Ricotta Pancakes with Fresh Berries

Make breakfast special with these creamy, dreamy ricotta pancakes. Packed with protein, these cloud-like pancakes are infused with flavor, airy with whipped egg whites, and topped with fresh macerated berries. Simple ingredients but restaurant-quality results. Who needs a brunch reservation with you can make these at home!

Yield: 12-15 pancakes

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup whole-milk ricotta cheese
3/4 cup The Farmer’s Cow whole milk
3 The Farmer’s Cow large eggs, separated
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp unsalted butter for cooking

For the Berry Topping

2 cups mixed fresh berries (strawberries, blueberries, raspberries)
1tbsp sugar
Powdered sugar for dusting
Maple syrup (if desired)

Instructions

Place 1 cup of mixed berries in a flat-bottomed dish (if using strawberries, hull and slice them first) and mash thoroughly with a potato masher or fork. Add 1 tbsp granulated sugar, mix well, and let stand for 10 minutes to macerate. Stir in the remaining berries and set aside.
In a large bowl, whisk together the flour, 1 tbsp sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the ricotta, milk, egg yolks, vanilla extract, lemon zest, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter will be somewhat lumpy.
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This is key for fluffy pancakes!
Gently fold the beaten egg whites into the batter using a rubber spatula. Don't overmix—you want to keep the air bubbles intact.
Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter to coat the surface. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
Transfer cooked pancakes to a plate in a warm oven (around 200°F) while you cook the remaining batter.
Serve pancakes and top with fresh berries, drizzle with maple syrup if desired, and dust with powdered sugar.

Tips:

For extra light pancakes, let the batter rest for 5-10 minutes before cooking.
Be careful not to use too much batter for each pancake. The bigger they are, the interior may not set properly and the harder they are to flip.
These pancakes freeze well! Layer cooled pancakes between pieces of parchment paper, place in a freezer bag, and freeze for up to a month. Reheat in a toaster or microwave.

Date Posted: March 26, 2025