Ricotta pancakes
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5 from 4 votes

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! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: lemon ricotta pancakes, ricotta pancakes
Servings: 10
Calories: 206kcal
Author: Jamielyn Nye


  • 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.


      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