Fluffy Raspberry Ricotta Pancakes
Light and fluffy pancakes made with ricotta cheese and fresh raspberries, perfect for a quick and delicious breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180ml) buttermilk
- 1/2 cup (125g) ricotta cheese, whole milk
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon pure vanilla extract
- 1 cup (120g) fresh raspberries
Instructions
- Mix Dry Ingredients (5 minutes): In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients (5 minutes): In a separate medium bowl, whisk the eggs until frothy. Add the ricotta cheese, buttermilk, melted butter, and vanilla extract. Stir gently until smooth but don’t overmix.
- Fold Wet into Dry (3 minutes): Pour the wet mixture into the dry ingredients. Using a spatula, fold everything together carefully until just combined. Gently fold in the fresh raspberries last, taking care not to crush them.
- Preheat and Grease Pan (2 minutes): Heat your non-stick skillet or griddle over medium heat. Brush with a small amount of melted butter or oil to prevent sticking.
- Cook Pancakes (10-15 minutes): Spoon about 1/4 cup (60ml) of batter per pancake onto the skillet, spacing them evenly. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through. Transfer to a warm plate or cooling rack. Repeat with remaining batter, adding more butter as needed.
Notes
Use room temperature eggs and ricotta for best texture. Fold batter gently to keep pancakes fluffy. Cook on medium heat to avoid burning. Keep cooked pancakes warm in a 200°F oven. Avoid pressing pancakes while cooking to maintain fluffiness. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. Frozen raspberries should be thawed and drained before use.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 7
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 3
- Protein: 9
Keywords: pancakes, raspberry, ricotta, breakfast, brunch, fluffy pancakes, easy recipe, quick breakfast