If you’re searching for the dreamiest pancakes around, look no further than this easy Ricotta Pancake recipe. With golden edges and puffy, custardy centers, you’ll love these pancakes with ricotta cheese!
A New Favorite Breakfast
There are two kinds of people in this world. People who love pancakes, and people who are wrong.
That’s right, I said it. Pancakes are the best, and anyone who disagrees can fight me. Or meet me for coffee and a friendly debate. I’m up for either.
Listen up, pancake haters. I get it. I’ve had pancakes that were thin and flavorless, rubbery, gummy, or only slightly removed from the taste and texture of cardboard.
But once I had great pancakes—I’m talking thick, puffy, buttery, fluffy pancakes—French toast just couldn’t compare.
My favorite weekend breakfast is a plate of hot-off-the-griddle pancakes, topped with a dab of butter and smothered in real maple syrup.
Sometimes I add bananas or peanut butter, sometimes a side of bacon. Occasionally I make Strawberry and Chocolate Chip Pancakes. But really, when you start with amazing pancakes, you don’t need all the extras.
Ricotta—Not Just for Lasagna
Before ricotta pancakes entered my life, these Perfect Fluffy Buttermilk Pancakes were my go-to. They’re my first love, the recipe that convinced me it was 1000% worth it to ditch the box and make pancakes from scratch.
That said, this ricotta pancake recipe is giving my old favorite a run for its money.
I know, I know. Ricotta in a pancake probably doesn’t sound all that appealing. After all, isn’t that the stuff we put in Meatballs and Lasagna Dip?
Why yes, yes it is. And that same secret ingredient that makes moist, tender meatballs and creamy pastas also happens to make the richest, fluffiest pancakes around.
In case you’re worried, these pancakes don’t taste cheesy or like lasagna (thank God). The ricotta just makes them extra moist and fluffy, with a custardy texture that is positively divine.
I hope you love these as much as my family does. If you give them a try, come back to let me know what you think!
Key Ingredients for Fluffiest Ricotta Pancakes
- Baking staples. Flour, baking soda, baking powder, salt, sugar, milk, and vanilla extract. We’re using all the basics here!
- Ricotta cheese. Trust me: ricotta will make your pancakes irresistibly moist and fluffy.
- Separated eggs. Like my favorite Buttermilk Pancake recipe, these ricotta pancakes use separated eggs to impart more fluffiness. I’ve never found it necessary to go to the trouble of whipping the egg whites. Just give them a quick whisk with a fork so they’re not quite so gloopy (that’s a word, right?), then stir them into the batter at the very end of your prep.
- Butter. I prefer frying pancakes in butter. The combination of butter + the hot pan forms the perfect crispy edges and custardy centers.
How to Make Pancakes with Ricotta Cheese
- Mix the dry ingredients. In a bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
- Whisk the wet ingredients. In another bowl, whisk the ricotta, milk, vanilla or lemon, and 2 egg yolks until most of the ricotta is smooth and not clumpy.
- Whisk the egg white. In another bowl, quickly whisk the egg whites. They don’t have to be beaten into peaks, they just need to be thinned out a bit so they’re easier to incorporate.
- Mix the dry and wet ingredients. Add the ricotta mixture to the flour mixture and stir gently until mostly combined. It’s actually good if the batter remains a little lumpy. Gently incorporate the egg whites. Allow the mixture to sit while you preheat a skillet.
- Heat a skillet over medium heat. It’s ready when a drop of water sizzles on the surface. Add a dab of butter or oil to the pan (I prefer butter). Place 1/4 cup dollops of batter onto the hot skillet. Cook until bubbles appear on the surface. Flip and continue to cook until heated throughout. Repeat with remaining batter.
- To keep them warm, place cooked pancakes on a cookie cooling rack in an oven set to the lowest temperature it will go.
- Serve warm with berries, bananas, and real maple syrup. (Or whatever toppings suit your fancy).
Cooking Tips for Success
- If you have time, allowing the batter to sit for 5-10 minutes before cooking will aid in fluffiness. I usually just let it sit while I preheat the griddle.
- Speaking of the griddle, make sure it’s hot before you place any batter in the pan. It’s ready when drops of water sizzle and evaporate on contact. I love using an electric griddle for these because you can make a lot of pancakes at once, and the completely flat surface allows them to cook more evenly.
- If you want to use this recipe as your standard pancake recipe, it’s absolutely perfect as is. For a summery and zesty twist, omit the vanilla extract, and replace it with a Tablespoon of lemon juice and the zest of one lemon.
Make Ahead and Freezing Tips for Ricotta Pancakes
- I use this electric griddle to make multiple pancakes at once.
- Cook the pancakes as usual and let them cool completely in a single layer.
- Once the pancakes are cooled, stack them between sheets of parchment paper and place in an airtight container.
- Pancakes can be refrigerated for 48 hours or frozen for up to 3 months. Thaw overnight in the fridge before reheating. See below for reheating instructions.
No more standing over a hot stove dishing out a few pancakes at a time while hangry souls clamor at your feet. Everyone gets hot and fresh pancakes!
