A Brunch Worthy Breakfast That Feels Fancy but Is Totally Easy

You know those mornings when you want to treat yourself (or someone you love) to something extra special but without the mess and fuss? That’s where these Cherry Ricotta Pancakes come in.

They’re not your average pancake. Thanks to the ricotta, they’re creamy and slightly tangy, almost like mini cheesecake clouds. And when you fold in fresh or frozen cherries? Magic. A little tart, a little sweet, and totally irresistible.

Serve them with maple syrup, a dollop of whipped cream, or even a cherry compote if you’re feeling extra. These pancakes are perfect for weekend brunch, holidays, or whenever you want to elevate your breakfast game effortlessly.

Fluffy Cherry Ricotta Pancakes

Why You’ll Love These Cherry Ricotta Pancakes

Fluffy yet rich: Ricotta adds protein and moisture, making them pillowy and satisfying.
Perfectly sweet: Cherries add little bursts of tart fruit in every bite.
Super simple: Just mix, cook, and enjoy. No mixer required.

Ingredients You’ll Need

Here’s what you’ll need for these dreamy pancakes:

¾ cup ricotta cheese (full fat or part skim)
2 large eggs
¾ cup milk (any kind works!)
1 tsp vanilla extract
1 tsp lemon zest (optional but brightens the flavor)
1 cup all-purpose flour
1 tbsp sugar
1½ tsp baking powder
Pinch of salt
¾ cup fresh or frozen cherries, chopped (and pitted)

Tip: If using frozen cherries, thaw and pat dry first so your batter doesn’t get too wet.

Ingredients for cherry ricotta pancakes on a marble surface

How to Make Cherry Ricotta Pancakes

Mix the wet ingredients:
In a large bowl, whisk together ricotta, eggs, milk, vanilla, and lemon zest until smooth.
Add dry ingredients:
Stir in flour, sugar, baking powder, and salt until just combined. Don’t overmix a few lumps are totally fine.
Fold in the cherries:
Gently stir in the chopped cherries. Be careful not to over stir or your batter may turn pink.
Cook the pancakes:
Heat a nonstick skillet or griddle over medium low heat. Lightly grease with butter or spray. Pour ¼ cup of batter per pancake. Cook 2–3 minutes per side or until golden and cooked through.
Serve warm:
Top with syrup, yogurt, whipped cream, or extra cherries!

Tips for Pancake Success

Let the batter rest 5–10 minutes before cooking it makes them extra fluffy.
Use a cookie scoop or measuring cup for even sized pancakes.
Don’t press them down with the spatula let them puff naturally.

Cherry ricotta pancakes topped with cream and fresh cherries

Topping Ideas & Variations

For a decadent touch: Add mini chocolate chips to the batter.
For brunch vibes: Top with mascarpone, crushed pistachios, or lemon glaze.
To keep it light: Serve with Greek yogurt and honey.

How to Store & Reheat

Fridge: Store in an airtight container up to 3 days.
Freezer: Freeze between parchment sheets and store in a zip bag for up to 2 months.
Reheat: Warm in toaster or microwave until heated through.

Nutrition Facts (Per Serving – 2 pancakes)
Calories	260 kcal
Carbohydrates	32 g
Dietary Fiber	2 g
Sugars	12 g
Protein	10 g
Total Fat	9 g
Saturated Fat	4 g
Cholesterol	55 mg
Sodium	310 mg
Potassium	220 mg
Calcium	110 mg
Iron	1.4 mg

Recipe FAQs

Can I use frozen cherries in this recipe?

Yes! Just make sure they’re pitted and thawed. Pat them dry before adding to the batter to avoid excess moisture.

Can I make this recipe gluten-free?

Absolutely. Just use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.

Can I freeze cherry ricotta pancakes?

Yes! Let them cool, place parchment between layers, and store in an airtight bag or container for up to 2 months. Reheat in toaster or microwave.