose flour substitute to make these gluten-free.
- Baking powder – Baking powder is a must for fluffy pancakes!
- Sugar – Like many pancakes, ricotta pancakes are light on sugar; the sweetness comes from the berries and toppings.
- Milk – Whole milk is best, but you can use any variety you have on hand.
- Butter – Oil can be used instead, if you prefer.
- Vanilla extract – You can switch things up and use almond extract if you like.
- Ricotta cheese – Use whole milk ricotta, reduced-fat or fat-free will change the end result of this recipe.
- Strawberries – Make sure to choose fresh strawberries for this recipe!
- Oil or butter – Whatever you prefer to use for cooking pancakes.
How to make strawberry ricotta pancakes
Combine the dry ingredients. Whisk the flour, baking powder, and sugar in a large bowl.
Finish the pancake batter. Add the eggs, milk, vanilla, and butter to the dry ingredients. Stir with a spatula to incorporate everything, then fold in the ricotta, followed by the strawberries.
Prepare. Heat a griddle or large pan over medium-high heat and coat it with the butter or oil.
Make the pancakes. Pour 1/4 cup of batter onto the preheated pan or griddle. Cook for about 2 minutes, or until small bubbles form on the top of the pancake. Flip and cook for another minute on the opposite side. Repeat with the rest of the batter.
Simple toppings like maple syrup or fresh berries are perfect for strawberry ricotta pancakes, but if you have the time, try one of these topping recipes:
Ricotta is made from whey and has a finer, almost grainy, texture, while cottage cheese has larger curds, making it lumpier.
You can use cottage cheese in place of ricotta in this recipe by pulsing it in your food processor until it’s smooth.
Unopened ricotta will last until the use by date on the package, but once it’s opened, ricotta should be used within 2 weeks.
Yes! If you make lasagna or stuffed shells and have some ricotta left over, you can pop it in the freezer and have it on hand when you have a hankering for ricotta pancakes. It will last up to 2 months.
Ricotta pancakes are similar to a traditional buttermilk pancake, but a bit richer, with a center that’s more custard-y than cake-y. Despite being made with cheese, these are not savory pancakes! They have just a touch of sweetness on their own, which is played up by adding mix-ins and toppings.
How to make these strawberry ricotta pancakes your own
- Add fresh orange or lemon zest to the pancake batter for a hint of citrus flavor.
- Substitute the strawberries for raspberries or diced peaches.
- Top them with a generous sprinkle of powdered sugar, then squeeze lemon juice over the sugar as an alternative to syrup, butter, or whipped cream.
Make Ahead Ideas
You can whip up the ricotta pancake batter the night before to have it ready-to-go in the morning when it’s time to make pancakes!
If you have leftover pancakes, place them in an airtight container or freezer bag and refrigerate them for up to 5 days, or freeze them for up to 3 months.
To keep the pancakes from sticking together when frozen, layer them between sheets of parchment paper, or freeze them on a parchment-lined baking sheet, then once they’re frozen through, transfer them to a freezer bag.
You can reheat strawberry ricotta pancakes in a 350ºF oven for 5 to 10 minutes; place them on a sheet pan and cover the pan with foil to keep them from drying out. Ricotta pancakes can also be reheated in the microwave.
If you’re reheating pancakes from frozen, the same methods can be used—simply adjust the cooking time accordingly!
More berry pancake recipes
Get the Recipe: Strawberry Ricotta Pancakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 3 eggs
- ¾ cup milk
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese (full-fat)
- ½ cup diced strawberries
- Oil or butter for cooking
- In a large bowl whisk together the flour, baking powder, and sugar.
- Add the eggs, milk, vanilla extract, and butter and with the help of a spatula incorporate. Stir in the ricotta cheese.
- Fold the diced strawberries into the batter, being careful to not overmix.
- Heat a griddle or pan over medium high heat and coat with butter or oil. Pour ¼ cup batter onto the hot griddle and cook for 2 minutes or until small bubbles form on top. Flip and cook for 1 more minute or until done. Repeat the process with the rest of the batter.
- You can use oil instead of melted butter for the batter.
- Top with fresh fruits, whipped cream and honey or maple syrup.
- Place leftover pancakes in an airtight container or freezer bag and refrigerate them for up to 5 days, or freeze them for up to 3 months. To keep the pancakes from sticking together when frozen, layer them between sheets of parchment paper, or freeze them on a parchment-lined baking sheet, then once they’re frozen through, transfer them to a freezer bag.
- You can reheat strawberry ricotta pancakes in a 350ºF oven for 5 to 10 minutes; place them on a sheet pan and cover the pan with foil to keep them from drying out. Ricotta pancakes can also be reheated in the microwave. If you’re reheating pancakes from frozen, the same methods can be used—simply adjust the cooking time accordingly!