Cherry Ricotta Pancakes
Fluffy, tender pancakes made with creamy ricotta cheese and studded with juicy cherries. These Cherry Ricotta Pancakes are slightly sweet, rich in flavor, and perfect for a cozy breakfast or weekend brunch.
Ingredients
- 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)
Instructions
- 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!
Video
Notes
- 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.