These ricotta cheese pancakes are fluffy, yet creamy—something of a cross between a Dutch baby, a crepe, and the fluffiest pancakes you’ve ever eaten. A few pantry staples and some rich ricotta cheese make for a delicious way to start your day.
When you’re looking for a little more than normal pancakes, add some creamy ricotta to the equation. Not only are there roughly 16 grams of protein per cup, but ricotta also adds so much moisture and a custard-like texture.
Ricotta cheese pancakes are the perfect pancakes for soaking up your favorite toppings, like homemade peach preserves or peach jelly, strawberry jam, real maple syrup, or fresh berries with a drizzle of raw honey. I went with a fresh blueberry syrup which will be on the blog soon!
They’ll fill you up if served on their own, but you could also add some poached eggs or easy zucchini frittata and fresh fruit for a larger spread.
If you’re familiar with making your own staples, like homemade cream cheese, homemade mozzarella, or Greek yogurt, you might enjoy making this pancake batter with homemade ricotta cheese. If you’re not there yet, no worries – a tub from the grocery store works perfectly!
These easy ricotta pancakes serve well on the weekend, but they’re quick enough to whip up during the week or as breakfast for dinner.
Why You’ll Love This Recipe
Delicious fluffy texture – Creamier than a traditional pancake, while also super soft, they have the perfect pillowy texture.
Simple and quick – The recipe is uncomplicated and ready to cook in a matter of minutes, making it easy to whip up on a whim.
Great meal-prep option – Double or triple the recipe to reheat the leftover pancakes throughout the week. The whole family will thank you.
Ingredients
Ricotta cheese – Whole milk ricotta gives the pancakes their custardy texture.
Milk – A full-fat milk helps achieve that rich flavor.
Flour – I used all-purpose to keep the pancakes light and fluffy while still keeping some structure.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Ricotta Cheese Pancakes
Step 1: Combine flour, sugar, salt, and baking powder in a large bowl.
Step 2: If your ricotta is particularly watery, use a muslin towel or cheesecloth and let it strain for a little while. Once strained, add the ricotta to a bowl and whisk with milk and eggs until smooth.
Step 3: Add the wet ingredients to the dry ingredients and stir just until combined. Let the batter rest while heating a large skillet over heat.
Step 4: Melt a little butter in the skillet, then add pancake batter. Wait for bubbles to form and pop on the surface of the pancakes before attempting to flip them. They should appear set at the edges. Flip and cook on the other side for 1-2 minutes.
Step 6: Serve warm, or keep the cooked pancakes in a warm oven while finishing up the remaining batter.
Tips
- If your ricotta appears especially watery, go ahead and drain off that top layer before mixing the ricotta in.
- Toss in some blueberries, chopped strawberries, or even mashed banana to add some bursts of fruity flavor. Or add chocolate chips or chopped nuts for more texture and some sweet little pockets of gooey chocolate.
- Add flavorings like homemade vanilla extract, almond, cinnamon, or fresh lemon zest. You could add this whipped cream cheese crepe filling between pancakes for a decadent breakfast treat.
- Double the recipe and enjoy some leftovers through the week, gently reheated in the toaster or oven. They freeze well, too!
- Other ricotta pancake recipes call for whipping the egg whites and folding them into the batter. I did not take that extra step, but I still felt they had the perfect texture.
Recipe FAQs
Ricotta adds moisture to the pancakes and increases their fluffiness and tenderness.
Sure! If you buy a brand that has few to no preservatives or unnecessary additives, or if you make your own ricotta, then you’ll be able to enjoy ricotta for its calcium, protein, and vitamins like K and B12.
While ricotta makes amazing pancakes, they are also a bit more delicate. While cooking them, be sure to let the first side set completely before flipping. You want to see bubbles on the top side and wait until they pop before turning.
While I haven’t personally tried it, I think a 1:1 gluten-free flour would substitute well. Be gentle with flipping the pancakes, waiting until they are set.
Leftovers should be stored in an airtight container or bag in the refrigerator and are best if used within 4-5 days. For doubled recipes or larger amounts of leftovers, store them airtight in the freezer for up to three months. Reheat in the toaster, oven, or microwave.
More Brunch Recipes from the Farmhouse
- Sourdough French Toast Casserole
- Sourdough Dutch Baby Pancake
- Sourdough Pastry Braid
- Strawberry Stuffed French Toast
- Brioche Donuts with Vanilla Custard Filling
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Light and Fluffy Ricotta Cheese Pancakes
Ingredients
- 1 1/2 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup whole milk ricotta
- 1 cup milk
- 2 eggs
Instructions
- Combine flour, sugar, salt, and baking powder in a large bowl.
- In a separate bowl, whisk ricotta, milk, and eggs until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Let the batter rest while heating a large skillet over medium heat.
- Melt a little butter in the skillet, then add pancake batter. Wait for bubbles to form and pop on the surface of the pancakes before attempting to flip them. They should appear set at the edges. Flip and cook on the other side for 1-2 minutes.
- Serve warm, or keep in a warm oven while finishing up the remaining batter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
