Sink your fork into clouds of pillowy goodness with this Ricotta Pancakes Recipe! If you’ve ever wished for pancakes that walk the line between decadent brunch treat and everyday breakfast, you’re about to fall in love. These beauties are irresistibly tender thanks to the creamy ricotta, with just the right amount of richness complemented by a hint of sweetness and a golden edge. Whether you’re cooking for weekend guests or craving a cozy weekday pick-me-up, this recipe is pure joy in each bite.
Ingredients You’ll Need
Each ingredient in this Ricotta Pancakes Recipe is simple but essential, coming together to create an unforgettable texture and flavor. No need for fancy supplies—everything on the list pulls its weight, ensuring every bite is fluffy, moist, and deliciously balanced.
- Ricotta Cheese: Brings unbeatable moisture and a delicate creaminess that sets these pancakes apart from the usual stack.
- Whole Milk: Adds just enough richness and helps achieve a loose, pourable batter for pancakes that are soft yet structured.
- Eggs, separated: The yolks provide richness while the whipped whites add lift for extra fluffy pancakes—don’t skip this step!
- Vanilla Extract: A dash of pure vanilla gives these pancakes warmth and aroma, making them downright irresistible.
- Granulated Sugar: Just a touch for subtle sweetness that enhances the natural flavors without overpowering.
- All-Purpose Flour: Provides structure while still allowing the pancakes to stay light and tender.
- Baking Powder: The secret to a lofty rise and soft, airy crumb in every bite.
- Salt: Balances the sweetness and brightens all the other flavors beautifully.
- Butter or Oil for Cooking: A slick of fat in the pan guarantees lovely crispy edges and golden perfection.
- Maple Syrup and Fresh Berries for Serving: The classic finishing touches—both amp up the flavor and make for a picture-perfect plate.
How to Make Ricotta Pancakes Recipe
Step 1: Mix the Wet Ingredients
Start by whisking together the ricotta cheese, whole milk, egg yolks, and vanilla extract in a large bowl. The goal here is a silky-smooth mixture with no visible lumps of ricotta. This base is the secret to the notably tender texture that makes this Ricotta Pancakes Recipe stand out from regular pancakes.
Step 2: Combine the Dry Ingredients
In a separate bowl, stir together the flour, baking powder, granulated sugar, and salt. Even though this step seems quick, it’s important—the even distribution of leavening ensures every pancake puffs up nicely and bakes evenly, delivering consistent results.
Step 3: Bring Everything Together
Gradually fold the dry ingredients into the ricotta mixture, being careful not to overwork the batter. A few gentle strokes with a spatula are all you need—stop as soon as you see the flour just disappear, so your pancakes stay delicate rather than dense.
Step 4: Whip and Fold in Egg Whites
In a clean bowl, beat the egg whites to stiff peaks—it’s absolutely worth the extra dish. Gently fold these whipped whites into the batter, taking care not to deflate them. This step is what gives the Ricotta Pancakes Recipe their signature fluffiness, so keep your touch light and patient.
Step 5: Cook to Golden Perfection
Heat a nonstick skillet or griddle over medium heat and coat lightly with butter or oil. Ladle about 1/4 cup of batter per pancake onto the surface, spacing them apart. Let them cook for 2 to 3 minutes until you notice bubbles forming and the edges looking set, then flip and cook for another 2 minutes until beautifully golden and cooked through.
Step 6: Serve Fresh and Warm
Once your pancakes are golden and ready, serve them right away—warm from the skillet is truly the best way to enjoy this Ricotta Pancakes Recipe. Add your favorite toppings and get ready to savor every bite.
How to Serve Ricotta Pancakes Recipe
Garnishes
A final flourish can transform these pancakes from delicious to unforgettable. Top with a generous drizzle of maple syrup for classic sweetness and scatter a handful of fresh berries, such as strawberries, blueberries, or raspberries, for bursts of color and freshness. If you love a tangy contrast, a sprinkle of lemon zest on top pairs perfectly with the mild, creamy flavor of the ricotta.
