Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe

If you’re looking for a breakfast that feels indulgent but is surprisingly easy to whip up, I’ve got just the thing. These Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe are my absolute go-to when I want that perfect balance of light, airy texture and creamy richness. Trust me, once you try these, you’ll want to make them every weekend!

Ingredients & Why They Work

This combination of ingredients creates pancakes that are light but still satisfyingly creamy. Ricotta cheese is the star, lending moisture without making the batter heavy. The vinegar works with the baking powder and baking soda to give an extra lift, and a touch of vanilla adds warmth. Here’s what you’ll need and why each ingredient matters:

• Ricotta Cheese: Full-fat ricotta keeps the pancakes tender and moist with a slight tang that’s just right.
• Eggs: Provide structure and richness; fresh eggs make a noticeable difference.
• Caster Sugar: Sweetens gently without graininess, helping brown the pancakes perfectly.
• Milk: Full-fat milk improves flavor and texture, but low-fat does fine in a pinch.
• Vanilla Extract: Adds a cozy flavor depth that makes the batter sing.
• White Vinegar: Acid that reacts with baking agents to give an extra fluffy rise.
• Plain (All-purpose) Flour: The base; use fresh flour for best results.
• Baking Powder & Baking Soda: Both help with leavening to get that cloudlike fluffiness.
• Salt: Enhances all the flavors without making the pancakes salty.
• Butter (melted): For cooking, it adds a lovely golden crust and slight nuttiness.
• Strawberries: Macerated with a little sugar, they add juiciness and vibrant color.
• Maple Syrup: The classic sweet drizzle that ties everything together perfectly.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how versatile these pancakes are – you can stick to the classic strawberries and maple syrup or mix it up based on what you have (or crave!). Don’t be afraid to experiment with different fruits, nuts, or even spices to make the recipe your own.

• Variation: I often add a handful of blueberries right into the batter for a juicy pop; it’s one of my kids’ favorites!
• Dairy-Free Substitution: You can swap ricotta for a plant-based alternative or blended tofu if you want to keep them dairy-free, but expect a slightly different texture.
• Gluten-Free: Using a gluten-free flour blend works well here but be mindful the texture may shift a bit.
• Extra Fluff: For an extra light touch, try separating the eggs and folding in whipped egg whites last minute.

Step-by-Step: How I Make Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe

Step 1: Whisk the Wet Ingredients Until Smooth

Start by combining the ricotta, eggs, sugar, milk, vanilla, and vinegar in a large bowl. Whisk vigorously until smooth—but don’t worry if you see little bits of ricotta; those add nice texture. Avoid overmixing to keep you’re batter light and not gluey.

Step 2: Fold in the Dry Ingredients Gently

Sprinkle the flour, baking powder, baking soda, and salt evenly over the wet mix. Use a whisk or spatula to gently combine until just incorporated. The batter should be thicker than usual but still pourable. Resist the urge to overmix here—that’s a classic pancake mistake that can lead to toughness.

Step 3: Heat and Butter Your Pan

Preheat your non-stick pan or griddle over medium heat. When warm, brush it very lightly with melted butter. I like to melt a little, brush, and then wipe off the excess with paper towel to avoid greasy pancakes. If you have two pans, heat both to speed things up—you’ll love how efficient breakfast becomes!

Step 4: Cook the Pancakes to Golden Perfection

Scoop about 1/4 cup of batter per pancake onto the pan, gently coaxing it into a round shape if needed. Cook each side for about 1½ minutes or until golden brown. Adjust heat as you go—pan getting too hot? Dial it down so pancakes cook evenly without burning. Continue cooking all pancakes (you should get 9-10), stacking them on a plate as you go to keep warm.

Step 5: Macerate Strawberries While You Cook

While pancakes are on the griddle, toss strawberries with a tablespoon of caster sugar in a small bowl. Let them sit for at least 20 minutes; they’ll release their juices and become wonderfully sweet and juicy—it’s the perfect topping.

Step 6: Serve with Butter and Maple Syrup

Stack your pancakes high, spread a little softened butter on top, spoon over the macerated strawberries, and drizzle generously with maple syrup. This combo makes every bite truly special.

How to Serve Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe

Garnishes

I always top these ricotta pancakes with the macerated strawberries because they add juicy sweetness and a pop of color. A pat of softened butter is a must for me—the way it slowly melts on warm pancakes is pure heaven. Sometimes I sprinkle a few mint leaves for freshness or a dusting of powdered sugar if I want it to feel extra special.

Side Dishes

I love serving these pancakes with crispy bacon or sausage for a sweet & savory combo. A simple side of Greek yogurt mixed with a little honey is also great if you want to keep things light and fresh. For a brunch crowd, freshly brewed coffee or freshly squeezed orange juice never disappoint.

Creative Ways to Present

For brunch parties, I’ve layered the trays with stacks of pancakes interspersed with dollops of whipped cream and fresh berries for a beautiful display. Rolling the pancakes with cream cheese and strawberries inside makes for an elegant twist that guests love. Plus, mini toppings bowls let everyone customize their own stack—it’s fun and delicious.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, stack and store them in an airtight container in the fridge for up to 2 days. I find placing parchment paper between each pancake helps keep them from sticking together. This way, you can enjoy these fluffy beauties again without losing texture.

Freezing

These pancakes freeze wonderfully. After cooling completely, separate them with parchment paper and freeze in a zip-top bag for up to a month. When you want a quick breakfast fix, just reheat straight from the freezer—no thawing needed!

Reheating

I reheat frozen or refrigerated pancakes in a toaster or skillet over low heat to bring back that fresh-off-the-griddle texture. Avoid microwaving if you want to keep that slight crispness on the outside that makes every bite delightful.

FAQs

Final Thoughts

Making these Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe always makes me feel like I’m treating myself to something truly special without the fuss. The ricotta gives them a moistness I haven’t found in any other pancake, and the macerated strawberries bring just the right touch of natural sweetness. I hope you love these pancakes as much as I do—they’re perfect for weekend mornings when you have time to savor every bite, or when you want to impress guests with minimal effort. Grab your ingredients, and let’s get cooking!

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