Ricotta Pancakes Recipe
If you’re searching for cloud-like pancakes with a tender, melt-in-your-mouth crumb, this Ricotta Pancakes Recipe is about to be your breakfast hero. Adding delicate ricotta cheese to the batter takes classic pancakes to the next level—yielding heavenly stacks that are rich, impossibly fluffy, and just the right bit custardy in the center. Friends and family will swoon with every bite, and you’ll love how straightforward yet impressive this beloved brunch dish turns out!
Ingredients You’ll Need
Simple staples shine in this Ricotta Pancakes Recipe, each bringing its own magic to every bite. Don’t underestimate the power of quality basics—these ingredients build a pillowy texture and mild, creamy flavor that transforms your morning!
- Whole milk ricotta cheese: Gives the pancakes their signature richness and luxuriously soft texture, setting them apart from traditional recipes.
- All-purpose flour: Provides just the right structure for pancakes that are sturdy but still oh-so-tender.
- Baking powder: The secret to a fluffy rise, ensuring your pancakes stay airy rather than dense.
- Granulated sugar: A touch of sweetness that won’t overpower or overshadow the delicate ricotta flavor.
- Fine salt: Balances flavors and enhances the subtle dairy notes from the ricotta—don’t skip this tiny but mighty ingredient!
- Whole milk (slightly warm): Keeps the batter smooth and fluid, and helps everything combine more easily.
- Large eggs (at room temperature): They bind the batter together and add richness for that perfect tender crumb.
- Vanilla extract (or swap with lemon or almond extract): Choose your favorite to give the pancakes either classic warmth or a lightly aromatic twist.
- Butter (for cooking): Creates irresistibly crisp golden edges and infuses incredible flavor into every pancake.
How to Make Ricotta Pancakes Recipe
Step 1: Gather Your Ingredients
Start by rounding up all your ingredients and measuring them out—you’ll want your eggs at room temperature and your milk slightly warmed for the smoothest batter. Set your ricotta in a bowl, and have your favorite extract on standby. Having everything prepped makes the cooking process a total breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla (or whichever extract you’ve chosen). Whisk vigorously until the mixture is creamy and smooth, with no visible streaks of egg or cheese. Gradually pour in the warmed milk, whisking until everything blends into a silky, unified mixture—luxurious and ready for the flour!
Step 3: Incorporate the Dry Ingredients
Now it’s time to build your batter. Sprinkle the flour, baking powder, and salt evenly over the wet mixture. Gently fold the dry ingredients in with a spatula or whisk, using broad, sweeping motions. It’s important not to overmix—stop as soon as you see just a few lumps. Those lumps are a sign of tender pancakes to come! Let the batter rest for 10 minutes so the flour hydrates and the texture becomes luscious.
Step 4: Preheat and Butter the Skillet
Set a nonstick skillet or griddle over medium heat. Add a generous pat of butter and swirl it all around, letting it melt and sizzle. This buttery coating promises golden, crisp-edged pancakes. Once the skillet is hot (a drop of batter should sizzle instantly), you’re ready to start cooking.
Step 5: Cook the Pancakes
Using a 1/4 cup scoop, gently drop portions of batter onto the hot skillet. Don’t crowd the pan—give each pancake room to spread and brown. Let them cook for about 2 to 3 minutes, until the edges look set and bubbles form on the surface. Flip with a gentle hand and let the second side turn golden, about 1 to 2 more minutes. Each pancake should be puffed, golden, and lightly springy. Repeat in batches, adding more butter as needed.
Step 6: Serve Warm and Enjoy
Stack your freshly made pancakes on a warm plate, serve right away while they’re gloriously tender, and let your favorite toppings shine. Whether you pour on maple syrup or pile on berries, every forkful promises flavor and comfort in this Ricotta Pancakes Recipe!
How to Serve Ricotta Pancakes Recipe
Garnishes
The right garnish takes your Ricotta Pancakes Recipe from delicious to dazzling. Try a snowy dusting of powdered sugar, a heap of juicy fresh berries, or a generous drizzle of real maple syrup. For an Italian flourish, a little whipped ricotta or a scatter of citrus zest really brings out the pancake’s creamy notes.
