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Fluffy Ricotta Pancakes with Berries, Yogurt & Honey

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Delicate, golden-brown ricotta pancakes dusted with powdered sugar, served with a vibrant mix of raspberries and strawberries, creamy Greek yogurt, toasted seeds, and a drizzle of honey. A nourishing, elegant breakfast or brunch.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Butter or oil for cooking
  • 1/2 cup raspberries
  • 1/2 cup strawberries, sliced
  • 1/2 cup Greek yogurt
  • 2 teaspoons honey
  • 1 tablespoon mixed seeds (pumpkin, sunflower, pine nuts)
  • Powdered sugar, for dusting

Instructions

  1. In a bowl, whisk together ricotta, eggs, vanilla, and sugar until smooth.
  2. In another bowl, mix flour, baking powder, and salt. Fold dry ingredients into the ricotta mixture until just combined.
  3. Heat a nonstick pan over medium heat and add a small amount of butter or oil.
  4. Scoop batter (about 2 tablespoons per pancake) into the pan and cook 2–3 minutes per side until golden and set.
  5. Arrange pancakes on a plate. Add a dollop of Greek yogurt on the side.
  6. Top with raspberries, strawberries, and sprinkle with mixed seeds.
  7. Drizzle with honey and finish with a dusting of powdered sugar. Serve warm.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Substitute whole wheat flour for extra fiber.
  • Try blueberries or blackberries as a variation in toppings.

Nutrition

Keywords: ricotta pancakes, fluffy pancakes, brunch recipe, berry pancakes, yogurt and honey breakfast

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