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Thick and Fluffy Ricotta Pancakes

Ricotta Pancakes

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

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
YIELD 8 pancakes

Ingredients

  • ¾ cup (100g) all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup (240 ml) ricotta cheese
  • ¾ cup (180 ml) whole milk
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Grated zest of ½ 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.