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Easy Ricotta Pancakes

These easy ricotta pancakes are fluffy, moist and an incredibly delicious breakfast recipe. Made with ricotta cheese, they have crisp golden edges with a creamy custard-like center!

Other breakfast recipes we love include chocolate chip pancakes, blueberry crepes and banana pancakes!

Stack of ricotta pancakes on white plate.
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Moist and Fluffy Ricotta Pancakes

My family’s absolute favorite breakfast (or dinner) is pancakes! They could literally eat a pancake recipe every day if I let them. We love homemade buttermilk pancakes, Swedish pancakes and this German pancake recipe!

These ricotta pancakes are the perfect way mix things up, though. Especially if you have leftover ricotta in the fridge after making stuffed shells or lasagna.

The texture is thicker than a crepe and they have a more dense and rich consistency than your traditional pancake recipe with a slightly sweeter taste. Adding the ricotta to the batter makes them extra moist and fluffy. If you have a lemon on hand, you can add the zest and juice in for a nice punch. Yum!

Ricotta in Pancakes

It may sound strange, but adding ricotta cheese to your pancakes is a game changer! You can’t really taste the tangy flavor, but what you will notice is that the amazing texture.

Compared to traditional pancakes, these ricotta pancakes are more dense and rich. The ricotta makes them super moist and soft, with a fluffy consistency. Similar to baking with sour cream or cream cheese, the higher fat content creates a super tender result. It’s a hidden gem that helps take your baked goods up a notch!

Key Ingredients

  • Baking staples: All purpose flour, milk, vanilla extract, baking powder and salt. Basic pancake ingredients.
  • Sugar: Granulated sugar helps gives these pancakes their sweet cream taste.
  • Ricotta cheese: Whole milk ricotta will add the best rich taste.
  • Eggs: Two eggs for binding.
  • Butter: Both for serving and frying your pancakes. Butter is what will give your pancakes crispy edges with a custardy center.

Adding Lemon

Lemon ricotta pancakes is a popular variation of this recipe and while my kids love them plain, I love adding lemon and blueberries for extra flavor.

I usually cook half the batter plain and then add in the lemon zest from 1 lemon and about 1-2 Tablespoons lemon juice. Then I add about 8 blueberries to the top of the pancakes right after I pour the batter onto the pan. You could also skip the fresh blueberries and top with homemade blueberry sauce.

How to Make Ricotta Pancakes

The process of making ricotta pancakes in a four step photo collage.
  • Whisk dry ingredients: Whisk together the flour, sugar, baking powder and salt in a large bowl to remove any lumps.
  • Make pancake batter: In a separate bowl, whisk together the milk, ricotta, eggs and vanilla. Add ricotta mixture to the dry ingredients and stir your wet ingredients with dry until just combined then let rest a few minutes while your skillet heats up.
  • Fry pancakes: Heat a large skillet over medium heat with one Tablespoon of butter. Then using a 1/4 cup pour the batter onto the pan. Wait until bubbles appear then flip. Cook the other side an additional 2 minutes. Repeat to cook the rest of the pancakes. Turn to medium-low heat if they are browning too fast. 
  • Serve: Serve pancakes hot with butter and maple syrup. 

Expert Tips

If you’ve never added ricotta to your baked goods, you are missing out! It makes the texture super moist and fluffy, while giving it a rich flavor. These pancakes are one of my favorite ways to use it, as well as making my ricotta cheese cookies. Both are seriously to die for!

  • Don’t over mix. It’s okay if there are still a few lumps in the batter. You don’t want to over mix it or else it can make the texture a bit dry and chewy.
  • Let rest. While your griddle or skillet is heating up, let the batter rest in the bowl for a few minutes. This will help create a super light and fluffy result.
  • Bubbles. As soon as the tops are covered with small bubbles (like in picture above), then your pancakes are ready to flip over.
  • Extra mix-in’s: Feel free to mix in extra ingredients like chocolate chips, cinnamon or a dash of pumpkin pie spice.
Stack of ricotta pancakes on white plate with blueberries.

