My love for lemon ricotta pancakes started one sunny brunch at a tiny café on the Oregon coast. The cook plated stacks that were so light they almost trembled when the fork touched them. One bite revealed a fluffy, moist center dotted with sweet cherries, and I was hooked.
If you crave that same cloud-like texture at home, you’re in the right place. This guide shows you every step, from picking the best ricotta and cherries to folding in whipped egg whites for extra lift. You’ll also learn how to whisk up a bright cherry sauce, keep the pancakes warm for a crowd, and freeze leftovers for busy weekdays.
Ready to master Cherry Ricotta Pancakes that taste bakery-fresh? Scroll down or hit the button above to jump straight to the recipe, then come back for the pro tips that make each bite delicious.
Table of Contents
The “Why” Behind the “Wow”: A Guide to Key Ingredients
- 1 cup milk
- 1 cup ricotta cheese
- 3 egg yolks + 3 egg whites
- ½ teaspoon vanilla extract
- ¼ cup sugar
- Juice and zest of 1 lemon
- 1 cup all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Butter for the griddle
How to Make Cherry and Lemon Ricotta Pancakes
Preparing the Pancake Batter
- Combine dry mix
In a medium bowl whisk flour, sugar, baking powder, baking soda, and a pinch of salt. - Blend wet mix
In a separate bowl whisk milk, ricotta, egg yolks, vanilla, and fresh lemon zest until smooth. - Bring it together
Pour the wet mix into the dry bowl. Stir just until you no longer see dry streaks. Small lumps are fine. - Whip the lift
Beat egg whites to stiff peaks. Gently fold them into the batter in two light passes so you keep the air. - Add cherries
Fold in chopped cherries of your choice, keeping the batter airy.
Making the Cherry Sauce
- Heat
Set a small saucepan over medium heat. Add pitted cherries, a splash of reserved juice or water, sugar, and a squeeze of lemon juice. - Thicken
Stir a quick cornstarch slurry into the pan. Simmer until the sauce looks glossy and coats the back of a spoon. - Optional twist
Stir in a teaspoon of Grand Marnier for an orange hint, then set the sauce aside to keep warm.
Cooking the Pancakes
- Pre-heat griddle
Warm a nonstick skillet or griddle on medium. Lightly coat with oil spray or melt a pat of butter. - Pour
Ladle about a quarter cup of batter for each pancake. - Wait for bubbles
Cook until small bubbles appear on the surface and the edges look set, about two minutes. - Flip once
Turn the pancake and cook one more minute until golden. - Hold warm
Transfer finished pancakes to a baking sheet in a 200°F oven while you cook the rest, then serve topped with warm cherry sauce.
Pro Tips for Pancake Perfection
Keep them hot
Place finished pancakes on a wire rack set inside a baking sheet and slide the tray into a 200 °F oven. Gentle heat keeps edges crisp while you cook the next batch.
Aim for round coins
Grease a metal cookie cutter, set it on the griddle, and pour batter inside. Lift the ring once the shape has set for picture-perfect circles.
Skip the squeeze
Flip each pancake only once. A light touch with the spatula is fine, but pressing hard pushes out steam and flattens the crumb.
Wait to stack
Give pancakes thirty seconds of air on the rack before stacking. This pause stops trapped steam from making centers soggy.
Dress them up
Ladle on warm cherry sauce, sprinkle powdered sugar, or drizzle maple syrup. Fresh berries and a spoonful of whipped cream turn breakfast into brunch glory.
Storage, Freezing, and Reheating
Cool first
Let pancakes rest on a wire rack until they reach room temperature. Warm pancakes trapped in a container form moisture that turns them limp.
Short-term storage
Seal pancakes in an airtight box and keep them in the fridge up to three days.
Freeze for busy mornings
- Line a baking sheet with parchment.
- Arrange pancakes in a single layer and freeze until firm, about one hour.
- Stack frozen pancakes between sheets of parchment in a zip-top freezer bag. Squeeze out as much air as possible. Pancakes stay fresh for two months.
Reheat two easy ways
Oven: Place frozen pancakes on a baking sheet and bake at 350 °F (177 °C) for seven to nine minutes.
Toaster: Pop a single frozen pancake into the toaster on a medium setting until hot.
Skip the microwave unless you are in a rush; it can make the texture rubbery.
More Recipes to Explore
Baked Blueberry French Toast Casserole
Start your morning with this warm and comforting casserole, where golden bread cubes soak in rich vanilla custard and burst with juicy blueberries in every bite. Whether you’re hosting a brunch or prepping for a cozy weekend breakfast, this dish brings effortless elegance to the table—and it can be made the night before!
Lemon Vinaigrette
Add a splash of sunshine to your meals with this vibrant homemade lemon vinaigrette. Made with fresh-squeezed lemon juice, olive oil, and a touch of garlic, this zesty dressing brightens up everything from salads to grilled vegetables.
Strawberry Purée
Velvety, sweet, and naturally vibrant—this strawberry purée is your go-to topping for pancakes, yogurt, cheesecake, or even cocktails. With just a touch of sweetener, it delivers a bold splash of color and summer flavor.
Sourdough French Toast Casserole
Elevate your brunch with this hearty twist on a classic. Thick sourdough slices are soaked in cinnamon custard, baked until golden, and finished with syrup or fresh fruit. Tangy, sweet, and utterly satisfying.
Fluffy Lemon Ricotta Pancakes with Cherry Sauce
Ingredients
- 1 cup milk
- 1 cup ricotta cheese
- 3 egg yolks + 3 egg whites
- ½ teaspoon vanilla extract
- ¼ cup sugar
- Juice and zest of 1 lemon
- 1 cup all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Butter for the griddle
Instructions
- In a large bowl whisk together the milk, ricotta, egg yolks, vanilla, sugar, and lemon juice + zest.
- Add the all-purpose flour, cake flour, and baking powder; stir just until combined.
- Beat the egg whites with the salt to soft peaks, then gently fold them into the batter.
- Heat a buttered griddle or non-stick pan over medium heat.
- Ladle about ⅓ cup batter for each pancake. Cook until bubbles appear on top, then flip and cook 1–2 minutes more.
- Repeat with the remaining batter.
- Serve warm, topped with cherry preserves (or your favorite topping).
Notes
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 12 g |
| – Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| – Fiber | 2 g |
| – Total Sugars | 18 g |
| Protein | 12 g |
| Sodium | 420 mg |
Frequently Asked Questions
Why did my pancake batter curdle?
A few small curds appear because lemon juice reacts with milk proteins. This reaction is harmless and helps create a softer crumb, so keep whisking lightly and proceed with the recipe.
Why are my ricotta pancakes flat or dense?
Overmixing knocks out the air that stiff egg whites supply. Fold whites in gently and stop as soon as no white streaks remain. If whites never reached stiff peaks, they cannot lift the batter, so whip until you can turn the bowl upside down without spills.
Can I use different types of cherries?
Yes. Match the cherry to your goal:
- Maraschino gives bright color and instant topping.
- Canned in syrup offers a ready-made glaze, hot or cold.
- Frozen sweet cherries cook down into a thick sauce any time of year.
- Jarred Morello cherries add rich, tangy depth that pairs well with lemon.
