Totally serving you breakfast today.
I’ve shared a lot of breakfast and brunch recipes lately, and I promise we’ll take a short break after this one. But for now, the brunch obsession continues.
These pancakes are incredible. Seriously, SO good.
I’m a big fan of ricotta in pancakes. I first fell for it with lemon ricotta pancakes paired with bittersweet chocolate. The trick is to whip the ricotta until it’s ultra-smooth and creamy — it makes the batter so lovely.
Then there’s the coconut. I admit I’m a coconut fanatic, but if it’s not your thing you can leave it out and the pancakes will still be delicious.
The real star for me — besides the fluffy ricotta interior — is the strawberry syrup. It’s deceptively simple: maple syrup and strawberries cooked down until syrupy. It adds a bright, indulgent note and you might find yourself eating it with a spoon.
I made mini pancakes because everything miniature is cuter — and they’re perfect for a brunch spread. A small pancake can be a delightful side or a little breakfast dessert without the commitment of a giant stack. Of course, you can make full-size pancakes if you prefer.
A dusting of powdered sugar makes them feel extra decadent, and flaked coconut and fresh mint add texture and color.
Pancakes are one of those foods that can send me into a happy carb coma. I used to be able to have pancakes and syrup for breakfast and keep going, but now I prefer a few bites or a side portion with eggs. My partner, however, sometimes puts fried eggs on top of pancakes — an interesting combination I’m not entirely sold on yet.
These are one hundred percent my kind of pancake. Coconut whipped cream on top balances the sweetness of the strawberry syrup, and I could happily spend a cozy morning indulging in a whole plate of them.
They’re also really pretty — the kind of food that’s as enjoyable to look at as it is to eat.
Mini Coconut Ricotta Pancakes with Strawberry Syrup
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Ingredients
- 2/3 cup whipped ricotta cheese
- 2 large eggs lightly beaten
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
strawberry syrup
- 1 1/2 cups chopped strawberries
- 1/4 cup maple syrup
for topping
- coconut whipped cream
- powdered sugar
- flaked coconut
- fresh mint
Instructions
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To make the whipped ricotta, add ricotta to a food processor and blend until smooth.
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In a large bowl, whisk together flour, shredded coconut, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the whipped ricotta, eggs, coconut milk, vanilla and melted butter. Add the wet ingredients to the dry and mix just until combined and smooth.
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Heat a skillet or electric griddle over medium heat and add a bit of butter if desired. For mini pancakes, spoon about 2 tablespoons of batter per pancake onto the hot surface, leaving space between them. Cook until bubbles form on the top and edges look set, about 2 minutes, then flip and cook another minute or two until golden.
strawberry syrup
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Combine chopped strawberries and maple syrup in a small saucepan over low heat. Simmer, stirring occasionally, for 5 to 6 minutes until the strawberries break down and the mixture becomes syrupy. Mash gently with a fork if you prefer a smoother texture.
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I appreciate you so much!
That fluff is crazy.