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
Scale
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
