Ruby Red Cherry Ricotta Pancakes: A Sweet Start to Your Day!

Transform your breakfast into a vibrant celebration with these Ruby Red Cherry Ricotta Pancakes! Light, fluffy, and bursting with the sweet-tart flavor of fresh cherries, they’re elevated by creamy ricotta for an unbelievably tender texture. It’s a gourmet twist on a classic, perfect for a special brunch or a delightful everyday treat.

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Ingredients of Ruby Red Cherry Ricotta Pancakes:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup ricotta cheese
• ½ cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen (thawed) cherries, pitted and halved
• Butter or oil for cooking

Table of Contents

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Instructions of Ruby Red Cherry Ricotta Pancakes:

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1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate medium bowl, whisk the ricotta cheese, milk, egg, and vanilla extract until smooth

1. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spoon until just combined. A few lumps are okay—do not overmix! Gently fold in the pitted and halved cherries.
2. Heat a lightly buttered or oiled non-stick griddle or skillet over medium-low heat. Pour ¼ cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. Serve immediately.
3. Notes:
4. Avoid overmixing the batter for truly light and fluffy pancakes. The ricotta adds moisture, so cook on medium-low to ensure they cook through without burning.
5. Helpful Tips:
6. For best results, use fresh ricotta.
7. Don’t press down on pancakes while cooking—let them rise!
8. Serve with maple syrup, a dollop of fresh ricotta, or extra cherries.
9. Substitutions and Variations:
10. Fruits: Swap cherries for blueberries or raspberries.
11. Gluten-Free: Use a 1:1 gluten-free flour blend.
12. Flavor Boost: Add a pinch of almond extract to the batter for a complementary taste.

See our Sparkling Ice Cherry Limeade for more sweet treats, or explore Healthy Lunches You Can Prep Ahead!

1. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spoon until just combined. A few lumps are okay—do not overmix! Gently fold in the pitted and halved cherries.
2. Heat a lightly buttered or oiled non-stick griddle or skillet over medium-low heat. Pour ¼ cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. Serve immediately.

Notes:

Avoid overmixing the batter for truly light and fluffy pancakes. The ricotta adds moisture, so cook on medium-low to ensure they cook through without burning.

Helpful Tips of Ruby Red Cherry Ricotta Pancakes:

• For best results, use fresh ricotta.
• Don’t press down on pancakes while cooking—let them rise!
• Serve with maple syrup, a dollop of fresh ricotta, or extra cherries.

Substitutions and Variations of Ruby Red Cherry Ricotta Pancakes:

• Fruits: Swap cherries for blueberries or raspberries.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Flavor Boost: Add a pinch of almond extract to the batter for a complementary taste.

See our Sparkling Ice Cherry Limeade for more sweet treats, or explore Healthy Lunches You Can Prep Ahead!

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