Start your day with these delicious ricotta pancakes! They're moist, tender, and fluffy. Plus, this recipe is super simple to follow, so you can prepare a stack in no time.
Ricotta pancakes are a fantastic way to use leftover ricotta cheese. By substituting a substantial portion of the flour typically used in traditional pancakes, they acquire a distinctive texture that is both moist and tender and incredibly delicious.
While delicious on their own, you can customize them with add-ins like chocolate chips or blueberries. For more Pancake recipes, check out Blueberry Pancakes, Banana Pancakes, and Buttermilk Pancakes.
They are all delicious, especially when paired with our homemade pancake syrup or Blueberry Syrup.
How to Make Ricotta Pancakes
Note: The full instructions are provided in the recipe card below.
- Whisk ricotta, 2 eggs, milk, melted unsalted butter, salt, and vanilla in a bowl.
- Sift flour, sugar, and baking powder over the mixture; gently stir. Let rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel.
- Using a 3.25-oz portion scoop or a ½ cup measuring cup, pour the batter into the skillet.
- Cook until golden on both sides.
- Serve warm with toppings of choice.
Camila's Tips and Advice
- If you like your pancakes on the sweeter side, you can add a bit more sugar-anywhere between 30 and 60 grams, depending on how sweet you'd like.
- If you want to add even more flavor, you can add a pinch of cinnamon or some lemon or orange zest.
- I recommend using a nonstick skillet since it is designed to prevent sticking. Lightly greasing it once should be enough. However, if your pan is older, you might need to add a little more grease each time to prevent the pancakes from sticking.
- Cook at medium-low heat. If the heat is too high, the pancakes will cook too quickly on the outside and be doughy in the center. Medium heat allows the pancakes to cook evenly throughout.
- When bubbles appear on the surface of the batter, and the edges start to look set, it's time to flip the pancakes.
- Don't press down on the pancakes while they are cooking. This will force out the air and make them dense.
Pair with
You may also like
Recipe
Ricotta Pancakes
Equipment
Ingredients
- 125 g all-purpose flour
- 50 g granulated sugar
- 1-½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 180 g whole milk ricotta
- 3 large eggs
- 60 ml whole milk
- 15 ml vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
Instructions
- In a large bowl, add ricotta cheese, 2 whole eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
- Place a sifter over the ricotta mixture and sift together the flour, sugar, and baking powder. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's fine if the batter is slightly lumpy. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Using a 3.25-oz portion scoop or a ½ cup measuring cup, pour the batter into the skillet.
- Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
- Flip the pancake and cook for a minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