Side Dishes
These pancakes pair wonderfully with crispy bacon or breakfast sausage for a savory contrast, but also shine alongside a fresh fruit salad, softly poached eggs, or a refreshing glass of orange juice. Their mellow, slightly sweet flavor plays well with so many breakfast favorites.
Creative Ways to Present
Dreaming up new ways to present your Ricotta Pancakes Recipe is half the fun! Try serving mini silver dollar versions at brunch parties, or create a beautiful stack layered with lightly sweetened whipped cream and berries for a wow-worthy centerpiece. A swirl of lemon curd or a sprinkle of chopped toasted nuts adds both texture and drama to your pancake platter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with pancake leftovers (lucky you!), allow them to cool completely, then wrap them tightly in plastic or store in an airtight container in the fridge. They’ll keep fresh for up to 3 days—perfect for a quick, comforting breakfast later in the week.
Freezing
For longer storage, the Ricotta Pancakes Recipe freezes beautifully! Cool the pancakes, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container, separating with parchment paper if stacking. They’ll reheat well for up to 2 months, so go ahead and make a double batch.
Reheating
To revive your pancakes, warm them in a toaster oven or conventional oven at 350°F for about 8 to 10 minutes, or until heated through. For just a pancake or two, a microwave works in a pinch—give them 30-45 seconds, checking to avoid overheating. They’ll return fluffy, warm, and ready for syrupy delights!
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
You can substitute part-skim ricotta, but keep in mind that whole milk ricotta delivers richer flavor and a creamier texture in this Ricotta Pancakes Recipe. If using part-skim, the pancakes may be slightly lighter and less tender.
What’s the best way to avoid dense or dry pancakes?
The trick is not to overmix the batter! Stir just until the flour disappears and a few lumps remain. Also, let the batter rest for 10 minutes before cooking, which guarantees lighter results that are never tough or dry.
Can I make the Ricotta Pancakes Recipe gluten-free?
Absolutely! Swap all-purpose flour for a 1:1 gluten-free baking blend. The pancakes will still be fluffy, though you may notice a slightly different texture—still delicious, still satisfying!
Is it possible to add fruit or chocolate chips to the batter?
Definitely! Gently fold in a handful of blueberries, raspberries, or mini chocolate chips after mixing the batter. Add them just before cooking so they don’t weigh down the batter or discolor the pancakes.
Do I need a special skillet or griddle?
No fancy equipment required—a nonstick skillet or any well-seasoned griddle works beautifully for this Ricotta Pancakes Recipe. Just be sure it’s preheated and buttered for the best golden-brown surface and easy flipping.
Final Thoughts
If you’ve been craving something a little cozier, a little more special than your everyday flapjacks, this Ricotta Pancakes Recipe is your new go-to. Whether you’re treating loved ones or just spoiling yourself, every soft, cheesy forkful will make your morning brighter. Give it a try and bring that extra bit of joy to your breakfast table!
Print
Ricotta Pancakes Recipe
- Total Time: 30 minutes
- Yield: Makes about 12 pancakes 1x
- Diet: Vegetarian
Description
Indulge in these light and fluffy Ricotta Pancakes, a delightful twist on the classic breakfast favorite. Made with creamy ricotta cheese and a hint of vanilla, these pancakes are sure to impress your taste buds!
Ingredients
Wet Ingredients:
- 1 cup whole milk ricotta cheese
- 1 cup whole milk (slightly warm)
- 2 large eggs (at room temperature)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract (optional: swap with lemon or almond extract)
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
For Cooking:
- Butter
Instructions
- Mix the wet ingredients: In a large bowl, whisk the ricotta, eggs, sugar, and vanilla. Beat until very smooth. Gradually add the milk until smooth.
- Add the dry ingredients: Sprinkle the flour, baking powder, and salt over the wet mixture. Gently fold together until just combined. Let the batter rest for 10 minutes.
- Cook the pancakes: Heat a skillet, add butter, and drop batter portions onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
- Serve: Enjoy warm with maple syrup, fresh berries, powdered sugar, or whipped ricotta.
Notes
- For extra flavor, try adding lemon or almond extract instead of vanilla.
- Do not overmix the batter; some lumps are normal.
- Cook pancakes in batches to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Ricotta Pancakes, Breakfast, Pancake Recipe, Italian Cuisine
