Ricotta Pancakes with Simmered Raspberries | Fresh Tastes | PBS Food

Serve Ricotta Pancakes with Simmered Raspberries

Ricotta Pancakes with Simmered Pancakes recipe

Out of all the pancakes that exist in this world (and trust me, there are a lot!), ricotta pancakes are at the top of my list. The ricotta adds a really nice tenderness and softness to pancakes.

Ricotta Pancakes with Simmered Pancakes recipe

They’re definitely not those thick fluffy pancakes. Those are different recipes! But these are special all the same. I love nothing more than to wake up early on a Saturday morning and make breakfast. It’s maybe one of my favorite things to do on a cozy morning. These pancakes fit the bill perfectly. Since we’re not exactly in summer yet, this recipe uses frozen raspberries for the topping. But feel free to skip it. I like simple blueberries or segments of citrus all the same.

Ricotta Pancakes with Simmered Pancakes recipe

Ricotta Pancakes with Simmered Pancakes recipe

Ricotta Pancakes with Simmered Raspberries



  • For the Simmered Raspberries:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Splash of water
  • For the Pancakes:
  • 1 cup all­ purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup ricotta
  • 3/4 cup whole milk
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted and cooled


  1. To make the simmered raspberries: add the raspberries, sugar, vanilla extract, salt and a splash of water to a skillet. Cook until softened, about 5 minutes. Keep under very low heat while you make the pancakes.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. In a medium bowl, whisk together the ricotta, whole milk, egg, vanilla extract and melted butter. In one batch, add the wet ingredients to the dry and mix until just combined.
  4. Place a medium skillet over medium heat and add the butter or oil. When warm, using a 1/4 cup measure, drop mounds of batter onto the skillet. Cook for 1 to 2 minutes until bubbles on the surface form. Flip and cook on the opposite side for an additional minute. Transfer to a preheated oven to keep warm while you work your way through the rest of the batter. Top pancakes with a spoonful of the warm simmered raspberries.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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