Ricotta-Strawberry Pancakes

Ricotta-Strawberry Pancakes

Recipe Rating: 3.75068
Serves 4

Flavor rules in these rich, whole wheat pancakes.

  • 3/4 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup ricotta cheese
  • 3 large eggs
  • 3/4 cup milk
  • 1 lemon, Grated zest of
  • 3/4 teaspoon vanilla extract
  • 2 cups diced strawberries, plus more for garnish
  • 2 teaspoons expeller-pressed canola oil
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In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Nutritional Info: 
Per Serving: Serving size: 3 pancakes, 320 calories (110 from fat), 12g total fat, 5g saturated fat, 185mg cholesterol, 430mg sodium, 37g carbohydrates, (5 g dietary fiber, 13g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.