Fluffy Ricotta Pancakes With Homemade Strawberry Syrup | Growing Up Herbal | Wanna know what our favorite pancake and homemade syrup recipes are? Get them in today's post, and pin it to your Pinterest boards for safe keeping!

Unlike the majority of our weekly breakfasts, we go all out for Saturday morning breakfast here in the Visser home.

Sunday through Friday, breakfasts tend to be quick and simple as we’re either running out the door to go somewhere or trying to get our day off to a good start here at home.

Speaking of good starts. I’m fully aware of the importance of breakfast, and it’s something I want to prioritize in our home. Unfortunately, I’m lazy, and if I had my lazy breakfast way, I’d let the kids feed themselves crap box cereal from the store. But seeing how I’ve decided that I needed to get over my laziness and be a good mother to my children, I choose to get up off my backside and make my kids a healthy breakfast… even on busy mornings.

Saturday’s Are The Exception

Saturday morning breakfast, however, is another story. Most Saturday’s are laid-back. We sleep in, we’re not in a hurry to get somewhere, and we eat breakfast at a later time. We also make bigger breakfasts and spend more time cooking too.

Weekday breakfasts often consist of scrambled eggs, stovetop or baked oatmeal, granola cereal or parfaits, and sometimes muffins, but Saturday breakfasts can be anything from bacon, eggs, and toast, to homemade cinnamon rolls, to loaded veggie omelets, to pancakes, waffles, or crepes, to homemade biscuits and gravy with country ham, etc. Most of these things take a little more prep and cooking time in the kitchen which is why they’re saved for Saturdays.

The Boy’s Breakfast Of Choice

This past Saturday, the boys were begging me to make them pancakes because it’s been a while since we had some. I had tried to make some gluten-free pancakes a couple of weeks ago, but they turned out a disgusting disaster. So, this Saturday, we resorted back to our favorite pancakes… fluffy ricotta pancakes, only this time, I wanted to make them extra special.

We were snowed in up on the mountain with our first big snow of the season, and I was in the mood to make these pancakes even healthier than they already were.

A Twist On Traditional Pancake Syrup

Fluffy Ricotta Pancakes With Homemade Strawberry Syrup | Growing Up Herbal | Wanna know what our favorite pancake and homemade syrup recipes are? Get them in today's post, and pin it to your Pinterest boards for safe keeping!

Now, normally, we top our pancakes with pure maple syrup (and sometimes elderberry syrup), but good quality maple syrup can be a bit pricey in our area. It also contributes to a bit more sugar intake than my kids typically get in one meal. But, we’re talking about pancakes here. You can’t eat pancakes without syrup! So, I decided to try to cut costs and sugar intake by using a different kind of syrup on our pancakes.

My friend and fellow blogger, Renea from Raising Generation Nourished, just released a cookbook (you can find it here) called Nourished Beginnings Baby Food, but don’t let the name fool you. Sure, her cookbook has real food recipes for babies who are ready for food, but many of those recipes can be used for family meals as well. This is where the homemade strawberry syrup we used on our pancakes came from, and oh, was it delicious! It was a huge hit with everyone, and I knew I just had to share it with you, mama.

Fluffy Ricotta Pancakes with Homemade Strawberry Syrup

These pancakes are the lightest, fluffiest pancakes I’ve ever eaten, especially if you whip your egg whites just right. Top them off with some delicious strawberry syrup (and even some homemade whipped cream), and you’ve got a Saturday morning breakfast the whole family is excited to eat!

Fluffy Ricotta Pancakes With Homemade Strawberry Syrup | Growing Up Herbal | Wanna know what our favorite pancake and homemade syrup recipes are? Get them in today's post, and pin it to your Pinterest boards for safe keeping!

Fluffy Ricotta Pancakes with Homemade Strawberry Syrup

INGREDIENTS:

Pancakes

  • 1 1/2 cups flour (all-purpose, white whole wheat, einkorn)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup whole milk (or buttermilk)
  • 2 large eggs (yolks and whites separated)
  • 2 tablespoons honey (or sugar of your choice)
  • 1/2 cup ricotta cheese

Syrup
Adapted from Nourished Beginnings Baby Food

  • 2 cups frozen organic strawberries
  • 4 tablespoons maple syrup

DIRECTIONS:

Pancakes

  1. Combine flour, baking soda, and salt in a small bowl.
  2. Beat milk, egg yolks, honey, and ricotta cheese by hand in a separate bowl.
  3. Using an electric mixer, beat egg whites until soft peaks form.
  4. Add dry ingredients to wet ingredients and mix until incorporated. Gently fold in egg whites until just combined.
  5. Coat a ceramic griddle or skillet with butter; heat over medium heat. Spoon batter into pan, 1/4 cup of batter for each pancake. Cook until lightly browned.

Syrup

  1. Place berries in a stainless steel saucepan and heat over medium-high heat until berries soften and juice is released. Simmer for 5-10 minutes, stirring often.
  2. Turn heat off. Add maple syrup and mix well.
  3. Mash with a potato masher if you prefer berry chunks or blend well with an immersion blender for a smooth sauce. Note: Sauce will thicken as it cools.

So here’s to a healthy happy Saturday morning breakfast with family. I hope your kids enjoy this recipe as much as mine do!

Be sure to repin this recipe on Pinterest!