Ricotta Pancakes

These easy ricotta pancakes are light, fluffy, rich, and have amazing flavor. Add some lemon zest and top them with fresh fruit and maple syrup and you’re in for an amazing breakfast treat!

Breakfast is without a doubt my favorite meal of the idea. And of course, what better way to start your day than with pancakes? That’s why I have several pancake recipes on the blog, like pumpkin pancakes and chocolate pancakes (probably the most decadent pancakes you’ll ever eat!).

These ricotta pancakes are absolutely divine and so simple to make. I love adding lemon zest for some freshness and flavor, but that’s totally optional. You should give them a try – you won’t be sorry! 🙂

How to make ricotta pancakes

These ricotta pancakes are so simple to make!

1. Combine the dry ingredients. In a small bowl whisk together flour, baking powder, sugar, and salt.
2. Combine the wet ingredients. In a larger bowl, combine ricotta, milk, eggs, vanilla, and lemon zest.
3. Mix together. Add the flour mixture to the ricotta mixture and mix gently just until combined.
4. Cook the pancakes. Heat a griddle or skillet over medium heat. Coat with cooking spray and pour 1/4 cup of batter onto the skillet. Cook 2-3 minutes until the surface of pancakes have some bubbles and the bottom appears golden brown. Flip carefully and cook another 1-2 minutes.
5. Enjoy! Transfer to a plate and cover loosely with aluminum foil to keep warm. Serve pancakes immediately with maple syrup, fruit jam, lemon curd, or powdered sugar.

Pro pancake tip: To make your pancakes extra fluffy, use room temperature ingredients. Let the refrigerated ingredients sit out for 30-45 minutes before making the batter. This helps create a light and fluffy texture.

Toppings for ricotta pancakes

I love topping my pancakes with fresh fruit and maple syrup or powdered sugar, but here are some other delicious options!

• Whipped cream
• Lemon curd
• Chocolate ganache (try melting it and drizzling it on top)
• Berry compote

More of my favorite pancake recipes

• Apple Cinnamon Pancakes: Made with cinnamon and topped with juicy, caramelized apples.
• Banana Pancakes: Made with ripe bananas for delicious flavor.
• Classic Pancakes: Classic, fluffy buttermilk pancakes.
• Lemon Pancakes: Bright and refreshing.
• Chocolate Chip Peanut Butter Pancakes: For an indulgent breakfast treat.

4.92 from 12 votes

Ricotta Pancakes

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

YIELD: 8 pancakes

 

Rich, light, and fluffy ricotta pancakes taste amazing topped with fresh fruit and maple syrup!

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Ingredients

• 3/4 cup (100g) 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.

Recipe Notes

Pro pancake tip: To make your pancakes extra fluffy, use room temperature ingredients. Let the refrigerated ingredients sit out for 30-45 minutes before making the batter. This helps create a light and fluffy texture.