Go Back

Strawberry Ricotta Fennel Pancakes

Soni Sinha
These fennel pancakes are made soft and fluffy with ricotta and are stuffed with sweet strawberry preserves.
Course Breakfast


  • 1 cup ricotta cheese
  • 1 tsp fennel seeds
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 3/4 cup milk
  • 2 large eggs separated
  • 1/2 teaspoon vanilla extract
  • Bonne Maman Strawberry preserves
  • Butter


  • Whisk flour, fennel seeds, baking powder, sugar, and salt in a small bowl.
  • Combine ricotta, milk, egg yolks, and vanilla in a separate mixing bowl.
  • Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
  • Beat the egg whites with a handheld electric mixer until stiff.
  • Stir a tbsp of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
  • Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/4-cup measure to pour batter onto the hot griddle.
  • Spoon a tbsp of the strawberry preserve in the center and pour a small amount of batter just to cover it.
  • Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
  • Serve them immediately with powdered sugar, maple syrup and some fresh strawberries.