Ricotta pancakes are perfectly light, moist, and fluffy, and so smooth they melt in your mouth. Perfect for breakfast or brunch!
I love regular pancakes any day of the week. To be honest, they’re one of our go tos, as my 4 year old has his breakfast favorites. Every morning he asks for either yogurt, toast with the syrup (aka french toast 😉 ), cereal or pancakes. These ricotta pancakes are such a delicious change up to the traditional, but don’t take much more time at all.
The pancake batter is full of creamy ricotta cheese, which doesn’t make the pancakes cheesy at all, but makes them so so creamy and smooth!
They’re so creamy in the middle, but because you cook them in butter the outside gets a little bit crispy and crunchy which makes them just so good. The creaminess reminds me a little bit of German pancakes or crepes.
These are perfect for any day of the week, but if you’re normally skipping breakfast or grabbing a granola bar or something quick on the go, let me tell you that it’s worth it to take the extra few minutes to make these on a weekend. Saturday or Sunday morning and these ricotta pancakes are calling your name!
Top them with any of your favorite pancake toppings, store bought maple syrup, caramel syrup, powdered sugar, whipped cream, your favorite fresh fruit like blueberries, strawberries, peaches, etc. What will you put on yours?
- 2 eggs (separated)
- 1 cup ricotta cheese
- 3/4 cup Buttermilk (can substitute regular milk)
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 TBS white sugar
- butter for cooking
- Stir together the egg yolks, ricotta, buttermilk, and vanilla extract in a large bowl. Make sure to break apart any large lumps of ricotta.
- In a separate bowl, stir together the flour, baking powder, salt, and sugar.
- Add the flour mixture to the wet mixture and mix it together until just combined.
- In a medium sized bowl, add your egg whites. Whisk them with a hand beater (or by hand) for about 1 minute until nice and foamy, and starting to stiffen. Stir once with a rubber spatula to get the egg whites at the bottom and beat together again.
- Pour the egg whites into the batter and fold them together.
- Heat a nonstick skillet or griddle over medium heat.
- Spread top of skillet or griddle with butter.
- Pour 1/3 of a cup of batter onto the skillet. Gently spread it out a little with the measuring cup.
- Cook for about 2 minutes, or as long or as little as it takes till the top start to bubble and the bottom is golden underneath.
- Flip and cook the bottom side for about 1 minute until done.
- Remove from skillet and repeat with additional batter. Spreading more butter as needed.
- Serve pancakes hot topped with fresh fruit, syrup, whipped cream, etc.
Christine Savinelli says
These pancakes were delicious & a great way to use up some Ricotta cheese I had from another recipe!😀
Yay! I’m so glad!
Hi, i’m Gail, I tried your ricotta pancakes this morning, they were so light n fluffy n delisous. Instead of plain I added pecans on three, chocolate chips on three, on each batch, they turn out great. When it recommend buttermilk, I remember I froze my leftover buttermilk in ice cube tray’s, I thawed to make 3/4 cups of buttermilk, there was no different taste,just like it was fresh from the store. Thanks for sharing. Gail
Emily @ Love, Pasta and a Tool Belt says
Yum! These sound really good. My 2 year old is just getting really into pancakes so I will have to try these out for us!