Description
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.
Ingredients
Scale
- 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
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the ricotta cheese, milk, egg, and vanilla extract until smooth.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15
- Category: BREAKFAST
- Method: FRYING
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 18g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg