Fluffy Ricotta Pancakes

These ricotta pancakes are super light and fluffy with a delicate, creamy taste from the ricotta cheese! Top with whipped cream and mixed berry compote, or eat them plain with butter and maple syrup! The perfect easy breakfast treat!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 159kcal

Author Kyleigh Sage

Equipment

Ingredients

Pancakes

1 ½ cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup whole milk ricotta cheese
¾ cup whole milk
3 large eggs
1 teaspoon vanilla extract optional
1 tablespoon unsalted butter melted

Top With

whipped cream optional
berry compote optional
fresh berries optional

US Customary - Metric

Instructions

If your ricotta is super watery, 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!

Notes

Store the leftover pancakes in an airtight container in the fridge for up to 3 days.

Freeze: 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.

Reheat: You can reheat the 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.

Nutrition