If you’re looking to elevate your brunch game or simply treat yourself to a pillow-soft breakfast, Cherry Ricotta Pancakes are here to steal the spotlight. These dreamy pancakes strike the perfect balance between rich ricotta and juicy cherries, with each bite delivering a meltingly tender crumb and bursts of fruit. Whether you drizzle them with a rosy cherry syrup or pile them generously high, cherry ricotta pancakes are the kind of dish you’ll crave on lazy weekends and celebratory mornings alike.

Cherry Ricotta Pancakes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, you’re mere moments away from creating a restaurant-worthy breakfast. Each element in this list—no matter how humble—plays a starring role in making these Cherry Ricotta Pancakes exceptionally lush, fluffy, and full of flavor.

All-purpose flour: The backbone of our pancakes, delivering structure for that signature thick-yet-pillowy stack.
Sugar: Just a touch, to lift the natural sweetness of both cherries and ricotta.
Baking powder: The magic that helps these pancakes puff and stay wonderful light.
Salt: A tiny pinch, crucial for highlighting every sweet and creamy flavor.
Milk: Adds moisture and helps bind everything for a tender texture.
Egg: Essential for lift and giving the pancakes their classic structure.
Ricotta cheese: The secret star! It keeps the pancakes moist and adds a subtle creamy tang.
Vanilla: Just enough to perfume the batter and amplify those warm, inviting aromas.
Cherries (fresh or frozen): Bursts of juicy fruitiness with every bite—choose what’s in season or on hand.
Maple syrup or cherry jam: Warmed and poured over the top for an extra layer of flavor and glossy finish.

How to Make Cherry Ricotta Pancakes

Step 1: Mix Dry Ingredients

Start by whisking together the flour, sugar, baking powder, and salt in a big bowl. This quick step ensures that each pancake will have a soft, uniform crumb. Mixing your dry ingredients first means the baking powder is well-distributed, so every bite is perfectly fluffy.

Step 2: Whisk Wet Ingredients

In a separate bowl, blend your milk, egg, ricotta cheese, and vanilla until smooth and creamy. It might look a little lumpy thanks to the ricotta—that’s exactly what you want! The cheese melts into the batter, keeping it airy while adding rich flavor throughout your Cherry Ricotta Pancakes.

Step 3: Combine and Fold

Gently fold the wet mixture into your dry ingredients, stopping as soon as everything is just combined. Pro tip: Be careful not to overmix; a few streaks of flour are totally fine and lead to lighter pancakes. This is where the magic happens for those extra-tender Cherry Ricotta Pancakes!

Step 4: Cook the Pancakes

Heat a nonstick skillet over medium and add a bit of butter. Scoop the batter in 1/4-cup rounds, spacing them out so they don’t touch. Let each pancake cook for about 2 to 3 minutes per side. You’ll know it’s time to flip when bubbles form around the edges and the centers look set—this is your cue for those perfect golden outsides and fluffy middles.

Step 5: Make the Cherry Topping

While your pancakes are cooking, pop the cherries and maple syrup or cherry jam into a small saucepan. Gently warm them on low until the cherries are juicy and the sauce is syrupy and fragrant. This quick topping is what takes your Cherry Ricotta Pancakes from amazing to unforgettable!

Step 6: Plate and Serve

Stack your finished pancakes on a white ceramic plate, pour the warm cherry topping over the whole stack, and get ready for the applause. The aroma alone will bring everyone running to the table.

How to Serve Cherry Ricotta Pancakes

Garnishes

Try a sprinkle of powdered sugar, some finely grated lemon zest, or a spoonful of extra ricotta for pure elegance. Fresh mint leaves or slivered almonds add both color and a surprising crunch, taking your Cherry Ricotta Pancakes to brunch-worthy new heights.

Side Dishes

Balance these luscious pancakes with a side of crisp bacon, breakfast sausage, or some softly scrambled eggs. If you prefer lighter sides, offer a bowl of vanilla Greek yogurt or a platter of fresh berries—a beautiful, fresh counterpoint to the sweet, creamy pancakes.

Creative Ways to Present

Stack them high and drizzle with warm cherry syrup for a classic look, or arrange pancakes as a fan with the cherries cascading to one side for a more modern plate. Mini pancake towers garnished with a dollop of whipped cream make a playful, party-ready treat. However you style them, Cherry Ricotta Pancakes are a feast for both palate and eyes.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Cherry Ricotta Pancakes, simply let them cool completely, then layer with parchment or wax paper and seal in an airtight container. They’ll stay fresh in the fridge for up to 2 days, perfect for impromptu late-night snacks or next-day brunches.

Freezing

For longer storage, freeze the cooled pancakes in a single layer on a baking sheet until solid, then transfer to a zip-top bag. They’ll keep beautifully for up to 2 months, ready to bring back a taste of brunch at a moment’s notice.

Reheating

Reheat pancakes in a toaster or the oven at 300°F until warmed through. For a just-cooked texture, avoid the microwave—it can make them rubbery. Meanwhile, gently heat the cherry syrup on the stovetop, and your Cherry Ricotta Pancakes will taste straight-from-the-skillet good.

FAQs

Can I use canned cherries for the topping?

Absolutely! Canned cherries work wonderfully—just drain them first and use them as you would fresh or frozen in the syrup step. It’s a great shortcut when cherries aren’t in season.

How can I make these Cherry Ricotta Pancakes gluten-free?

Swap the all-purpose flour for a gluten-free blend—choose one with xanthan gum for the fluffiest results. The rest of the ingredients stay the same, so you’ll still get a light, tender pancake with all the flavor.

Can I prepare the batter ahead of time?

You can mix the dry and wet ingredients separately and combine them just before cooking. For best results, avoid letting the mixed batter sit too long—this prevents the pancakes from becoming dense.

What’s the best way to pit fresh cherries?

If you don’t have a cherry pitter, simply use a sturdy straw or chopstick to push the pits out. It’s a little messy, but totally worth it for the freshest flavor in your Cherry Ricotta Pancakes.

Is it possible to double the recipe?

Yes, you can easily double (or even triple) the ingredients to feed a crowd. Just cook the pancakes in batches and keep them warm in a low oven until ready to serve, then assemble your showstopping stack with plenty of cherry syrup.

Final Thoughts

I can’t recommend these Cherry Ricotta Pancakes enough—the combination of airy, creamy pancakes and the sweet-tart cherry topping is pure breakfast bliss. Whether you’re treating guests, family, or just yourself, give this recipe a whirl and let these beautiful pancakes brighten your table and your day.