Side Dishes
Since the Ricotta Pancakes Recipe is wonderfully rich and moist, balance out your breakfast with crisp bacon, savory sausage, or a fresh fruit salad on the side. A strong cup of coffee or a cappuccino completes the brunch vibe and brings out the subtle vanilla and creamy notes in the pancakes.
Creative Ways to Present
Stack your pancakes high on a platter and sprinkle with powdered sugar for an irresistible brunch centerpiece. For a playful twist, try mini pancakes served with skewers and a side of fruit dip. Or, create a build-your-own pancake board with bowls of whipped cream, citrus curd, toasted nuts, and jams—let everyone make their own personalized Ricotta Pancakes Recipe masterpiece!
Make Ahead and Storage
Storing Leftovers
If you happen to have pancakes left over (though it’s rare!), let them cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. This Ricotta Pancakes Recipe holds up well, staying moist and tender even after chilling.
Freezing
For longer storage, arrange pancakes in a single layer on a baking sheet and freeze until firm, then stack separated by parchment or wax paper and store in a freezer bag. These pancakes freeze beautifully for up to 2 months, making future breakfasts an absolute breeze.
Reheating
To reheat, warm gently in a toaster oven or on a skillet over low heat until heated through—this preserves the light, fluffy texture. Avoid microwaving for too long, as it may toughen the pancakes. Refresh with a drizzle of syrup or splash of milk if they seem dry.
FAQs
Can I make this Ricotta Pancakes Recipe with part-skim ricotta?
Absolutely! Part-skim ricotta works well if you’d like to reduce the fat content a bit. The pancakes may turn out slightly less rich but will still be deliciously tender and moist.
Do I have to whip the egg whites separately?
Yes, whipping the egg whites creates a uniquely airy texture. Folding them into the batter keeps these pancakes extra fluffy—the defining quality of a great Ricotta Pancakes Recipe.
Can I add lemon zest for more flavor?
Definitely! A teaspoon or two of lemon zest adds a bright, fresh note that complements the creamy ricotta and makes the pancakes even more memorable.
What’s the best way to prevent the pancakes from sticking?
A well-coated nonstick skillet or griddle is key. Use a little butter or oil for each new batch, and make sure the pan is preheated before adding batter for pancakes that release easily and cook evenly.
Can I double the Ricotta Pancakes Recipe for a crowd?
Yes! Simply double the ingredient amounts, and you’ll have a brunch favorite ready to serve a table full of hungry friends or family. Consider keeping cooked pancakes warm in a low oven (about 200 degrees F) until ready to serve.
Final Thoughts
If you’re on the hunt for a breakfast that feels special but is totally doable, this Ricotta Pancakes Recipe is my go-to. Each batch turns out impossibly fluffy and tender, the kind of meal that brings smiles all around the table. Give it a try—you might just find your new favorite way to pancake!
Print
Ricotta Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy light and fluffy Ricotta Pancakes for a delightful breakfast or brunch treat. These pancakes are made with creamy ricotta cheese and served with maple syrup and fresh berries for a burst of flavor.
Ingredients
Ricotta Pancakes:
- 1 cup ricotta cheese
- 3/4 cup whole milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- butter or oil for cooking
- maple syrup and fresh berries for serving
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, sugar, and salt. Gradually fold dry ingredients into ricotta mixture.
- Whip Egg Whites: In a clean bowl, beat egg whites until stiff peaks form, then gently fold them into the batter.
- Cook Pancakes: Heat a skillet over medium heat, grease with butter or oil, pour batter for each pancake, cook until bubbles form, flip, and cook until golden brown.
- Serve: Enjoy warm pancakes with maple syrup and fresh berries.
Notes
- Enhance flavor with lemon zest.
- Substitute part-skim ricotta if desired.
- Best served fresh but can be refrigerated and reheated.
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 5g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 115mg
