Moist And Fluffy Ricotta Pancakes

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Moist and fluffy ricotta pancakes are the ultimate pancake breakfast. This ricotta pancake recipe will really help you up your pancake game and is perfect for everyday pancakes or special occasions. These ricotta pancakes are sweet, fluffy, delicious and so easy to make.

ricotta pancakes on plate — Moist and Fluffy Ricotta Pancakes.

This ricotta pancakes recipe is basically Italian-style pancakes and just as easy as making regular pancakes. Our family has been making these for years and we are not tired of them yet because that combination of cinnamon and ricotta is really a match made in heaven.

This ricotta cheese pancakes recipe not only tastes amazing, but they are light and fluffy and so moist. I also love the addition of cinnamon to these pancakes.

These pancakes are also a great way to use up that ricotta cheese that you only used half of for dinner the night before. If you have recipes like my fresh ricotta and tomato salad or my creamy mushroom and asparagus pasta that uses only about half a container of ricotta, this recipe is perfect for using up extra ricotta cheese.

I really think these are the best pancakes you can make and I will show you how easy it is to make so you can make them at home too.

Ingredients And Substitutions

Whole milk ricotta (try to use whole-milk ricotta and not skim milk ricotta). Whole milk ricotta keeps the pancakes moist and fluffy.
Eggs. I use large eggs for these pancakes.
All-purpose flour.
Vanilla extract. This brings out the sweetness of the ricotta and imparts a beautiful vanilla flavor to the pancakes.
Sugar. Regular granulated sugar. This just helps lightly sweeten the pancakes.
Baking Powder. This gives it rise and makes fluffy pancakes.
Ground cinnamon. I love the combo of cinnamon and ricotta.
Kosher salt. If you do not have kosher salt, you can use regular table salt but just half the amount.
Whole Milk. Again, like the full-fat ricotta, this will ensure the pancakes are moist.
Vegetable oil.

You see the rise in these delicious ricotta pancakes!

The ingredients are the same as what you will find in traditional pancakes. The only addition is we are adding in some ricotta and adjusting quantities of some of the other ingredients.

How to make ricotta pancakes

Making these pancakes is as simple as:

Make the ricotta mixture: In a small bowl, combine ricotta with the wet ingredients.
Whisk dry ingredients: In a separate large mixing bowl, mix dry ingredients together.

Combine: Now add wet ingredients to the dry ingredients until it just comes together.
Cook: Ladle ricotta pancake batter onto a preheated non-stick skillet or electric griddle and cook until golden on both sides.

Pro-Tip: You do not need to mix the ricotta pancake batter until completely smooth. Only mix the ingredients together lightly until a batter forms. A few lumps in the batter is fine. This will ensure that you have tender pancakes!

Toppings

I love making these pancakes for special occasions because they are really enjoyed around here.

You can also make these pancakes even more decadent (and special) by making a really easy vanilla dessert sauce, or a honey simple syrup, blackberry puree, maybe a nectarine jam, or berry sauce to pour over the top!

Variations

You will often see lemon juice added to ricotta pancake recipes but I prefer the pure taste of the ricotta in my pancakes so I leave the lemon out. If you prefer lemony pancakes, you can easily add that to the recipe if you like it.

I have added quantities for that in the notes section in the recipe below.

If you do decide on making these pancakes as lemon ricotta pancakes, I suggest checking out my easy homemade 3 ingredient blueberry sauce.

Storing Leftovers

If you do happen to have any pancakes left over, you can store them in the refrigerator covered for up to 2 days.

To reheat the pancakes, place them on a plate and microwave for 30 seconds to 1 minute.

Faqs

What is the secret to perfect ricotta pancakes?

To make amazing pancakes, the secret is to not over-mix them. Overly mixed pancakes will be tough. Remember that a few lumps in the batter are fine.

Is it better to cook these pancakes with butter or oil?

Cooking pancakes in butter is our preference for cooking pancakes because it cooks the outside of the pancakes evenly. Using oil can cook the outside of the pancakes a little faster than the inside.

Give this Italian pancake recipe a try and I know you will be immediately hooked!

More Ricotta Recipes

If you love these fluffy and moist pancakes, you may also like these:

Print Recipe

4.97 from 28 votes

These light and fluffy ricotta pancakes are the perfect start to any morning.

Prep Time5

Cook Time10

Total Time15

Servings: small pancakes

US Customary - Metric

Author: Melissa Oleary

Ingredients

1 ¾ cup all-purpose flour
1 cup milk
½ cup ricotta cheese
3 large eggs
2 tablespoons sugar
2 tablespoons vegetable oil divided
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon ground cinnamon

Instructions

In a medium bowl, whisk together milk, oil, ricotta, vanilla and eggs.
1 cup milk, ½ cup ricotta cheese, 3 large eggs, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract
In a separate bowl combine all of the dry ingredients.
1 ¾ cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon
Add dry ingredients to wet mixture; whisk until just combined. Do not over mix. It is normal to still see some lumps. The batter will be thick.
Heat a large skillet or griddle over medium.
Add 1 tablespoon of oil or butter to the skillet
Once your pan is nice and hot, spoon ⅓ cup of batter for each pancake on to your skillet and cook until pancakes begin to rise and some light bubbles form, about 2-3 minutes.
Flip pancake and repeat with the other side.
If pancakes are browning too quickly adjust your heat to medium low.
Place pancakes into a stack and serve with butter and maple syrup or your favorite toppings.

Notes

For lemon ricotta pancakes:

Omit the cinnamon in the recipe

Add to the batter: 1 teaspoon of lemon zest

juice of ½ of a lemon (about 1 tablespoon)

For Homemade Berry Sauce Toppings:

3 ingredient blueberry sauce

Homemade mixed berry sauce

Nutrition