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!
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.