Easy Ricotta Pancakes

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    These easy ricotta pancakes are super rich, moist and incredibly delicious. They pair perfectly with a drizzle of maple syrup and fresh berries. 

    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!

    plate of ricotta pancakes with butter, syrup and blueberries

    My family’s absolute favorite breakfast (or dinner) is pancakes! They could literally eat them every day if I let them. We love the homemade buttermilk pancakes from my cookbook or my German pancake recipe, but every once in a while we like to mix things up. And these ricotta pancakes are the perfect way to do that. Especially if you have leftover ricotta in the fridge after making stuffed shells or lasagna.

    The best way to describe the texture is that they taste like a thicker crepe. They definitely have more of a dense and rich consistency than your traditional pancake recipe. 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!

    pouring milk into ricotta pancake batter

    Why add ricotta to 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!

    Favorite toppings

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

    ricotta pancakes cooking on griddle

    Tips + variations

    • 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.
    • Lemon blueberry variation: My kids love them plain, but I love adding lemon and blueberries for extra flavor. I usually cook half the batter plain and then add in the 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.

    cooking ricotta pancakes with blueberries on griddle

    Freezing + keep 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.

    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.

    stack of ricotta pancakes with maple syrup

    More breakfast favorites:

    Ricotta pancakes

    Ricotta Pancakes

    Course: Breakfast
    Cuisine: American
    Keyword: ricotta pancakes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 10
    Calories: 206
    Author: Jamielyn Nye
    These easy ricotta pancakes are super rich, moist and incredibly delicious. They pair perfectly with a drizzle of maple syrup and fresh berries. 


    • 1 1/2 cups all-purpose flour
    • 1/3 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon kosher salt
    • 1 1/2 cups milk
    • 1 cup ricotta cheese , not watery
    • 2 large eggs
    • 1 Tablespoon vanilla
    • 2 Tablespoons salted butter , more as needed

    For serving: butter, maple syrup, berries


      • Whisk together the flour, sugar, baking powder and salt in a large bowl. 
        whisking flour in glass 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.
        pouring milk into bowl
      • 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 and addition 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. 


      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. 


      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


      ricotta pancakes

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