If you have yet to discover the magic of the Ricotta Pancakes Recipe, you are in for an absolute treat. These pancakes offer a luscious, tender crumb with a subtle tang from the ricotta that makes every bite feel like a cozy morning hug. Unlike ordinary pancakes, the ricotta adds a rich creaminess that elevates the texture and flavor, making your breakfast or brunch something genuinely special and memorable. Once you try this recipe, it will effortlessly become a beloved classic in your kitchen rotation.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Ricotta Pancakes Recipe to create a pancake with exceptional texture and flavor. Each component plays an essential role, from the creamy ricotta lending moisture and richness to the flour providing structure and the subtle sweetness balancing the tang.
- Whole milk ricotta cheese (32 oz): The star of the show that makes these pancakes so creamy and tender.
- Large egg (1): Adds richness and helps bind the ingredients together for a perfect batter.
- Granulated sugar (1/2 to 3/4 cup): Balances the tanginess of the ricotta; adjust based on your preference for sweetness.
- All-purpose flour (1 1/2 cups): Gives the pancakes their form and lightness—plus a little extra for shaping.
- Baking powder (1/2 teaspoon): Ensures the pancakes rise fluffy and perfectly airy.
- Vanilla extract (1 teaspoon, optional): Adds a gentle warmth and subtle sweetness to enrich the flavor.
- Oil for frying: Olive oil or your preferred frying oil to get that golden, crisp exterior.
- Sour cream (1/2 cup): For serving—adds a tangy creaminess that pairs beautifully with the pancakes.
- Granulated sugar (1-2 tablespoons): To stir into the sour cream for a touch of sweet contrast when serving.
How to Make Ricotta Pancakes Recipe
Step 1: Prepare the Batter
Start by placing the whole milk ricotta in a large mixing bowl. Add the egg and your chosen amount of sugar, then whisk everything together gently until smooth. The ricotta may have a few lumps—that’s perfectly fine and adds to the texture of the pancakes. Next, sift the flour and baking powder together into the ricotta mixture, folding it in slowly. Stir just until everything comes together; overmixing can make the pancakes tough, so be gentle here.
Step 2: Add the Flavor
If you love a hint of vanilla, now is the time to fold in about a teaspoon of vanilla extract. This adds a lovely aromatic note that enhances the natural creaminess of the ricotta without overpowering it. Your batter should be thick but spoonable—like a soft dough that holds its shape nicely.
Step 3: Shape and Fry
Heat a skillet or griddle over medium heat with a thin layer of oil. To keep the pancakes uniform and neat, sprinkle a bit of flour on your hands, then take a spoonful of batter and gently shape it into rounds before sliding them onto the pan. Cook each side for about 3 minutes until golden brown and puffed up. They should be beautifully golden yet tender inside, with a slight crust on the outside that gives way to a creamy middle.
Step 4: Serve Warm
Once cooked, transfer the pancakes to a warm plate. These ricotta wonders are best enjoyed fresh off the griddle, soft, fluffy, and fragrant. Serve immediately to fully savor their luscious texture and gentle sweetness.
How to Serve Ricotta Pancakes Recipe
Garnishes
Delight your guests or family by topping these pancakes with fresh berries, a dusting of powdered sugar, or a drizzle of honey or maple syrup. The creamy ricotta pancakes are a blank canvas for all kinds of beautiful finishes—think lemon zest for a zingy kick or a dollop of whipped cream for extra indulgence.
Side Dishes
Try pairing these pancakes with crisp bacon or sausages to introduce a savory contrast. Fresh fruit salad or a simple smoothie also complements the richness perfectly, balancing out the plate with freshness and natural sweetness.
Creative Ways to Present
For a delightful brunch presentation, layer the ricotta pancakes with mascarpone and berries in between to create a pancake stack parfait. Alternatively, serve them alongside a small pot of warm fruit compote and a sprinkle of toasted nuts for texture and flavor dimension. This Ricotta Pancakes Recipe shines brightest when you let your creativity play.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (which can definitely happen because they’re so good), store them in an airtight container in the fridge for up to 2 days. Reheat gently to keep their delicate texture intact.
