1-Step 1: Prepare the Wet Ingredients Start by grabbing a large mixing bowl. Add your ricotta cheese, eggs, caster sugar, milk, vanilla extract, and vinegar (or lemon juice). Now here’s the important part: whisk vigorously. You want to break up the ricotta until there are no large clumps remaining. This usually takes about 30-45 seconds of enthusiastic whisking. The mixture won’t be completely smooth, and that’s okay, but you shouldn’t see any big chunks of ricotta floating around.

2-Step 2: Add the Dry Ingredients Scatter the flour, baking powder, baking soda, and salt over the wet ingredients. Now, whisk gently until just combined. The batter will be thicker than regular pancake batter, and that’s exactly what you want. Don’t overmix! A few small lumps are perfectly fine. Overmixing develops gluten, which leads to tough, rubbery pancakes instead of tender, fluffy ones. The batter should be thick enough to hold its shape when scooped but still spreadable. If it seems too thick, add a tablespoon of milk. Too thin? Add a tablespoon of flour. The ricotta makes this batter denser than your average pancake batter, so trust the process.

3-Step 3: Heat the Pan Place a non-stick pan over medium heat and let it warm up for about 2 minutes. Lightly brush the surface with melted butter, then use a paper towel to wipe off the excess. This might seem counterintuitive, but too much butter causes uneven browning and those dreaded splotchy spots on your pancakes. You want just the thinnest film of fat on the pan.

4-Step 4: Cook the Pancakes Use an ice cream scoop or measuring cup to pour 1/4 cup of batter per pancake onto the pan. The batter will be thick, so you might need to gently coax it to spread evenly with the back of your scoop. Keep them thick, though, that’s part of what makes these fluffy ricotta pancakes so wonderful. Cook the first side for about 1.5 minutes until golden brown. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set. Flip carefully and cook the other side for another 1.5 minutes. If the pancakes are browning too fast, lower the heat slightly. You want a gentle golden color, not dark brown.

5-Step 5: Keep Warm and Repeat Stack cooked pancakes on a plate as you work. If you’re cooking in one pan and want to serve them all at once, keep them warm in a low oven (about 200°F) on a wire rack. This prevents the bottom pancakes from getting soggy from steam.

6-Step 6: Prepare the Macerated Strawberries While your pancakes are cooking (or earlier, since they need time), toss the halved or quartered strawberries with 1 tablespoon of caster sugar. Let them sit for at least 20 minutes before serving. The sugar draws out the strawberries’ natural juices, creating a sweet, fruity syrup. This process also softens the berries and intensifies their flavor. It’s particularly helpful if you’re working with under-ripe strawberries.

7-Step 7: Serve Stack those beautiful golden pancakes on plates, top generously with the macerated strawberries and their syrup, add a pat of softened butter, and drizzle with plenty of maple syrup. This best ricotta pancakes recipe deserves a proper breakfast spread, so don’t hold back on the toppings!