breakfastVegetarian
Fluffy Ricotta Pancakes with Roasted Strawberries
Extra-tall, tangy pancakes topped with jammy roasted strawberries.
35 min4 servings380 cal4.8 (141)
Ricotta folded into the batter makes these pancakes remarkably tender and tall, with a gentle tang that plays against sweet roasted strawberries. This is a slow-weekend recipe worth setting the table for.
Ingredients
4 servings
Pancakes
Roasted strawberries
Method
0 of 4 complete
Roast the fruit
Toss strawberries with maple syrup and roast at 400F for 15 minutes until jammy.
Make the batter
Whisk ricotta, yolks, milk, and sugar. Fold in flour and baking powder. Beat the whites to soft peaks and fold in gently.
Cook
Cook scoops of batter on a buttered griddle over medium-low until bubbles form and the edges set, then flip.
Serve
Stack pancakes and spoon the roasted strawberries and their syrup over the top.
Cook's notes
- Folding in whipped egg whites is what makes these tall; do it gently.
- Keep the heat medium-low so the centers cook through.
Make it your own
- — Swap strawberries for roasted peaches or blueberries.
- — Add lemon zest to the batter.
Common questions
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From our community
Mei W.2025-02-09
The roasted strawberries make these.