Freezing
Ricotta pancakes freeze beautifully. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They’ll keep for up to 2 months, making it easy to enjoy homemade pancakes any day with minimal fuss.
Reheating
The best way to reheat ricotta pancakes is in a warm skillet over low heat or briefly in the toaster oven. This method brings back their slightly crisp edges and soft interior. Avoid microwaving, if possible, as it can make them a bit soggy.
FAQs
Can I use low-fat ricotta instead of whole milk ricotta?
While whole milk ricotta gives the best creamy texture and richness, you can use low-fat ricotta if needed. Just expect slightly less richness and a somewhat drier pancake, but they will still be delicious.
Is it necessary to add vanilla extract?
Vanilla is optional but recommended as it subtly enhances the flavor. If you prefer your pancakes more neutral or savory, you can skip it without issue.
Can I substitute sour cream with yogurt when serving?
Yes, plain Greek yogurt is an excellent alternative that offers a similar tang and creamy texture. It’s a lighter option that complements the ricotta pancakes beautifully.
How do I keep my ricotta pancakes from sticking to the pan?
Make sure your pan is well heated and lightly oiled before adding batter. Using an oil with a high smoke point like vegetable or canola oil helps, and avoid flipping too early. Patience ensures a smooth release.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, but check for any baking powder that might contain gluten. The texture may vary slightly but will remain delicious.
Final Thoughts
This Ricotta Pancakes Recipe is a delightful twist on a classic favorite that brings something special to your breakfast table. With its tender crumb and rich, creamy flavor, it’s sure to become a fast favorite for you and those you love. Don’t wait to indulge in this comforting recipe—it’s simple, satisfying, and truly joyful to make and eat.
Print
Ricotta Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-American
Description
Fluffy and creamy ricotta pancakes that offer a delightful twist to traditional pancakes with the richness of ricotta cheese. Perfect for a comforting breakfast or brunch, these pancakes are lightly sweetened and fried to golden perfection, served best with a touch of sour cream and sugar for added flavor.
Ingredients
Main Ingredients
- 32 oz whole milk ricotta cheese (about 4 cups)
- 1 large egg
- 1/2 – 3/4 cup granulated sugar (depending on sweetness preference)
- 1 1/2 cups all-purpose flour (plus more for shaping)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- Oil for frying (olive oil or your preferred frying oil)
Topping
- 1/2 cup sour cream
- 1–2 tablespoons granulated sugar (to taste)
Instructions
- Prepare the batter: In a large mixing bowl, combine the ricotta cheese, egg, and sugar. Mix until well incorporated. Add the flour and baking powder, and blend until just combined. Stir in vanilla extract if using. The batter will be thick and slightly lumpy.
- Shape the pancakes: Lightly flour your hands and shape the batter into small rounds or patties, approximately 3 inches in diameter and about 1/2 inch thick. This will help the pancakes hold together during frying.
- Heat the oil: In a large skillet or frying pan, heat a thin layer of oil over medium heat. The oil should be hot enough to sizzle when a drop of batter is added.
- Cook the pancakes: Carefully place the shaped pancakes in the hot oil. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Adjust the heat as necessary to avoid burning.
- Prepare the topping: While pancakes are cooking, mix the sour cream with granulated sugar to taste for a lightly sweetened topping.
- Serve: Drain the cooked pancakes on paper towels to remove excess oil. Serve warm topped with the sweetened sour cream or your favorite syrup or fruit compote.
Notes
- Adjust sugar quantity according to your preference for sweetness.
- Use fresh ricotta cheese for the best flavor and texture.
- Flour your hands lightly to prevent sticking when shaping pancakes.
- Keep the oil at medium heat to ensure pancakes cook evenly without burning.
- These pancakes freeze well; reheat gently in a skillet or microwave.
