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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I love your Ricotta Pancake recipe. Do you think I could serve them with cranberry maple syrup instead of blueberry? I would use your blueberry maple syrup recipe but substitute cranberries for the blueberries and omit the lemon juice. Do you think it would require any additional sugar?
Hi Gail, glad you like the pancakes! I think you could swap blueberries for cranberries and that eliminating the lemon juice will help balance the tartness The cranberries introduce, but you’ll need to taste it to determine whether or not you think some sugar is necessary.Please LMK how it turns out if you try it!
This is now my favorite pancake recipe! I am an experienced baker/cook and love that these pancakes are not the typical crepe like ricotta pancake. The fluff to them is sooo good! Thank you…I do appreciate your site as I am confident that whatever recipes I try of yours, it will be successful.
I had some leftover ricotta so decided to try these and they were delicious! Very pillowy, lots of flavor, and they are much more filling than regular pancakes.
Hi Jen. Could I omit the sugar and use maple syrup instead?
Sure, Najwa, that should work. Enjoy!
So good! I followed the recipes exactly as written and was very impressed!
These were absolutely delicious- so glad I found this recipe.
Delicious, easy, and soooo fluffy! I asked ChatGPT to cut the recipe down to a third since I didn’t want to eat 9 pancakes on my own (actually now that I’ve tried them, maybe I do want to eat 9 of these!) and they came out perfect. This will be my go to pancake recipe for sure!
Yum! I’ve long wanted to make ricotta pancakes and tried your recipe today for the first time. They were so fluffy and light and easy to make. I froze several (wrapped in parchment, foil, and freezer bag!) and hope they hold up for my daughter and son in law who are visiting in two weeks. Great recipe!
These were unreal! I don’t usually enjoy thick, cakey pancakes but these were so light and fluffy. With a layer of lemon curd and some maple blueberry syrup, this was the perfect weekend breakfast.
Great recipe! I was scant on ricotta and it still worked out well. I also added some fresh blueberries which tasted great. I’ve tried other recipes before but this one is a keeper! Thank you!