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.
Notes
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!