Description
Light, fluffy, and delicately creamy, these ricotta pancakes are a delicious upgrade to classic pancakes. Perfect for breakfast or brunch, they are soft on the inside with a lightly golden exterior and pair beautifully with fresh berries, honey, or maple syrup.
Ingredients
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1 cup ricotta cheese
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1 cup all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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1/4 tsp salt
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2 large eggs
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1/2 cup milk
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1 tsp vanilla extract
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1 tbsp melted butter or vegetable oil
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Butter or oil, for cooking
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Fresh berries or maple syrup, for serving
Instructions
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In a bowl, whisk flour, sugar, baking powder, and salt.
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In another bowl, mix ricotta, eggs, milk, vanilla, and melted butter.
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Combine wet and dry ingredients until just mixed.
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Heat a non-stick skillet over medium heat and lightly grease.
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Pour small ladles of batter into the pan.
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Cook 2–3 minutes per side until golden brown.
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Serve warm with berries or maple syrup.
Notes
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Do not overmix the batter to keep pancakes fluffy.
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Whole-milk ricotta gives the best texture.
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Batter can be thick—add a splash of milk if needed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 110 mg