Honey Ricotta Pancake Casserole with Mixed Berries
Ingredients
Pancake Casserole
1 cup whole milk ricotta cheese
½ cup plain Greek yogurt
2 large eggs
2 tbsp honey
1 tsp vanilla extract
1 cup all-purpose flour
1 scoop vanilla protein powder
2 tsp baking powder
¼ tsp salt
½ cup milk
1½ cups fresh or frozen mixed berries blueberries, raspberries, blackberries, or strawberries
Optional Toppings
Extra honey
Fresh berries
Dollop of ricotta or Greek yogurt
Powdered sugar
Lemon zest
Method
Preheat the oven to 375°F. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
In a large bowl, whisk together the ricotta, Greek yogurt, eggs, honey, vanilla, and milk until smooth.
In a separate bowl, whisk together the flour, vanilla protein powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Let the batter rest for 5 minutes.
Pour the batter into the prepared baking dish.
Scatter the fresh or frozen berries evenly over the batter, gently pressing a few into the surface while leaving some on top.
Bake for 30–35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The center should be soft and slightly custardy.
Let the casserole cool for 5–10 minutes before slicing into 6-9 squares.
Serve warm with a drizzle of honey, extra berries, or a dollop of ricotta or Greek yogurt if desired.
I recently tried making the honey ricotta pancake casserole with mixed berries, and it quickly became one of my favorite breakfast dishes. What I love about this recipe is how it combines the creamy richness of ricotta cheese with the natural sweetness of honey and the fresh tartness of mixed berries. The addition of Greek yogurt not only boosts the protein content but also adds a wonderful tang that balances the dish. When preparing the batter, I found it essential not to overmix after combining wet and dry ingredients — letting it rest for about five minutes really helped the texture, resulting in a tender and slightly custardy center once baked. I used fresh blueberries and raspberries, which held up beautifully during baking, adding bursts of flavor in every bite. Baking at 375°F for around 30 minutes created perfectly golden edges, while the center stayed soft and moist. Serving it warm with a drizzle of extra honey and a dollop of Greek yogurt elevated the flavors even further. For a little extra zest, sprinkling some lemon zest on top gave a refreshing twist. If you’re looking to add a nutritional boost, incorporating a scoop of vanilla protein powder as suggested is a great idea, especially for active mornings. This casserole is not only delicious but also convenient as it can be prepared ahead and reheated, making it ideal for family breakfasts or entertaining guests. Overall, this pancake casserole combines healthy ingredients with comforting flavors, making it a versatile and impressive dish. I highly recommend giving it a try if you want a delightful change from traditional pancakes or baked goods for breakfast.