Thick and Fluffy Ricotta Pancakes

Ricotta Pancakes

YIELD 8 pancakes


  • 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


  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 ΒΌ 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.