Ricotta Pancakes
These ricotta pancakes are special breakfast recipe with a soft, fluffy texture, creamy center and crisp edges.
Ingredients
- 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
Instructions
- Whisk together 1 1/2 cups flour, 1/3 cup sugar, 2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl.
- In a separate bowl, whisk together 1 1/2 cups milk, 1 cup ricotta, 2 large eggs and 1 Tablespoon 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.
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.
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.
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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
