Ricotta Pancakes Recipe with Simmered Raspberries | PBS Food

Ricotta Pancakes with Simmered Raspberries

Ricotta Pancakes with Simmered Raspberries recipe

The ricotta adds a tenderness and softness to these pancakes. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)



  • 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.
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