These Big Batch Cardamom Ricotta Pancakes with Strawberry Chia Jam are ideal for feeding a big family or for serving at brunch. These are the fluffiest pancakes you’ll ever make, and the cardamom gives them an elevated flavor you never knew you needed!
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It’s strawberry season and I’m not even sorry.
I know I already shared the most beautiful strawberry recipe earlier this week, but if you’re anything like me when you go strawberry picking you go strawberry picking. And by that I mean you buy more strawberries than you could possibly know what to do with. Except now we do!
I’m not going to lie, this recipe makes a lot of pancakes. I have a big family, and maybe you do to. Or maybe you like making pancakes once and having them waiting for you in the freezer so you can feel a little fancy on a Tuesday morning, popping one in the microwave before running the kids off to school.
Or maybe you like having people over for brunch but you don’t know what to serve. Big Batch Cardamom Ricotta Pancakes to the rescue!
Not only are these ricotta pancakes for a crowd, the strawberry chia jam makes a huge portion as well. Freshly picked strawberries are highly recommended here.
If your berries are hard and a little yellow it may yield different results and need fewer chia seeds. If chia weirds you out or costs too much, please feel free to leave off the jam or use store bought! I just love how healthy and simple this homemade version is.
Ricotta pancake ingredients
- Ricotta cheese (I prefer whole milk ricotta)
- Milk
- Eggs
- Flour
- Baking powder
- Cardamom
- Salt
- Butter
- Maple syrup
How to make ricotta pancakes
- Heat a griddle or skillet to 325ºF.
- In a medium bowl, whisk together ricotta, milk, and egg yolks.
- In a large bowl whisk together flour, baking powder, cardamom, and salt.
- Add the wet ingredients to the dry, stirring until everything is just moistened.
- In another medium bowl, whisk the egg whites until frothy. Using a wooden spoon or rubber spatula, carefully fold the egg whites into the batter.
- Lightly butter the hot skillet and ladle batter into small circles. Allow to bake 1-2 minutes per side or until lightly browned. Remove from the skillet and repeat as necessary. Top pancakes with strawberry chia jam and/or pure maple syrup if desired.
How to make strawberry chia jam
This topping is super easy to make, and I’ve included the full instructions in the recipe card below. Be sure to read my post about strawberry chia jam for all my best tips.
Top tips
Use whole milk ricotta
While this is not entirely necessary, using whole milk ricotta will give you the richest taste and texture for your pancakes. You’ll also want to make sure your ricotta is fresh, or consider making your own ricotta!
How to separate eggs
- Crack the egg on a flat surface, then press your thumbs against the crack to separate the two halves, being careful to open the egg in a way that it doesn’t all come out at once.
- Hold the egg over a small bowl and tip the yolk back and forth between the two halves, allowing the egg white to fall into the bowl.
- Once the yolk and white are completely separated, transfer the yolk to a second bowl.
Don’t over mix
Over mixing pancake batter can result in dense, dry pancakes. When mixing the wet and dry ingredients together, stir just until the dry ingredients are moistened, even if there are still lumps.
To fold in the egg whites, use a rubber scraper or wooden spoon to gently dig down to the bottom of the bowl and fold it up and over to the top of the mixture. Repeat this, turning the bowl as needed, until the egg whites are incorporated.
How to store
Store leftover ricotta pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer safe, air tight container for up to 3 months. To reheat, pop them in the microwave for a few seconds or place them in the toaster until warm.
Ways to customize cardamom ricotta pancakes
- Use leftover jam in pb&j’s, spread on toast, or swirl it into your yogurt
- Spread pancakes with nut butter, top with a dollop of jam, and top with another pancakes for a peanut butter jammy pancake sandwich
- Go really over the top and put whipped cream on top of the pancakes before topping with jam
- Halve both recipes for a normal sized batch
- If serving for a party place cooked pancakes on a baking sheet and keep warm in a 200ºF oven
FAQ
Cardamom is a spice that is related to ginger and turmeric. It is mild in flavor, and works well in baked goods, giving them a warm flavor kind of like nutmeg. You can find ground cardamom in the spice aisle of the grocery store.
Technically you could probably substitute cottage cheese for the ricotta in this recipe, but I wouldn’t really recommend it. Cottage cheese is made up of curds, whereas ricotta cheese is smoother. If you do give this a try let me know in the comments how it turns out.
Pancakes are ready to flip when the cooking side is golden brown. You’ll know its time to check when the top of the pancake has bubbles that are starting to burst and the edges look a little dry.
More breakfast recipes
- Banana Walnut Pancakes
- Pumpkin Waffles
- Healthy Peanut Butter Breakfast Bars
- Vanilla Almond Vegan Baked Oatmeal
- Perfect Pistachio Rose Muffins
- Apple Spice Muffins
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vegan Chocolate Zucchini Muffins
- Chocolate Chip Muffins
- Carrot Muffins
- Vegan Pumpkin Muffins
- Double Chocolate Banana Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Big Batch Cardamom Ricotta Pancakes with Strawberry Chia Jam
Ingredients
Cardamom Ricotta Pancakes
- 2 ¼ cups ricotta cheese, (I prefer whole milk ricotta)
- 1 cup milk
- 4 eggs, separated
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cardamom
- ¼ teaspoon coarse kosher salt
- butter, for the skillet
- maple syrup, optional
Strawberry Chia Jam
- 4 cups strawberries, stems and leaves removed, halved
- 2 tablespoons fresh squeezed lemon juice
- 3 tablespoons pure maple syrup
- ¼ cup chia seeds
Instructions
To make the pancakes
- Heat a griddle or skillet to 325ºF.
- In a medium bowl, whisk together ricotta, milk, and egg yolks.
- In a large bowl whisk together flour, baking powder cardamom, and salt.
- Add the wet ingredients to the dry, stirring until everything is just moistened.
- In another medium bowl, whisk the egg whites until frothy. Using a wooden spoon or rubber spatula, carefully fold the egg whites into the batter.
- Lightly butter the hot skillet and ladle batter into small circles. Allow to bake 1-2 minutes per side or until lightly browned. Remove from the skillet and repeat as necessary. Top pancakes with strawberry chia jam and/or pure maple syrup if desired.
To make the jam
- Place the strawberries in a medium pot over medium heat and allow to cook down, stirring occasionally, for 5-10 minutes. The strawberries should release a lot of liquid and become soft.
- Remove from the heat and stir in the lemon juice and maple syrup. Add the chia seeds and stir until thoroughly incorporated.
- Allow the mixture to rest for 5 minutes. It should thicken up and look like jam. Serve immediately or transfer to a jar and store in the refrigerator until ready to use.
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