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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Really loved these! If we want to double up the recipe, do all the measurements stay the same just doubled? I know sometimes it’s not always a straightforward 2x. ☺️
Glad you liked these! Yes, it’s fine to double all the ingredients here.
And here I was fretting because I ran out of Bisquick! I don’t like “fat” pancakes as they’re usually so heavy, but omg, the ricotta made these oh so light. I passed on the blueberry syrup (I wasn’t gonna do all that so early on a weekday morning) and instead served with maple syrup and Harry & David lemon curd. Hands down the best pancakes I’ve ever made. Goodbye Bisquick!
Amazing recipe! The pancakes are light, flavourful, and our new favourites. They taste great alone or with lemon juice (or lemon curd for the win!). I always make a triple batch and freeze the leftovers for fast breakfasts.
These are the only pancakes that I make nowadays. We love them.
I made this for the first time after having ricotta pancakes at a local restaurant. Most first-time recipes for me, anyway, are a bit harder to follow… but this was pretty straight-forward. Next time I will bump up the heat a bit. They were a hit! And will join my rotation with Jenn’s Banana Pancakes and Blueberry. All are so yum!
We returned from a recent trip to upstate NY with real maple syrup … so, pancakes of course!
I also made the amazingly great Lemon Curd to accompany the pancakes! Reviewed separately, and I am so in love!
Thank you for this!
My version of these pancakes came out great. Possibly the best pancakes I’ve ever made. Like others, I had ricotta and heavy cream that needed to be used. This recipe was my blueprint. I started with a kodiak pancake mix. Pretty much followed the mixing directions, but altered the ingredients slightly to accommodate the pancakes mix and ingredients on hand. This is a very forgiving recipe.
What did you add to the kodiak mix or tweek the recipe?
Another perfect recipe! Fluffy and delicious! Thanks for the best recipes ever!
These were so good and simple to make! Yum!
Let me preface this by saying I’m not a pancake fan…at all. I would much rather have waffles because, for whatever reason, they seem lighter and fluffier to me. However, last week I had some buttermilk that needed to be used so I made Jen’s Buttermilk Pancakes from her cookbook. They were phenomenal and were just right! I also had some ricotta that desperately needed to be used, so I made this recipe this morning. This was soo good! They were perfectly sweet and both of Jenn’s pancake recipes were fluffy. The taste of ricotta in this recipe reminded me of Jenn’s Cherry Ricotta Cake (another winner). My husband said they were the best pancakes he has ever ate. Paired with the Blueberry Maple Syrup to get rid of some frozen blueberries that needed to be used. I love finding recipes on this website that can actually use up ingredients because I hate wasting food! Another stellar recipe.
Hi Jenn,
How long ahead can I make the batter before cooking? Would it be ok for half an hour in the fridge?
Hi Marilyn, I think 30 min in the fridge should be okay.