Easy Ricotta Pancakes
Easy Ricotta Pancakes – Super rich, moist and incredibly delicious. Pairs perfectly with maple syrup and fresh berries. My family absolutely LOVES this ricotta pancake recipe!
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 ones 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 :)
The best way to describe the texture of these lemon ricotta pancakes 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 the pancakes extra moist and fluffy. If you have a lemon on hand you can add the zest and juice in for a nice punch. These ricotta cheese pancakes taste great with a little maple syrup and fresh berries. Yum!
And since this is such a family favorite (especially with my kids), I love that they’re getting protein and nutrients from the milk included in the recipe. With June being National Dairy Month, this is a great breakfast recipe to add to your menu that will ensure your kiddos are receiving nutrients they need.
Milk provides essential nutrients like calcium, vitamin D and potassium that kids need to grow strong. And for the more than 22 million children who may lose access to free or reduced-price meal programs when school lets out for the summer, milk – and the critical nutrients it provides – may be missing. I was shocked to find out that more than half of kids 9 and up fall short on these essential nutrients.
The good news is that we can help! The Great American Milk Drive makes it easy to help donate milk to your local Feeding America food bank. Even though milk is one of the most requested items, food banks cannot always meet the demand – especially in the summer months, when they are even busier. You can help feed a childhood with milk in your community this summer with a small donation at select retailers or milklife.com/give.
Lemon Ricotta Pancakes
My kids loves these plain, but I love adding lemon and blueberries to these pancakes as well! It adds so much flavor and makes them more delicious in my opinion. 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 lemon ricotta pancakes, right after I pour the batter onto the pan. So delicious and makes the pancakes taste like they came straight from a restaurant!
How to Make Pancakes
Making these ricotta pancakes is actually really simple! Just mix the dry ingredients in one bowl, whisk together the wet ingredients in another and then combine and stir. Pour the batter onto your pan, cook and flip. Easy as that!
- Whisk together the flour, sugar, baking powder and salt in a large 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, you don’t want to over mix the batter.
- 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 (like the photo above) and the bottoms are lightly browned. Then cook the other side an additional 2 minutes. Low and slow is the key with these pancakes.
- 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.
Love these lemon ricotta pancakes? You’ll like these other breakfast recipes too:
Ricotta Pancakes Recipe
Easy Ricotta Pancakes - Super rich, moist and incredibly delicious. Served perfectly with maple syrup and fresh berries. My family absolutely LOVES this ricotta pancake recipe!
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 1 cup ricotta cheese , not watery
- 2 large eggs
- 1 Tbsp vanilla
- 2 tbps salted butter , more as needed
Maple syrup, for serving
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 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.
This post was brought to you by Milk. For more information on how much milk your kids need and ideas for how to get it to them, visit PourMoreMilk.com.