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

Start your morning with a burst of bold, fruity flavor and irresistible texture—these Ruby Red Cherry Ricotta Pancakes are a breakfast worth savoring. Light, fluffy, and perfectly golden, each bite is packed with the sweet-tart juiciness of ruby red cherries and the rich creaminess of ricotta cheese. The combination creates a decadent, melt-in-your-mouth texture that takes traditional pancakes to a whole new level.

Whether you’re planning a festive weekend brunch or just want to elevate your weekday breakfast routine, these cherry ricotta pancakes deliver gourmet flavor with easy-to-find ingredients. The ruby red cherries not only provide a pop of color and antioxidants but also pair beautifully with the subtle tang of the ricotta. It’s a refined yet approachable dish that feels indulgent but fits right into a balanced morning. These Ruby Red Cherry Ricotta Pancakes are perfect for showcasing seasonal cherries or using up a fresh summer haul—quick to whip up and sure to impress.

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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 Content

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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If you’re looking for a high-protein snack that’s both sweet and satisfying, these protein banana chocolate muffins are a must-try.