High-Protein Ricotta Pancakes with Cherry Compote for First Trimester (Light and Fluffy!!)

There was a morning early in my first trimester when all I wanted was pancakes — fluffy, warm, and comforting. But every syrup-drenched bite from my old go-to recipes left me queasy or crashing before noon.

That’s when I started experimenting with gentler, more nourishing versions of my favorite comfort foods — and these ricotta pancakes became my redemption breakfast. The first bite was everything I needed: fluffy on the inside, golden on the edges, and sweet in a way that didn’t make my blood sugar spiral.

If you’ve tried my High Protein Blueberry Cottage Cheese Pancakes or Pumpkin Spice Pancakes, this one sits right beside them — a balance between cozy and energizing.

Why This Spiced Ricotta Pancakes Recipe for First Trimester Moms Works

• Antioxidant boost. Cherries help fight inflammation and fatigue during early pregnancy.
• High-protein. Ricotta and Greek yogurt provide lasting energy and stable blood sugar.
• Soothing + easy to digest. Ricotta and oat milk are light on the stomach, perfect for queasy mornings.
• Nourishing twist on comfort food. Feels indulgent but supports your body’s process. 

Why These Pregnancy and Postpartum-Friendly Ricotta Pancakes Are Good For You & The Baby

The ricotta gives these pancakes a velvety texture and a protein boost that helps you stay steady through those long, nap-craving mornings.

The cherry compote, full of antioxidants, helps reduce inflammation and supports your body’s recovery from all the behind-the-scenes magic of growing a baby.

And that simple chocolate yogurt? It’s the little luxury that makes breakfast feel special again — no sugar rush, just slow, steady energy and joy in every forkful.

Prep Time: 15 minutes / Cook Time: 15-20 minutes / Total Time: 30-35 minutes / Yields: 12 pancakes

Ingredients (This is It!)

For the pancakes:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1 cup ricotta cheese
• 3/4 cup oat milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter or oil for the griddle

For the cherry compote:

• 1 1/2 cups fresh or frozen cherries (pitted)
• 1 tablespoon water
• 1 tablespoon brown sugar or honey
• 1 teaspoon fresh lemon juice

For the chocolate yogurt:

• 1/2 cup plain Greek yogurt
• 1 tablespoon cocoa powder
• 1 tablespoon honey

Preparation Instructions

1. For the compote: In a small saucepan, combine cherries, water, brown sugar (or honey), and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until the cherries have softened and the sauce has thickened. Set aside.
2. For the chocolate yogurt: In a small bowl, mix the Greek yogurt, cocoa powder, and honey until smooth and well combined. Set aside.
3. For the pancakes: In a large bowl, whisk together flour, baking powder, salt, brown sugar, cinnamon, nutmeg, and cardamom. In a separate bowl, whisk together the ricotta cheese, oat milk, eggs, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix!
4. Heat a large nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown.
5. Create a stack of 2-3 pancakes, spreading a generous amount of the chocolate yogurt on top. Add a spoonful of the cherry compote as the finishing touch. 

Tips & Variations For the Best Pregnancy-Safe Spiced Ricotta Pancakes with Cherries

• Use add-ins: Stir 1/2-1 cup chopped pecans, walnuts, or mini chocolate chips into the batter for more flavor and texture. 
• Add a spread: Make your morning extra indulgent by spreading the pancakes with Constipation Relief Peanut Butter, Sugar Free Almond Butter, or 1-Ingredient Pistachio Butter. 
• Make larger pancakes: Scoop 1/2 cup batter onto the skillet for larger pancakes to reduce cooking time. 
• Use dairy: Swap the oat milk for whole milk, 2%, or even buttermilk if you prefer! I find that oat milk (or plant-based milk) is better on my stomach for morning sickness, though. 
• Prep ahead: I like to make the chocolate yogurt and/or cherry compote 1-2 days in advance. That way, breakfast doesn't seem like such an ambitious project when I finally make the pancakes :) 
  

What to Serve With These High Protein Ricotta Pancakes

Here are my favorite ways to enjoy them: 

• For warm drinks, with my Starbucks Copycat Turmeric Golden Milk Latte, Pumpkin Spice Latte, or Pistachio Matcha Latte. 
• With my Dalgona Matcha Latte for an iced drink. 
• If I don't feel like making the chocolate yogurt for the pancakes, I'll use my Chocolate Hazelnut Spread instead.

FAQs about these High Protein Ricotta Pancakes for Pregnancy & Postpartum

1. Is ricotta cheese safe to eat during pregnancy?

Yes — as long as it’s made from pasteurized milk, ricotta is completely safe during pregnancy. It’s also an excellent source of calcium and protein, which support your baby’s bone and muscle development.

2. Are cherries good for pregnancy?

Absolutely! Cherries are packed with antioxidants and vitamin C, helping reduce inflammation and fatigue while boosting your immune system.

3. Can I eat pancakes during the first trimester?

Yes, especially if they’re made with high-protein, low-sugar ingredients like ricotta and Greek yogurt. These help keep blood sugar stable and reduce nausea compared to traditional sugary pancakes.

4. How can I make pregnancy pancakes more filling?

Add protein and healthy fats — think ricotta, Greek yogurt, nut butter, or even a side of eggs. Protein supports steady energy and helps combat morning fatigue.

5. Can I make these ricotta pancakes ahead of time?

Yes! These freeze beautifully. Stack cooled pancakes with parchment between layers, freeze solid, then reheat in the toaster or microwave for a 30-second cozy breakfast.

How to Store & Reheat these Pregnancy Ricotta Pancakes

• Fridge: Refrigerate cooled pancakes in an airtight container for up to 3 days. The compote and yogurt can be stored separately in airtight containers for up to 5 days.
• Freezer: Freeze cooled pancakes on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
• Reheating: To reheat frozen pancakes, toast or microwave them in 30-45 seconds increments.

A Note From My Chaotic Kitchen

So, if your sweet tooth still wakes up before you do, make these. Stack them gently, pour that glossy cherry compote on top, and savor each bite slowly — maybe in your softest Bloom & Heal bra, hair still messy, with the morning light streaming in :) 

You deserve breakfasts that don’t just fill you up — but remind you how beautifully your body is working, one quiet morning at a time. 

For more pregnancy-friendly sweet breakfast ideas, check out my Banana Walnut Date Bread, Banana-Peanut Butter French Toast Stack, or Lemon Blueberry Loaf.