FAQs
How do you reheat pancakes?
Oven
To reheat pancakes in the oven, preheat the oven to 350 degrees. Place them in a single layer on a baking sheet, and cover with aluminum foil. Reheat for 6-10 minutes or until heated through.
Microwave
To reheat pancakes in the microwave, place a stack of up to 3 pancakes on a plate and cover with a slightly damp paper towel. Reheat in 45 second increments until heated through.
How do you keep pancakes warm?
After the pancakes are cooked, place them on a cookie rack in a single layer. Keep them in the oven on the lowest temperature until ready to serve.
Can you double this recipe?
Yes! This makes about 6-7 generous sized pancakes. To make a larger batch, simply double all the ingredients and follow the instructions as usual.
How do you get crispy edges on Ricotta Pancakes?
Fry the Ricotta Pancakes in butter. Alternatively, if you don’t like crispy edges, fry the pancakes with just a spray of non-stick cooking oil.
Can you freeze Ricotta Pancakes?
Absolutely! This pancake recipe makes just enough for our small family, but you can absolutely freeze any leftover pancakes! These easily reheat in the microwave and can make for a great quick and easy breakfast treat.
If you’re looking for a way to save time or a prep-ahead pancake breakfast, give my Overnight Pancake Casserole a try!
What to Serve with Ricotta Pancakes
I like to serve these beauties with fresh berries and maple syrup or sliced bananas and pecans. If you make the lemon version, a couple of blueberries dotted into the batter while they’re cooking is heavenly.
For a savory companion to these sweet flapjacks, I would recommend a slice of my Crustless Quiche Lorraine or Overnight Breakfast Casserole.
More Pancake Recipes
I’ve got pancake recipes for every occasion.
If it’s raining, make some Banana Pancakes, Jack Johnson style!
If it’s brunch, make my Mini Carrot Cake Pancake Stacks.
If it’s a hot summer day, try my 5 Ingredient German Pancake with Cinnamon Peaches.
And if you’re having friends over, why not throw an entire pancake shindig? Check out my tips for throwing an Epic Pancake Bar Party.
Ricotta Pancakes
The addition of ricotta cheese makes these pancakes rich, fluffy, and luxurious. They're perfect by themselves or with your favorite toppings.
Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons granulated sugar
- 1 cup full fat ricotta cheese
- 1/2 cup milk (not skim)
- 2 eggs, separated
- 1/2 teaspoon vanilla extract (or sub lemon juice + zest of 1 lemon for a twist)
- Butter, for frying and serving
Instructions
- In a bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
- In another bowl, whisk the ricotta, milk, vanilla or lemon, and 2 egg yolks until most of the ricotta is smooth and not clumpy.
- In another bowl, quickly whisk the egg whites. They don't have to be beaten into peaks, they just need to be thinned out a bit so they're easier to incorporate.
- Add the ricotta mixture to the flour mixture and stir gently until mostly combined. It's actually good if the batter remains a little lumpy. Gently incorporate the egg whites. Allow the mixture to sit while you preheat a skillet.
- Heat a skillet over medium heat. It's ready when a drop of water sizzles on the surface. Add a dab of butter or oil to the pan (I prefer butter). Place 1/4 cup dollops of batter onto the hot skillet. Cook until bubbles appear on the surface. Flip and continue to cook until heated throughout. Repeat with remaining batter.
- To keep cooked pancakes warm, place them on a cookie cooling rack in an oven set to the lowest temperature it will go.
- Serve warm with berries, bananas, and real maple syrup. (Or whatever toppings suit your fancy).
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 530Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 157mgSodium: 1214mgCarbohydrates: 61gFiber: 2gSugar: 9gProtein: 29g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Wow! These came out just like the picture. Keeper recipe. I whisked my whites till they were frothy, couldn’t stop myself. I got 10 pancakes using a 1/4 cup scoop and they were generously sized. Thanks for a quick and delicious recipe!
I also substituted coconut sugar for regular sugar.
Just made these. Made 1 1/2 recipes, added cinnamon because I always add cinnamon to my pancakes, chopped nuts and added frozen blueberries after the batter rested. I also used half and half mixed with 1% milk because I didn’t have whole milk. Batter is thick but they came out nice and fluffy.
Delicious recipe, but you forgot to put the vanilla in the directions. I added it later. 🙂 G
Thanks for the catch! I will add it to the recipe!
Wow, This looks yummy also easy to make. I think it will be the perfect meal for breakfast. I will try it for sure. Thanks for the sharing such a yummy recipe with all of us.
I had leftover ricotta from a lasagna we had recently so this post arrived at the perfect time. The pancakes were so fluffy and delicious. There’s a lot of protein in them too so I felt satisfied for longer than usual. I found that cooking them in butter with the grill pan over medium heat on the stove caused the butter to smoke and burn slightly. Next time I will try using oil on my pan and see if that works better. The hubby said these were much better than the store bought mix we usually use. Thanks for a great new recipe Courtney!
I always love hearing your reviews! I’m glad you guys liked the pancakes. I seem to always have ricotta leftover from anothe recipe, so this is my new favorite way to use it up!