These ricotta pancakes are super light and fluffy with a delicate, creamy taste from the ricotta cheese! I like to top ricotta pancakes with mixed berry compote, but you can eat them plain with butter and maple syrup, or add blueberries or chocolate chips to the batter; the options are endless! They're the perfect easy treat for weekend breakfast or brunch!
You only need a few simple ingredients to make these fluffy ricotta pancakes!
Ricotta cheese - Full-fat whole milk ricotta is best for these pancakes because it's less runny and has a richer, creamier flavor!
Butter - Instead of melted butter in the pancake batter you can substitute melted coconut oil.
Vanilla - I like to use vanilla extract in the pancake batter, but you can also substitute 2 teaspoons of lemon juice for tangy lemon ricotta pancakes.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Ricotta Pancakes
If your ricotta is super water, be sure to drain off any extra liquid. Then set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the ricotta cheese, milk, eggs, vanilla, and melted butter until combined.
Then gently fold the dry ingredients into the ricotta mixture. The batter will be very thick. Let rest for a few minutes while you heat the griddle.
Heat a lightly greased griddle or nonstick frying pan over medium-low heat.
Scoop about ¼ cup of batter onto the griddle (since the batter is very thick, you may need to gently spread it a bit with your spoon to help it form into a circle). Cook until the surface has several bubbles (2-3 minutes). Then flip and cook for another 1-2 minutes.
To keep warm, place the fluffy ricotta pancakes in the oven at 200°F until ready to serve.
Top the warm ricotta pancakes with whipped cream and berry compote (or just plain maple syrup) and enjoy!
Griddles for Making Pancakes
Whatever you choose, just be sure to grease it well! I like using coconut oil for pancakes because it has high smoke point and subtle flavor. You can also use a neutral pan spray or ghee, but I don't recommend butter as it's more likely to burn.
You also want a nice wide spatula for flipping these ricotta pancakes! A specific pancake spatula makes flipping SO much easier and the batter is less likely to splatter.
This is just a basic ricotta pancake recipe, so you can jazz them up however you like! These pancakes are delicious plain with just butter and maple syrup! But there are a ton of fun topping combinations!
- Homemade whipped cream
- Swap maple syrup for honey or fruit syrup
- Fresh berries
- Powdered sugar
- Sliced bananas and pecans
- Homemade berry compote or jam
- Melted chocolate drizzle
- Apple butter
- Add blueberries or chocolate chips to the batter
- Homemade caramel sauce
- Peanut butter and chocolate chips
- Marshmallow fluff
- Lemon curd and whipped cream
Store the leftover pancakes in an airtight container in the fridge for up to 3 days.
Yes! Separate the pancakes with pieces of parchment or wax paper so that they don't stick together. Then wrap tightly and freeze in an airtight container for up to 3 months.
You can reheat the ricotta pancakes in the oven or microwave! Reheat on a baking sheet at 350°F for 5-10 minutes or until warm. Or reheat in the microwave for 20 second intervals until heated through.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Fluffy Ricotta Pancakes
- If your ricotta is super water, be sure to drain off any extra liquid.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the ricotta cheese, milk, eggs, vanilla, and melted butter until combined.
- Then gently fold the dry ingredients into the ricotta mixture. The batter will be very thick. Let rest for a few minutes while you heat the griddle.
- Heat a lightly greased griddle or nonstick frying pan over medium-low heat.
- Scoop about ¼ cup of batter onto the griddle (since the batter is very thick, you may need to gently spread it a bit with your spoon to help it form into a circle). Cook until the surface has several bubbles (2-3 minutes). Then flip and cook for another 1-2 minutes.
- To keep warm, place the fluffy ricotta pancakes in the oven at 200°F until ready to serve.
- Top with whipped cream and berry compote (or just plain maple syrup) and enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.