If you have a soft spot for breakfast treats that feel like a warm hug from the inside out, you absolutely must try this Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe. These pancakes are wonderfully light and airy, thanks to the ricotta cheese, which adds a delicate creaminess that transforms your usual stack into something extraordinary. Paired with sweet, juicy strawberries and poured-over maple syrup, this recipe is a celebration of simple ingredients working together to create the perfect weekend morning indulgence. It’s comfort food elevated with freshness and just the right amount of sweetness, guaranteed to brighten anyone’s day.
Ingredients You’ll Need
This recipe relies on straightforward, everyday ingredients that each play a star role in building the pancakes’ irresistible flavor and texture. From the creaminess of ricotta to the fresh burst of strawberries, every element counts toward achieving the perfect bite.
- Ricotta cheese (3/4 cup, full fat): Provides moistness and a tender crumb, making the pancakes extra fluffy.
- Eggs (3 large): Bind the ingredients and add richness to the batter.
- Caster sugar (3 tbsp): Sweetens just enough without overpowering.
- Milk (3/4 cup, full fat or low fat): Balances density for the ideal batter consistency.
- Vanilla extract (1/2 tsp): Adds a gentle warmth and aroma.
- White vinegar (1 tsp): Reacts with baking soda to give extra lift and fluffiness.
- Plain/all-purpose flour (1 1/3 cups): The structural base of the pancakes.
- Baking powder (2 tsp): The main leavening agent for fluffiness.
- Baking soda (1/4 tsp): Works with vinegar for lift, or use extra baking powder.
- Pinch of salt: Enhances all the flavors.
- Butter (1 tbsp, melted): Adds richness and helps prevent sticking when cooking.
- Strawberries (8 oz / 250g, halved or quartered): Fresh fruit that lends sweetness and a pop of color.
- Extra caster sugar (1 tbsp): For macerating the strawberries and intensifying their natural juices.
- Maple syrup: The ultimate finishing touch that ties everything together.
How to Make Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe
Step 1: Whisk Wet Ingredients
Start by combining the ricotta cheese, eggs, caster sugar, milk, vanilla extract, and white vinegar in a bowl. Whisk these ingredients together vigorously until the mixture is smooth with only small ricotta curds remaining. This mixture forms the creamy base that will keep your pancakes moist and light.
Step 2: Add Dry Ingredients
Scatter the flour, baking powder, baking soda, and salt evenly over the wet ingredients. Then whisk everything just until the batter comes together. Remember, the batter will be thicker than your average pancake batter but don’t over-mix – a few lumps are perfectly fine and help keep it tender.
Step 3: Prepare the Pan
Heat a non-stick pan over medium heat until hot. Brush a thin layer of melted butter across the surface to ensure your pancakes cook evenly and develop that gorgeous golden exterior. If you’re using two pans, this step helps you cook more pancakes quickly without sacrificing quality.
Step 4: Pour the Batter
Using about 1/4 cup of batter for each pancake, pour it into the pan. The batter should spread into a nice round shape but might need a gentle nudge with your spoon or spatula. An ice cream scoop works beautifully here for perfect, even portions.
Step 5: Cook the Pancakes
Let the pancakes cook for about 1 1/2 minutes on the first side until golden brown. If the pan gets too hot and the pancakes brown too quickly, turn the heat down a bit. Flip carefully and cook the second side for another 1 1/2 minutes or until golden. Remove the cooked pancakes to a plate and stack them to retain warmth.
Step 6: Cook the Remaining Batter
Continue cooking the rest of the pancakes in the same manner. You might need to lightly butter your pan every two or three pancakes to keep things non-stick and flavorful. Lower the heat as you go to avoid burning and aim for about 9 to 10 pancakes total.
Step 7: Macerate Strawberries and Serve
While the pancakes cook, toss your prepared strawberries with the additional caster sugar to macerate them—this draws out their natural juices and creates a sweet, syrupy glaze perfect for topping your pancakes. Serve the warm pancakes piled high with these luscious strawberries and a generous drizzle of maple syrup. Softened butter on top never hurts either!
How to Serve Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe
Garnishes
A few extra ideas to dress up your pancakes include a dusting of powdered sugar or a sprinkle of toasted nuts for crunch. Fresh mint leaves add a bright touch and elevate the presentation. The macerated strawberries themselves are a naturally gorgeous and tasty garnish that adds vibrant red hues and sweetness.
Side Dishes
Consider pairing your pancake stack with crispy bacon or sausage for a savory contrast. A light side of Greek yogurt or a handful of fresh berries on the plate also complements the creaminess of the ricotta pancakes beautifully. Orange juice or a fresh cup of coffee round out the perfect breakfast experience.
Creative Ways to Present
Try layering the pancakes with the macerated strawberries and dollops of whipped cream between each pancake for an indulgent brunch centerpiece. Alternatively, stack the pancakes and drizzle maple syrup artistically in a spiral or zigzag to create a visually stunning dish that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pancakes left over, stack them with sheets of parchment paper between each pancake to prevent sticking and store them in an airtight container in the refrigerator. They will keep well for up to 2 days without losing their soft texture.
Freezing
Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe pancakes freeze beautifully. Lay them out in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag, separated by parchment paper. Frozen pancakes can last up to 2 months, ready whenever you want a quick breakfast treat.
Reheating
To reheat, pop them in a preheated oven at about 175°C (350°F) for 5-10 minutes, or heat gently in a skillet over medium-low heat until warmed through. Avoid microwaving to keep the texture from becoming rubbery. Serve reheated pancakes topped with fresh strawberries and syrup for maximum enjoyment.
FAQs
Can I use low-fat ricotta for this recipe?
Yes, you can substitute full-fat ricotta with low-fat ricotta, though the pancakes might be slightly less creamy and rich. Full-fat ricotta gives the fluffiest, moistest texture and best flavor.
What if I don’t have white vinegar?
Any clear vinegar like apple cider vinegar or even lemon juice works as a mild acid to react with the baking soda for nice rise and lift. Just keep it to the amount specified—1 teaspoon.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges that look set; the bottom should be golden brown. Flip carefully to cook the other side evenly for perfect pancakes every time.
Can I prepare the batter the night before?
It’s best to make the batter fresh on the morning you plan to cook, as the baking powder and soda lose potency over time. Preparing strawberries the night before is a great idea though to save time!
Are these pancakes gluten-free?
This recipe uses regular all-purpose flour and is not gluten-free as written. You could experiment with a gluten-free flour blend, but results may vary.
Final Thoughts
There’s something truly joyful about making and sharing this Fluffy Ricotta Pancakes with Strawberries and Maple Syrup Recipe. The way these pancakes rise and yield a tender, moist bite is downright magical, especially when matched with bright, sweet strawberries and golden maple syrup. You’re not just making breakfast—you’re creating moments of pure happiness that your family and friends will cherish. So go ahead, gather your ingredients, and treat yourself to this unforgettable pancake experience soon!
