Quick Ricotta and Strawberry Pancakes: The Healthy, Balanced Breakfast Recipe for the Whole Family
Even if the weather is still moody, spring has officially begun and I was delighted to spot the first strawberries at the fruit and vegetable stands! Here’s an unusual idea to enjoy these juicy, fragrant fruits by turning them into soft and delicious pancakes! Inspired by my previous orange and yogurt pancakes, and given their success, I decided to create a version with ricotta and strawberries! A choice always in line with my idea of a healthy, balanced but very quick breakfast for those in a hurry, and perfect to start the day with a smile for the whole family!
The Secret of the Recipe
The use of ricotta in the batter was the winning move because it replaces part of the oil, making the pancakes incredibly soft and tasty, and adds a protein boost that keeps you full for longer without weighing you down.
Why choose them for the family?
The natural sweetness of the strawberries means you don’t need to add sugar to the batter. We loved them plain, but if you prefer sweeter flavors you can always top them with powdered sugar or agave syrup! Thanks to the proteins in the ricotta and the fiber from the less refined flour, you can get to lunchtime without energy crashes and avoid those unpleasant, harmful cravings. With this quick blender method, you’ll see how easy they are to make and I’m sure you’ll feel like making them more often, just like I did! The advantage is that no one in the family will prefer packaged snacks anymore, to the benefit of everyone’s health!
Serve them stacked on the table, with a handful of fresh strawberries and a sprinkle of crushed almonds for a crunchy touch. They will literally disappear! Be inspired!
More ideas for healthy and genuine pancakes, both sweet and savory, that you might like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 1 Minute
- Portions: 10Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1 cup strawberries (fresh (about 5 oz / 140 g))
- 3.5 oz ricotta
- 3/4 cup type 1 flour
- 1 egg
- 1 tbsp sesame oil (or peanut oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp powdered sugar
- 1 tbsp agave syrup
Tools
- 1 Knife
- 1 Blender
- 1 Bowl
- 1 Hand whisk
- 1 Sieve
- 1 Crepe pan
- 1 Lid
- 1 Spatula
- 1 Ice cream scoop
Steps
Start with the strawberries: wash them thoroughly under running water and then remove the stems with a knife.
Now halve them.
Transfer them to a blender together with the well-drained ricotta and the oil.
Add the room-temperature egg and finally the vanilla extract.
Run the blender for a few seconds until you get a smooth, liquid mixture.
In a bowl sift and mix the flour with the baking powder.
Incorporate the liquid batter into the dry ingredients.
Stir with a hand whisk only as much as needed to remove lumps.
Heat a slightly oiled crepe pan or nonstick skillet and blot away excess fat with a paper towel. Pour a small ladle of batter using a small ice cream scoop or a small ladle.
I recommend adding a little batter at a time, lower the heat to the minimum and cover with a lid to trap the steam. Cook for about 40-50 seconds at most.
When you see the first bubbles appear on the surface, flip the pancake and cook the other side for another 30 seconds, still covered with the lid.
Once ready, stack them as you go to keep them warm and serve with a little powdered sugar, a drizzle of agave syrup and a few sliced strawberries.
And voilaà… the quick ricotta and strawberry pancakes are ready to enjoy!
Enjoy from La Cucina di FeFè!
Try them with wild strawberry topping and sliced almonds too—an endless delight!
Storage
👉Want to get ahead for the week’s breakfasts? No problem! These pancakes keep very well while maintaining their incredible softness. You can store the cooked pancakes in the fridge in an airtight container for 2-3 days, separating each pancake with parchment paper. To prevent them from drying out, wait until they are completely cool before closing the container. Reheat them for 20-30 seconds in the microwave or for one minute in a hot nonstick pan (no fat), covered with a lid to restore their fluffiness. You can also make many at once, then, once cooked and cooled, stack them separated with parchment paper and freeze them in the freezer for up to 2 months.
Tips, notes, variations and suggestions
🟣If you love more rustic flavors and a lower glycemic index, replace type 1 flour with whole wheat flour (or a 50/50 mix). Whole wheat flour absorbs more liquids, so if the batter seems too thick, add 1 tablespoon of plant-based or dairy milk. Spelt and oat flours are also suitable.
Extra indulgent touch: Add about 20 g of dark chocolate roughly chopped with a knife: with orange and whole wheat flour it creates an irresistible combination!
🟣If you prefer less rustic flavors, you can safely use all-purpose (00) flour.
🟣For a gluten-free version, use 100 g of very fine rice flour or a gluten-free universal baking mix. Rice flour tends to make baked goods a bit more fragile. Let the batter rest for 10′ before cooking: this will help the liquids hydrate the gluten-free flours well, preventing the pancakes from breaking in the pan.
You can also use 30 g of oat flour (certified gluten-free) and 70 g of rice flour for a texture closer to the original, or combine potato starch or cornstarch (to add elasticity) with rice flour.
FAQ (Questions & Answers)
1. What can I use instead of strawberries?
Blueberries and raspberries are a valid alternative. You can also add them whole into the final batter.
2. Why did my pancakes turn out flat or dense?
You probably overmixed the batter. For tall, “cloud-like” pancakes, mix only as much as necessary: a few small lumps are normal and help with fluffiness.
3. What is the ideal pan?
Use a crepe pan or a skillet with a heavy, nonstick base. If the pan is too thin, the pancakes can burn on the outside while remaining raw inside.
4. When is the exact moment to flip them?
Wait until bubbles form on the surface and the edges look dry. If you flip them too early, they will break.
