Easy Ricotta Pancakes

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    These easy ricotta pancakes are super rich, moist and incredibly delicious. Pairs perfectly with 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 :)

    The best way to describe the texture of these 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. Yum!

    mixing together ingredients for ricotta pancakes

    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.

    How to make ricotta pancakes

    MIX. Add the dry ingredients to a large bowl and mix until combined. Then whisk together the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir just until combined. It’s okay if there are still a few lumps in the batter, you don’t want to over mix it.

    COOK. Melt a Tablespoon of butter in a large skillet over medium heat. Pour 1/4 cup batter into the pan and cook until there are bubbles on top (similar to photo below). Once bubbles have formed, flip and cook the other side for 2 more minutes. Repeat with the rest of the batter.

    SERVE. Serve hot with your favorite toppings like butter, maple syrup and fresh berries.

    ricotta pancakes cooking on griddle

    Lemon blueberry variation

    My kids love them 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 pancakes, right after I pour the batter onto the pan. So delicious and makes the pancakes taste like they came straight from a restaurant!

    Toppings

    cooking ricotta pancakes with blueberries on griddle

    More breakfast favorites:

    Ricotta pancakes

    Ricotta Pancakes Recipe

    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. Pairs perfectly with maple syrup and fresh berries. 

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/3 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon 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

    Maple syrup, for serving

      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 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. 

      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.

      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
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      stack of ricotta pancakes with maple syrup

      Enjoy!

      ricotta pancakes

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