Ricotta Pancakes Recipe – fluffy and moist!
This ricotta pancakes recipe takes a delicious classic pancake and makes it even better! By adding ricotta, you get a delicately sweet, fluffy, and moist pancake that rivals anything you’ve tried before!
These are SO yummy, very moist and rich, but still super fluffy. We love these lemon ricotta pancakes but instead of lemon, these pancakes boast a generous amount of vanilla. We’ve also added baking soda to make them even a little fluffier. You’re in for a treat!
About this ricotta pancakes recipe
When you’re comparing ricotta pancakes vs. regular or even buttermilk pancakes, there’s a noticeable difference in moisture. Sure, they’re both fluffy and soft but when you’re looking for an extra special twist, add ricotta! It adds luxury to an otherwise budget-friendly breakfast. Serve alongside a refreshing mimosa or a mimosa mocktail, and you’re all set for a fancy weekend brunch.
Adding cheese to your pancakes makes way more sense than you might think. You definitely won’t taste it but it’s an element that is very noticeable in the texture of the pancake — it melts in your mouth.
We recommend using whole milk ricotta for this recipe. With the higher the fat content, the pancakes are richer. Low-fat ricotta has a high water content and that may affect the way your pancakes turn out.
Your family will thank you for this delicious twist on their everyday classic pancakes!
What is ricotta?
You’ve probably noticed by now that adding ricotta to recipes is all the rage. It’s a soft cheese used in familiar savory dishes like lasagna and desserts like ricotta cake and ricotta cookies.
But do you know why? It’s because ricotta has this amazing ability to fly under the radar, giving moisture and richness to all kinds of recipes without ever overpowering the taste. It’s a neutral flavor that adds unmistakable texture to these pancakes, making them irresistible.
What’s in these pancakes?
- Ricotta Cheese – Whole milk ricotta is recommended for rich and moist pancakes. Ricotta cheese with a lower fat content may be too watery and your pancakes won’t turn out as well.
- Butter – You’ll want to melt and cool the butter so it doesn’t start cooking the eggs.
- Eggs – 2 eggs, lightly beaten, are needed for binding.
- Milk – A common ingredient in pancakes. Whole milk is great but you can use any kind you want.
- Pure Vanilla Extract – A little extra vanilla in this recipe gives it great flavor.
- All-Purpose Flour – Needed as the base of a structurally sound pancake.
- Baking Powder & Baking Soda – Baking powder and baking soda both work to give rise to the pancakes. Baking soda isn’t typical in a basic pancake recipe but works to increase the “fluff” factor in an otherwise very moist pancake.
- Salt – Brings out all of the other ingredients and harmonizes the taste.
- Granulated Sugar – Adds sweetness that is needed overall. Of course, a drizzle of maple syrup will add sweetness, too!
How to make them
Preheat griddle and start by blending ricotta and butter together in a large bowl.
Whisk in eggs, milk, and vanilla extract.
Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
Drop batter by ¼ cupfuls onto hot griddle.
Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
TIP! To turn these into lemon ricotta pancakes, omit the baking soda and add 2 tablespoons fresh lemon juice and zest of 1 lemon into the batter. Or follow our recipe for lemon ricotta pancakes.
How to make these pancakes your own
- Serve with a dusting of powder sugar and maple syrup. Or try serving with maple cinnamon butter.
- To complete your breakfast menu, serve with a side of sheet pan breakfast hash and a blueberry smoothie or an iced caramel coffee.
- Top with fresh sliced fruit and berries to add a light bright flavor.
- A blueberry sauce, strawberry sauce, lemon cream cheese glaze, or chocolate syrup takes these over the top.
- To make these raspberry or blueberry ricotta pancakes, add fresh berries to the batter. Try our blueberry lemon ricotta pancakes, too!
Ricotta pancakes freeze well so make a big batch! Once they’re completely cool, place them in a freezer-friendly zip-top bag and keep frozen for up to 2 months. Keep them separated by sheets of parchment paper to prevent them from sticking together when frozen.
A quick jolt in the microwave for 30 second intervals is enough to get them nice and soft again. You could also use your toaster or your toaster oven, or of course, you could throw them back on a griddle over medium-low heat.
More classic pancake recipes
- Sourdough Discard Pancakes
- Chocolate Pancakes
- Greek Yogurt Pancakes
- Sweet Cream Pancakes
- Buckwheat Pancakes
Get the Recipe: Ricotta Pancakes
- 1 cup whole milk ricotta cheese
- 2 tablespoons butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- ¾ cup milk
- 1 tablespoon pure vanilla extract
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- Preheat griddle to medium heat.
- In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and vanilla extract.
- Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
- Drop batter by ¼ cupfuls onto hot griddle.
- Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
- Whole milk ricotta is recommended for best results.
- To freeze: Cool completely and place in a freezer-friendly zip-top bag and keep frozen for up to 2 months. Keep them separated by sheets of parchment paper to prevent them from sticking together when frozen.
- To reheat: Microwave in 30 second intervals until warm. You could also use your toaster or your toaster oven, or of course, you could throw them back on a griddle over medium-low heat until heated through.