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Fluffy Ricotta Pancakes

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Fluffy Ricotta Pancakes are exceptionally tender, moist, and light with a subtle creamy richness. Serve them warm with maple syrup, fresh berries, powdered sugar, or citrus zest for an easy breakfast or brunch.

Ingredients

  • Ricotta cheese
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Granulated sugar
  • Salt
  • Large eggs
  • Milk
  • Vanilla extract
  • Fresh lemon zest, optional
  • Unsalted butter, melted
  • Butter or neutral oil, for cooking
  • Maple syrup, for serving
  • Fresh berries, for serving
  • Powdered sugar, optional, for serving
  • Butter, optional, for serving
  • Lemon wedges, optional, for serving

Instructions

  1. Whisk the flour, baking powder, baking soda, granulated sugar, and salt together in a large mixing bowl.
  2. In a separate bowl, whisk together the ricotta, eggs, milk, vanilla extract, and melted butter. Add optional fresh lemon zest if desired.
  3. Pour the wet ingredients into the dry ingredients and gently fold just until no large pockets of dry flour remain. Avoid overmixing.
  4. Let the batter rest for about 5 minutes while preheating the skillet or griddle.
  5. Heat a nonstick skillet or griddle over medium to medium-low heat and lightly coat it with butter or neutral oil.
  6. Scoop portions of batter onto the hot skillet, leaving enough space between the pancakes for easy flipping.
  7. Cook for 2 to 3 minutes, until bubbles appear across the surface and the edges begin to set.
  8. Carefully flip each pancake and cook for another 1 to 2 minutes, or until golden brown and cooked through.
  9. Continue cooking the remaining batter, adjusting the heat as necessary. Lower the temperature if the pancakes brown before their centers are fully cooked.
  10. Serve warm with maple syrup, fresh berries, powdered sugar, butter, lemon wedges, or other desired toppings.

Notes

  • Whole-milk ricotta provides especially rich, tender pancakes.
  • If the ricotta contains noticeable excess liquid, drain it before measuring to prevent the batter from becoming too thin.
  • Small lumps in the batter are fine. Overmixing can make the pancakes less tender.
  • For lemon ricotta pancakes, add plenty of finely grated fresh lemon zest to the batter.
  • For blueberry pancakes, scatter fresh blueberries over each pancake immediately after adding the batter to the skillet.
  • For chocolate chip pancakes, sprinkle mini chocolate chips over each pancake while the first side cooks.
  • For extra-fluffy pancakes, separate the eggs, whip the whites to soft peaks, and gently fold them into the finished batter.
  • Store cooled pancakes in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat pancakes in a toaster, skillet, or 350°F (175°C) oven for the best texture.
  • For longer storage, freeze cooled pancakes in a single layer before transferring them to a freezer-safe container or bag. Reheat directly from frozen.

Nutrition

Find it online: https://thefamilycooking.com/fluffy-ricotta-pancakes-2/