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Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe

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4.6 from 51 reviews

These fluffy ricotta pancakes are soft, airy, and rich with creamy ricotta cheese. Perfect for a weekend breakfast or brunch, they combine tangy ricotta and a hint of vanilla with lightly sweetened macerated strawberries and warm maple syrup for an irresistible treat.

Ingredients

Units Scale

Wet ingredients

  • 3/4 cup ricotta cheese, full fat
  • 3 large eggs (55g each)
  • 3 tbsp caster sugar (superfine sugar)
  • 3/4 cup milk (full fat preferred, low fat acceptable)
  • 1/2 tsp vanilla extract
  • 1 tsp white vinegar (or clear 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 of salt

Serving/cooking

  • 1 tbsp (15g) butter, melted
  • 8 oz (250g) strawberries, halved or quartered
  • 1 tbsp caster/superfine sugar
  • Maple syrup, for dousing

Instructions

  1. Whisk wet ingredients: Place ricotta cheese, eggs, caster sugar, milk, vanilla extract, and vinegar in a bowl and whisk vigorously to combine. Aim for small ricotta curd bits but avoid large clumps.
  2. Add dry ingredients: Scatter the flour, baking powder, baking soda, and salt evenly over the wet mixture then whisk gently until just combined. The batter should be slightly thicker than typical pancake batter.
  3. Prepare pan: Heat a non-stick pan over medium heat until hot. Lightly brush with melted butter or melt butter and wipe off excess with paper towels to just lightly grease the surface.
  4. Cook pancakes: Pour 1/4 cup batter into the pan, spreading gently into a round shape using a scoop or spoon. Cook for 1 1/2 minutes until the bottom is golden brown, then flip and cook the other side for 1 1/2 minutes until golden and cooked through. Remove to a plate.
  5. Continue cooking: Repeat cooking with remaining batter to make 9 to 10 pancakes total. Brush the pan lightly with butter every 2 to 3 pancakes if needed. Lower heat gradually to prevent burning. Keep finished pancakes stacked or warm them in a low oven at 50C/125F.
  6. Macerate strawberries (optional): Toss strawberries with caster sugar in a small bowl and let them sit for 20 minutes to soften and release juices. This can be done in advance or even overnight in the fridge.
  7. Serve: Serve the warm ricotta pancakes topped with macerated strawberries, softened butter, and plenty of maple syrup for a delicious breakfast or brunch.

Notes

  • Use full-fat ricotta for the best flavor and texture; low-fat works but yields less richness.
  • White or any clear vinegar works well for tenderizing the batter without altering the taste.
  • If baking soda is unavailable, use extra baking powder but baking soda gives better rise and fluffiness.
  • Butter helps prevent sticking and adds flavor; wiping excess off ensures pancakes aren’t greasy.
  • An ice cream scoop or 1/4 cup measuring cup helps portion uniform pancakes for even cooking.
  • Keeping pancakes warm in a low oven ensures all pancakes are ready to serve hot together.
  • Macerated strawberries add natural sweetness and moisture that complement the fluffy pancakes perfectly.

Find it online: https://stoveandlove.com/fluffy-ricotta-pancakes-with-strawberries-and-maple-syrup-recipe/