Ricotta Pancakes with Raspberry Sauce

Light & Fluffy Ricotta Pancakes with Raspberry Sauce

5 from 1 review

Here is a fun switch from the classic pancake, these light and fluffy pancakes are made with ricotta cheese and topped with a sweet raspberry sauce.


Units Scale
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons sugar
  • pinch of salt
  • 2 cups sour milk* (or buttermilk)
  • 2 large eggs
  • 3/4 cup ricotta cheese
  • 1 teaspoon pure vanilla extract
  • Raspberry Sauce (get the recipe here)


  1. In a large bowl add flour, baking powder, baking soda, sugar, and salt. Mix well.
  2. In another large bowl add milk, eggs, ricotta cheese, and vanilla extract. Mix well until incorporated and smooth.
  3. Add wet ingredients to dry ingredients and gently mix just until combined. Let sit for 5 minutes while you heat up your pan.
  4. Heat a large non-stick pan or skillet on medium heat. Oil or butter pan.
  5. Drop batter approx. ¼ cup size and spread the batter out a little with your spoon. Cook for approx. 2-3 minutes until bubbles form and the bottom is golden brown, flip pancake over. Do not flatten the pancake with your spatula!
  6. Keep pancakes warm in the oven until all the pancakes are ready.


* Sour milk – is slightly acidic milk. To make sour milk add 1 tablespoon of lemon juice to 1 cup (250 mL) of milk. Mix and let sit for 5 minutes until lumps start to form.


Keywords: Pancakes, Ricotta Pancakes, Breakfast, Raspberry Sauce, Brunch

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