Description

Cherry ricotta pancakes are a delightful twist on a classic breakfast favorite, combining fluffy pancakes with the creamy richness of ricotta and the burst of fresh cherries. Perfect for lazy weekends or special brunch gatherings, these pancakes are sure to impress both family and friends. Serve them warm with maple syrup or fresh fruit for an unforgettable meal that feels like a warm hug on a chilly morning.

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup ricotta cheese (fresh)
2 large eggs
1/2 cup milk (whole or almond)
1 cup fresh cherries (pitted and chopped)
Maple syrup (for serving)

Instructions

Prepare your ingredients by gathering everything on your counter.
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, mix ricotta cheese, eggs, and milk until smooth.
Gently fold in chopped cherries into the ricotta mixture.
Gradually combine the dry ingredients with the wet mixture until just combined.
Heat a griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake; cook until bubbles form (about 2-3 minutes), then flip.
Serve warm with maple syrup or powdered sugar.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 211
Sugar: 5g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 49mg

Keywords: You can substitute cherries with blueberries or strawberries. Add a splash of vanilla extract for extra flavor. Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a toaster or skillet.