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–+ servings
A stack of fluffy pancakes topped with fresh strawberries, whipped cream, and syrup, perfect for family favorite breakfast ideas.

Ricotta Pancakes with Macerated Strawberries

Enjoy these fluffy ricotta pancakes, a delightful twist on a breakfast classic. They are perfect for a family gathering, offering a tender texture and a hint of sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Macerating Strawberries 20 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup ricotta cheese full fat
  • 3 large eggs 55g/2oz each
  • 3 tbsp caster sugar superfine sugar
  • 3/4 cup milk full fat best but low fat fine
  • 1/2 tsp vanilla extract
  • 1 tsp white vinegar or other clear or clear-ish vinegar
Dry Ingredients
  • 1 1/3 cups plain/all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda or 3/4 tsp extra baking powder
  • Pinch salt
For Cooking
  • 1 tbsp butter melted
  • 8 oz strawberries halved or quartered
  • 1 tbsp caster sugar superfine sugar
For Serving
  • Maple syrup for dousing

Equipment

  • Bowl
  • Whisk
  • Non-stick pan
  • Ice cream scoop
  • Small bowl

Method
 

  1. Whisk wet ingredients in a bowl vigorously to combine. You should have small ricotta curd bits, but no large clumps.
  2. Scatter the dry ingredients over the wet ingredients and whisk until just combined. The batter will be slightly thicker than standard pancake batter.
  3. Heat a non-stick pan over medium heat. Lightly brush the pan with melted butter or melt a small amount and wipe off the excess with paper towels.
  4. Pour 1/4 cup of batter into the hot pan. It should spread into a round shape, or you can gently coax it. An ice cream scoop works well for portioning.
  5. Cook the first side for 1 1/2 minutes, or until golden brown. Adjust heat if browning too quickly. Flip and cook the other side for another 1 1/2 minutes until golden. Remove from pan.
  6. Continue cooking the remaining batter. You may need to lightly butter the pan every 2-3 pancakes. Lower the heat as the pan gets hotter. You should get 9 to 10 pancakes in total. Stack cooked pancakes to keep them warm.
  7. For macerated strawberries: Toss the strawberries and 1 tbsp of sugar in a small bowl. Let sit for 20 minutes to soften slightly. Serve the pancakes with the macerated strawberries and maple syrup.

Notes

Note 1: Full-fat ricotta cheese provides the best texture and flavor. Note 2: White vinegar is recommended for its neutral flavor. Note 3: If you don't have baking soda, use an additional 3/4 tsp of baking powder. Note 4: Melted butter adds flavor and helps prevent sticking. Note 5: An ice cream scoop ensures consistent pancake size.

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