Description
These Cherry Ricotta Pancakes are light, tender, and bursting with juicy cherry flavor. Ricotta adds richness and moisture without heaviness, while fresh or frozen cherries provide tart-sweet pops in every bite. A perfect weekend brunch or special breakfast treat!
Ingredients
Scale
- ¾ cup ricotta cheese
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pitted cherries, halved (fresh or frozen)
- Butter or oil, for cooking
- Optional: powdered sugar, maple syrup, or extra cherries for serving
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together ricotta, eggs, milk, and vanilla until smooth.
- Add Dry Ingredients: In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Gradually stir into the wet mixture until just combined.
- Fold In Cherries: Gently fold in the cherry halves, being careful not to overmix.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter per pancake and cook until bubbles form and edges are set, about 2–3 minutes per side. Flip and cook the other side until golden.
- Serve: Stack pancakes and serve with powdered sugar, syrup, or fresh cherries on top!
Notes
For extra fluffy pancakes, separate the eggs and whip the whites before folding them in. Frozen cherries work great — just thaw and drain well. These also pair beautifully with lemon zest or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 8g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg
Keywords: cherry ricotta pancakes, fluffy pancakes, brunch idea, ricotta breakfast, cherry pancakes