Breakfast/ cheese/ Dessert/ no mixer

Ricotta Pancakes

July 5, 2017

Thick and Fluffy Ricotta Pancakes

It’s already been a month since I returned from Japan, but I still have daydreams about the small pleasures I experienced there like strolling through the peaceful gardens, soaking in the quietness of the beautiful temples, using the seat-heating feature on the toilets, and the abundance extra tall fluffy pancakes. Apparently these pancakes are a total thing in Japan, and what I don’t understand is that why they are a thing only in Japan. I spent quite some time waiting in lines to try some of the more famous ones, and I can’t say it wasn’t worth it. I enjoyed the first pancakes I tried but they kept getting better and better.

On my last day there, which I spent in Osaka, I had a list of 3 pancake shops I wanted to try. Unfortunately, I only had time for one so I had a tough choice to make. The first shop was closed that day so that was easy to rule out. The second one seemed the most recommended so we went there and found out it was recently closed. Erez saw I was upset, so although time was pressing, he suggested taking a taxi to the third place. I couldn’t say no to that. Once we arrived we had 30 minutes. 5 were spent deciding between regular pancakes or ricotta pancakes, 15 waiting for the pancakes, and 10 on indulging on every bite. They were the best pancakes I had tried. Ever. And that’s a really big statement for me to make. It was the perfect ending to a perfect trip.

But… we’re not making those pancakes today because I haven’t figured out the recipe yet. Sorry about that. But these are some really good pancakes, and they became a favorite of mine about a year ago when I had to figure out what to do with my ricotta cheese. The ricotta does make them very fluffy, rich, thick, and creamy with the most wonderful flavor. They’re tastier than traditional pancakes, if you ask me. Don’t worry, though—the pancakes don’t feel cheesy at all and you won’t be able to taste the ricotta in there. Since it’s so good on its own, I like to serve it just with a piece of butter on top and maple syrup. Ok, and maybe some ice cream.

Thick and Fluffy Ricotta Pancakes

4.67 from 3 votes
Thick and Fluffy Ricotta Pancakes
Ricotta Pancakes
YIELD: 8 pancakes
 

Ingredients
  • 3/4 cup (100 g/3.5 oz) all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (240 ml) ricotta cheese
  • 3/4 cup (180 ml) whole milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Grated zest of 1/2 lemon , optional
Instructions
  1. In a small bowl whisk together flour, baking powder, sugar, and salt. In a larger bowl, combine ricotta, milk, eggs, vanilla, and lemon zest. Add the flour mixture to the ricotta mixture and mix gently just until combined.
  2. Heat a griddle or skillet over medium heat. Coat with cooking spray, oil, or butter, just enough to coat the surface. For each pancake, drop ¼ cup of batter onto skillet. Cook 2-3 minutes, until surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet before every pancake or batch of pancakes to prevent sticking.
  3. Serve pancakes immediately with maple syrup, fruit jam, lemon curd, or powdered sugar.

 

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7 Comments

  • Reply
    Irene McMorland
    July 23, 2017 at 10:20 pm

    Easiest ricotta pancakes recipe I’ve tried yet – and so fluffy. It was like eating a cashmere sweater, but in a good way!

  • Reply
    Dana Benfield
    June 18, 2018 at 8:13 pm

    What kind of ricotta? dry? fresh?

    • Reply
      Shiran
      June 20, 2018 at 9:32 am

      Hi Dana, I’m not sure what is dry ricotta. I’m using different brands of ricotta cheese. They are slightly different in consistency, but they all work ok.

  • Reply
    Monica
    September 27, 2018 at 7:59 pm

    Is there supposed to be more flour or maybe less milk? I tried making these tonight, and I ended up having to add nearly twice as much flour to get them to pancake batter consistency. It was liquid like for making crepes with what is called for. Haven’t had them yet, but I’m sure they’ll be delicious, just didn’t seem to work out right as written.

    • Reply
      Shiran
      September 30, 2018 at 9:36 am

      Hi Monica, maybe it’s the ricotta cheese, every brand makes it different and I use one that is quite thick. You can add 1/4 cup more flour if it happens again, and it shouldn’t be liquid then.

  • Reply
    Monica
    October 1, 2018 at 5:57 pm

    That makes sense, it could definitely be that. I ended up just adding a little flour then mixing until they seemed like the consistency they should be, and we liked them as something different than a regular pancake. Thanks!

  • Reply
    Amie
    October 6, 2018 at 10:26 am

    Holy cow these were great! We will be making them again.

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