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Ricotta makes pancakes impossibly fluffy and adds protein. Top with berries and these cloud-like stacks become a Sunday breakfast worth waking up early for.
In a large bowl, gently whisk together ricotta cheese, eggs, milk, and vanilla extract until the mixture is smooth and creamy. Do not overmix.
In a separate bowl, sift together all-purpose flour, baking powder, and salt, then fold dry mixture into the ricotta mixture until just combined. Batter should remain slightly lumpy for fluffiness.
Heat a nonstick skillet over medium heat and lightly melt 0.5 tbsp butter; maintain steady medium heat throughout to avoid scorching.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes, then gently flip and cook the other side for another 1–2 minutes. Use patience—overcrowding the pan reduces fluffiness.
Transfer cooked pancakes to a plate. Repeat for remaining batter, adding a little more butter to the pan as needed between batches.
Serve pancakes topped with fresh mixed berries and a drizzle of maple syrup. Enjoy immediately while still warm for best texture.
