Ricotta Pancakes

Name: Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: Eggs (medium, at room temperature) 2; Cow's milk ricotta cheese 3.5 oz; Sugar 1 ½ tbsp; Whole milk At room temperature 0.3 cup; Baking powder 1 ¼ tsp; Type 00 flour 0.8 cup; Fine salt 1 pinch; Butter 2 tbsp; Butter to taste

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127

Calories per serving

Vegetarian

Energy Kcal 127
Carbohydrates g 13.3
of which sugars g 3.7
Protein g 4.6
Fats g 6.1
of which saturated fat g 3.34
Fiber g 0.4
Cholesterol mg 68
Sodium mg 182

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Ricotta pancakes are such a breakfast hit. They're known for being soft and moist—really a step up from your usual stack. I mean, there are lots of pancake varieties out there, but ricotta cheese? It really really makes a difference. It gives the pancakes this creamy texture—so good—and extra flavor without making them heavy. In the US, these pancakes are pretty much a staple, especially on those laid-back weekend mornings. And you know, when you want something a little special. And lemon ricotta pancakes? Often on menus, they have a hint of lemon zest for a fresh, tangy kick. Super fluffy, they give you a stack that's thick yet never dense. Pretty simple to whip up, too. Great for busy weekdays or brunch with friends.

Toppings are where the fun kicks in with these fluffy ricotta pancakes. Some folks like yogurt and berries—light and sweet—while others go for warm chocolate or honey. Really can't go wrong. The mix of fresh fruit and a sprinkle of nuts is tough to beat. If you're feeling adventurous, try apples or Nutella. Delicious, right? These pancakes are so so versatile, you can add whatever you like. Modern twists? Oh, there are protein pancakes or even coffee pancakes for a boost. Homemade versions let you adjust flavors to suit your taste. Whether you call them easy ricotta pancakes or the best ricotta pancakes—seriously good—they're perfect for trying new toppings and flavor combos. Breakfast lovers are always finding fresh ways to enjoy them. So they're a go-to for anyone wanting a golden, tender, and satisfying start to the day. These pancakes bring a contemporary and flexible approach to breakfast—celebrating creativity and taste in every bite. So here's the thing: mix and match and find your favorite way to enjoy these pancakes. Really, they're a delight!

INGREDIENTS

127

Calories per serving

Ingredients for 8 ricotta pancakes: Eggs 2 - (medium, at room temperature); Cow's milk ricotta cheese 3.5 oz (100 g); Sugar 1 ½ tbsp (20 g); Whole milk 0.3 cup (70 g) - At room temperature; Baking powder 1 ¼ tsp (6 g); Type 00 flour 0.8 cup (100 g); Fine salt 1 pinch; Butter 2 tbsp (25 g)

For greasing the pan: Butter to taste

Preparation

How to prepare Ricotta Pancakes

To prepare the ricotta pancakes, melt the butter over very low heat (in the same non-stick pan where you will later cook the pancakes) 1, let it cool while you prepare the batter. In a bowl, break the whole eggs, add the sugar 2 and beat for a couple of minutes with a hand whisk 3,

until the mixture becomes slightly frothy; you don't need to whip it. Add the ricotta 4 and mix gently to combine it. Then pour in the milk 5 and stir briefly again 6.

Sift the flour and baking powder separately, add a pinch of salt 7. Then gradually add the dry ingredients to the egg mixture 8, stirring just enough to incorporate them 9.

Gently fold in the now-cooled butter 10, working the batter as little as possible: you will get a fairly thick consistency 11, similar to cake batter. Don't worry if there are lumps, it's normal. Wipe the pan with a piece of kitchen paper to remove excess melted butter 12.

Heat the pan over medium heat and when it's hot, place a couple of tablespoons of batter in the center, spreading it slightly with the back of the spoon 13. Let cook for 3-4 minutes on one side, checking the browning of the base before flipping the pancake 14: cook for another 1-2 minutes on the other side. Place the ready pancake on the serving plate and continue this way until all the batter is used. You will get 7-8 pancakes with these quantities. As they are ready, lay them out without stacking them 15: avoiding pressing them will keep them fluffy. Only when serving, stack them gently as tradition dictates. Serve with yogurt, cream or a berry sauce, with fresh fruit or the classic and delicious maple syrup!

Storage

You can store your ricotta pancakes for 1 day in an airtight container.

We do not recommend freezing.

Advice

Want to add blueberries or other ingredients? You can do this directly on the fritters once the base is golden, before flipping them to continue cooking!

For the translation of some texts, artificial intelligence tools may have been used.