Ricotta Pancakes
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Breakfast just got a whole lot better with these creamy, dreamy ricotta pancakes.
Ricotta pancakes are a sophisticated take on my go-to breakfast pancake recipe and a fantastic way to use up leftover ricotta cheese. The creamy, mildly sweet cheese replaces a significant portion of the flour found in traditional pancake recipes, creating a unique texture that is simultaneously crispy, creamy, fluffy, and just incredibly delicious. Make sure to maintain a consistent medium-low heat on your skillet/griddle, ensuring that the pancakes cook evenly and don’t burn on the outside before they’re fully cooked inside.
While ricotta pancakes are wonderful with maple syrup, they truly shine when served with blueberry syrup. For a variation, consider adding the zest of a lemon or a few drops of almond extract to the batter. Breakfast just got a whole lot better!
Table of Contents
“Great texture, light, more protein than most pancakes, incredible flavor – this recipe is FANTASTIC.”
What You’ll Need To Make Ricotta Pancakes
Step-by-Step Instructions
Heat a large nonstick pan or griddle over medium-low heat.
In a small bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, whisk the eggs vigorously until foamy, about 30 seconds.
Add the ricotta, milk, vanilla and melted butter.
Whisk until evenly combined, then add the flour mixture.
Gently whisk just until evenly combined.
Generously oil the pan/griddle. Once the oil is hot, drop ¼-cup portions of batter onto the pan/griddle. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, about 3 minutes.
Flip and cook until the other sides are golden brown, 30 seconds to 1 minute more. (It’s important that the pancakes don’t cook too slowly or too quickly, so adjust the heat according to the timing specified.)
Repeat with more oil and the remaining batter. Serve warm with maple or blueberry syrup.
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Ricotta Pancakes
Breakfast just got a whole lot better with these creamy, dreamy ricotta pancakes.
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled off
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- ¾ cup whole-milk ricotta cheese (preferably Galbani brand)
- ¼ cup milk
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Vegetable oil, for cooking
- Maple syrup or blueberry syrup, for serving
Instructions
- Heat a large nonstick pan or griddle over medium-low heat.
- In a small bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk the eggs vigorously until foamy, about 30 seconds. Add the ricotta, milk, vanilla and melted butter and whisk until evenly combined. Add the flour mixture and gently whisk just until evenly combined.
- Generously oil the pan/griddle. Once the oil is hot and shimmering, drop ¼-cup portions of batter onto the pan/griddle. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, about 3 minutes. Flip and cook until the other sides are golden brown, 30 seconds to 1 minute more. (It's important that the pancakes don't cook too slowly or too quickly, so adjust the heat according to the timing specified.) Repeat with more oil and the remaining batter. Serve warm with maple or blueberry syrup.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
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- Per serving (9 servings)
- Calories: 177
- Fat: 9 g
- Saturated fat: 4 g
- Carbohydrates: 18 g
- Sugar: 6 g
- Fiber: 0 g
- Protein: 6 g
- Sodium: 164 mg
- Cholesterol: 80 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This looks so good! I have two questions!
1. Does the butter not solidify and go lumpy in the mixture as you add it? Does it matter? Or, how can I avoid that?
2. How can I eliminate the sugar? Use more vanilla extract? Or something else? Would I need to adjust any of the other ingredients?
Hi Mary, It really doesn’t (and it doesn’t matter even if it does). It’s fine to just eliminate the sugar without any other changes.
These are the lightest, fluffiest and most flavorful pancakes. My grandson ate seven of them for breakfast and I ate the remaining pancakes. All that ricotta and vanilla really makes these pancakes so different from the usual doughy and heavy pancakes that turns everyone off to pancakes. They puff up nicely and the buttery crust is wonderful.
Doesn’t need any syrup, just fresh blueberries, melon, bananas. I love that it sneaks in protein even if it isn’t diet friendly. Great way to wake up to breakfast – the aroma just draws you into the kitchen.
This is what a homemade pancake breakfast is all about.