How to Store and Freeze

Refrigerate leftover pancakes in an airtight container in the refrigerator up to 4 days. Place a piece of parchment paper between pancakes to prevent sticking.

Any leftover pancakes are great for freezing. Make sure they have cooled completely, then store in a large freezer bag for up to 3 months. Reheat in the microwave or toaster oven for 30 seconds when ready to enjoy.

FAQs

Do I need to whip my egg whites?

For these easy ricotta pancakes you do not need to whip the egg whites. Many recipes will call for that and you can certainly whip the whites separately if you would like, but I don’t find it necessary.

What is the best way to reheat pancakes?

To reheat these pancakes in the microwave, stack 3 on a plate or the desired amount and cover with a damp paper towel. The damp towel will help prevent them from drying out. Reheat in 30-45 second intervals until desired temperature or they are warmed through.

How should I keep pancakes warm?

If you’re whipping up pancakes for a large crowd, you can keep them warm in the oven while you cook the others. Simply place the cooked pancakes on a baking sheet in the oven at 175°F. The low heat keeps them warm and fluffy without drying them out.

Can I double this recipe?

This recipe makes 10 medium sized pancakes. If you need a double batch for a larger crowd or are making some ahead to reheat, double the ingredients and follow the recipe directions.

How do the get the crisp edges on ricotta pancakes?

Crispy edges come from frying the pancakes in butter. You can use non-stick cooking oil, but the edges will not be crispy.

What To Serve with Ricotta Pancakes

There are plenty of ways to enjoy these ricotta pancakes! You can keep it classic with butter and maple syrup, or fancy them up a little with some sweet lemon curd, fresh blueberries or strawberry jam and a sprinkle of powdered sugar.

Another favorite way is top them with caramelized bananas, pecans and buttermilk syrup.

To serve a larger crowd at brunch, I love to serve savory breakfast items like overnight breakfast casserole with sausage or ham and cheese quiche.

Stack of ricotta pancakes on a plate.

If you love to have pancake recipes for any occasion you can, try these banana pancakes, Swedish pancakes or make a few for a pancake charcuterie board.

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Stack of ricotta pancakes on white plate with blueberries.

Ricotta Pancakes

5 from 24 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These easy ricotta pancakes are fluffy, moist and incredibly delicious. Made with ricotta cheese, they have crisp golden edges with a creamy custard-like center and are perfect to pair with a drizzle of maple syrup and fresh berries. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10

Ingredients 

  • 1 ½ cups all-purpose flour
  • cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon Kosher salt
  • 1 ½ cups milk
  • 1 cup ricotta cheese , not watery
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons salted butter , more as needed

For serving: butter, maple syrup, berries

    Instructions

    • Whisk together the flour, sugar, baking powder and salt in a large bowl. 
    • In a separate bowl, whisk together the milk, ricotta, eggs and vanilla. Add to the dry ingredients and stir just until combined. It's okay if there's a few lumps. Let rest a few minutes.
    • Heat a large skillet over medium heat. Melt a Tablespoon of butter on the pan. Then use a 1/4 cup to pour the batter onto the pan. Flip once there are bubbles on top and the edges are lightly browned. Then cook the other side an additional 2 minutes. Repeat to cook the rest of the pancakes. Turn the heat to medium-low if they are browning too fast. 
    • Serve hot with butter and maple syrup. 

    Notes

    Variation: For lemon blueberry ricotta pancakes, add the zest from 1 lemon and 2 Tablespoons lemon juice. Then add in about 3/4 cup blueberries.
    Freezer tip: Allow to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
    Keep warm: If serving a crowd, keep the cooked pancakes warm on a baking sheet in the oven at 175°F. 

    Nutrition

    Calories: 206kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 254mg | Potassium: 122mg | Sugar: 7g | Vitamin A: 285IU | Calcium: 102mg | Iron: 1.4mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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