Strawberry Ricotta Pancakes

Recipe courtesy of Wisconsin Milk Marketing Board.
June 01, 2016


In large bowl, combine fl our, sugar, baking powder and salt; mix well. Place eggs and ricotta in medium bowl; beat. Add milk and vanilla extract; mix to combine. Pour wet mixture into dry mixture and whisk until combined. Gently fold in diced strawberries.

Heat stove-top griddle over medium high or electric griddle to 375ºF. Melt 1 tablespoon butter to coat grill surface. Pour ¼-cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2 to 3 minutes. Flip pancakes and cook until golden, an additional 1 to 2 minutes. Add additional butter to griddle as necessary. To serve, top pancakes with sliced strawberries and syrup.


  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup (8 ounces) Wisconsin ricotta cheese
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup fresh strawberries, hulled and diced
  • 3 tablespoons butter, divided
  • Syrup and sliced strawberries for serving
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