These ricotta pancakes are special breakfast recipe with a soft, fluffy texture, creamy center and crisp edges.
Ricotta in Pancakes
My family’s absolute favorite breakfast is pancakes! They could literally eat a pancake recipe every day if I let them. We love homemade buttermilk pancakes, Swedish pancakes and now these easy ricotta pancakes!
It may sound strange, but adding ricotta cheese to your pancakes is a game changer! You can’t taste the tangy flavor like you would in a lasagna yet the ricotta makes them super moist and soft, with a fluffy consistency.
The texture is thicker than a crepe and they have a more dense and rich consistency than your traditional pancake recipe with a sweeter, buttery taste. Ricotta is a hidden gem that takes baked goods up a notch like these pancakes and ricotta cheese cookies.
Ingredient Notes
- Baking staples: All purpose flour, milk, vanilla extract, baking powder and salt. Basic pancake ingredients.
- Sugar: Granulated sugar helps gives these pancakes their sweet cream taste.
- Ricotta cheese: Whole milk ricotta will add the best rich taste.
- Eggs: Two eggs for binding.
- Butter: Both for serving and frying your pancakes. Butter is what will give your pancakes crispy edges with a custardy center.
Adding Lemon
Lemon ricotta pancakes is a popular variation of this recipe and while my kids love them plain, I love adding lemon and blueberries for extra flavor.
I usually cook half the batter plain and then add in the lemon zest from 1 lemon and about 1-2 Tablespoons lemon juice. Then I add about 8 blueberries to the top of the pancakes right after I pour the batter onto the pan. You could also skip the fresh blueberries and top with homemade blueberry sauce.
How to Make Ricotta Pancakes
- Whisk dry ingredients: Whisk together the flour, sugar, baking powder and salt in a large bowl to remove any lumps.
- Make pancake batter: In a separate bowl, whisk together the milk, ricotta, eggs and vanilla. Add ricotta mixture to the dry ingredients and stir your wet ingredients with dry until just combined then let rest a few minutes while your skillet heats up.
- Fry pancakes: Heat a large skillet over medium heat with one Tablespoon of butter. Then using a 1/4 cup pour the batter onto the pan. Wait until bubbles appear then flip. Cook the other side an additional 2 minutes. Repeat to cook the rest of the pancakes. Turn to medium-low heat if they are browning too fast.
- Serve: Serve pancakes hot with butter and maple syrup.
Recipe Tips
- Don’t over mix. It’s okay if there are still a few lumps in the batter. You don’t want to over mix it or else it can make the texture a bit dry and chewy.
- Let rest. While your griddle or skillet is heating up, let the batter rest in the bowl for a few minutes. This will help create a super light and fluffy result.
- Crisp edges. For crispy edges on the ricotta pancakes, you will need to fry the pancakes in butter. Non-stick cooking oil will work but the edges will not be crispy.
- Bubbles. As soon as the tops are covered with small bubbles (like in picture above), then your pancakes are ready to flip over.
- Extra mix-in’s: Feel free to mix in extra ingredients like chocolate chips, cinnamon or a dash of warm spice.
- Toppings: There are plenty of ways to enjoy these ricotta pancakes! You can keep it classic with butter and maple syrup, or fancy them up a little with some sweet lemon curd, fresh blueberries or strawberry jam and a sprinkle of powdered sugar.
How to Store and Freeze
- Store: Refrigerate leftover pancakes in an airtight container in the refrigerator up to 4 days. Place a piece of parchment paper between pancakes to prevent sticking.
- Freeze: Any leftover pancakes are great for freezing. Make sure they have cooled completely, then store in a large freezer bag for up to 3 months. Reheat in the microwave or toaster oven for 30 seconds when ready to enjoy.
- Reheat: Reheat easy ricotta pancakes in the microwave. Stack 3 on a plate or the desired amount and cover with a damp paper towel. The damp towel will help prevent them from drying out. Reheat in 30-45 second intervals until warmed through.
If you love to have pancake recipes for any occasion you can, try these banana pancakes, Swedish pancakes or make a few for a pancake charcuterie board.
More Breakfast Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Ricotta Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon Kosher salt
- 1 ½ cups milk
- 1 cup ricotta cheese , not watery
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 Tablespoons salted butter , more as needed
For serving: butter, maple syrup, berries
Instructions
- Whisk together 1 1/2 cups flour, 1/3 cup sugar, 2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl.
- In a separate bowl, whisk together 1 1/2 cups milk, 1 cup ricotta, 2 large eggs and 1 Tablespoon vanilla. Add to the dry ingredients and stir just until combined. It's okay if there's a few lumps. Let rest a few minutes.
- Heat a large skillet over medium heat. Melt a Tablespoon of butter on the pan. Then use a 1/4 cup to pour the batter onto the pan. Flip once there are bubbles on top and the edges are lightly browned. Then cook the other side an additional 2 minutes. Repeat to cook the rest of the pancakes. Turn the heat to medium-low if they are browning too fast.
- Serve hot with butter and maple syrup.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Freezer-Friendly, Kid-Friendly, Stovetop, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Recently I prepared pancakes using Unflavored whey powder in stead of regular flour. 1st to try ricotta pancakes. I liked them.
Really good pancakes. Very moist. My family loves them.
So glad you enjoyed the ricotta pancakes!
This recipe was so delish, and no need to separate eggs and make stuff peaks! I’m not about that in the morning. Truly an easy and yummy recipe-thank you!
I’m so happy you enjoyed it, Frenchie! :)
We love these! A family favorite.
I think I need to add ricotta every time now!! They are delicious & so fluffy!! Great addition!
Decided to switch up breakfast and try these pancakes instead of our usual. They were so good! I used your trick to keep them warm since it always takes longer for my teen to get to the table in the morning. Worked like a charm.
Such an amazing day starter!! My kids loved it!
I had never added ricotta to pancakes before but it was amazing! You were right, it added a delicious tangy flavor to them!
I LOVE pancakes. These ricotta pancakes look amazing and super easy to make. :)
Ricotta pancakes are the best! These look amazing. :)
Baking powder or baking soda, ingredients say powder, instructions say soda
It’s baking powder. Thanks for catching that, I just changed it. Hope you enjoy! :)
I have never tried ricotta pancakes but these look perfect!
I love the texture of these pancakes!
I’ve only had ricotta pancakes once but they were delicious! Can’t wait to try these!
So good! My family will love them!
I am craving a stack of these pancakes right now! So tasty!
This will make the whole family happy, looks so good!
These pancakes sound like a great addition to our weekend brunch menu.