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!
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Moist and Fluffy Ricotta Pancakes
My family’s absolute favorite breakfast (or dinner) is pancakes! They could literally eat them every day if I let them. We love homemade buttermilk pancakes from my cookbook or my German pancake recipe, but every once in a while we like to mix things up.
The best way to describe the texture is that they taste like a thicker crepe. 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!
- 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.
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
- 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.
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.
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.
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.
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.
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.
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.
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.
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- 1 ½ cups all-purpose flour
- ⅓ 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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