Here’s a recipe that is perfect for a weekend breakfast treat: Strawberry Ricotta Whole Wheat Pancakes
These are the fluffiest, most delicious pancakes I’ve made in a long time! My family absolutely loves it when I surprise them with a fun breakfast on the weekend. And they were beyond excited when I made these! They’re made with ricotta cheese and whole wheat flour… which makes them full of protein and a little bit healthy too. And they’re topped with an easy-to-whip-up strawberry syrup and fresh strawberries. No maple syrup needed at all.
This recipe comes from a brand new book from first time author and blogger Karly Campbell: Stack Happy- 70 Flipping Delicious Flapjack Recipe for Breakfast, Dinner and Dessert. She’s a very talented recipe developer- sharing family-friendly, creative recipes on her blog- Buns in My Oven. So it’s just natural that she transitioned that wicked talent to writing a cookbook. The recipes for pancakes in this book are both sweet and savory. Everything looks fantastic!! Here are a few recipes I’ve been eyeing: Blueberry Granola Crunch Pancakes, Caramel Apple Pancakes, Maple-Glazed Bacon Pancakes, French Toast Pancakes, Cinnamon Raisin Bread Pancakes, Oven-Fried Chicken and Pancakes, BLT Potato Pancakes, Cheesecake Pancakes and Birthday Cake Pancakes. I make pancakes for my family just about every Sunday, so this book is a great gift for my family!
The strawberry syrup for these pancakes is an absolute bonus. All it involves is strawberries + sugar + water on the stove to boil, then pureed in the blender, then back to the stove for a short time. Butter and vanilla are swirled in at the end to create the perfect strawberry syrup. You can make it ahead if you’d like, but it only took me about 10 minutes to make it.
These pancakes were a major hit at my house. All-around delicious and -as my family likes to say- “restaurant quality.” We loved that they were thick and substantial because that made them super filling. The strawberry syrup was sooooo good. We do have some syrup left over in our fridge, so I guess I’ll just have to make them again sometime very soon!
Strawberry Ricotta Whole Wheat Pancakes
Prep Time:5 minutes
Cook Time:10 minutes
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup part-skim ricotta cheese
- 1 large egg, beaten
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries, for serving
- 2 cups halved strawberries
- 3/4 cup granulated white sugar
- 2/3 cup water
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- Prepare the syrup: Add the strawberries, sugar and water to a small saucepan and turn the heat to medium-low. Bring to a boil, stirring occasionally. Remove mixture to a blender or use an immersion blender and blend until smooth. Return to the saucepan over low heat and cook for 10 more minutes, stirring occasionally. Remove from heat and stir in the butter and vanilla. Store (covered) in the refrigerator for up to 2 weeks. You'll likely have some left over from this recipe to enjoy with more pancakes later.
- Prepare the pancakes: Heat a large skillet or griddle over medium heat. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine. In a small bowl, mix together the buttermilk, ricotta, egg, oil and vanilla. Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Spray your cooking surface with nonstick cooking spray and place 1/4 cup of the pancake batter in the pan. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes. Serve warm with chopped strawberries and strawberry syrup!