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.
This ricotta cheese pancake recipe makes the most delicious tall and fluffy pancakes and the sweet ricotta adds a beautiful background note and richness. This ricotta pancakes recipe is basically Italian-style pancakes and just as easy as making regular pancakes.
Why I love these
This ricotta cheese pancakes recipe not only tastes amazing, it is a great way to use up that ricotta cheese that you only used half of for dinner the night before. I know that I am not the only one with this problem 🙂
I also love the addition of cinnamon to these fluffy ricotta pancakes. The combination of cinnamon and ricotta is really a match made in heaven.
I 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. Another great thing about these fluffy ricotta pancakes is they are much more substantial than just ordinary pancakes, keeping you satisfied longer.
Adding lemon to the pancakes
You will often see lemon added to ricotta pancake recipes but I prefer the pure taste of the ricotta in my pancakes so I leave the lemon out. 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 Italian pancakes as lemon ricotta pancakes, I suggest checking out my easy homemade 3 ingredient blueberry sauce, and making ricotta blueberry pancakes.
Lemon and blueberry go so well together. The blueberry sauce can be made ahead of time too!
Here are the ingredients you will need to make these fluffy ricotta cheese pancakes
- 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. To give it rise.
- 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.
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 ricotta pancakes is as simple as:
- In one bowl, mix wet ingredients, including the ricotta cheese.
- In a separate bowl, mix dry ingredients together.
- Now add wet ingredients to the dry ingredients until it just comes together.
- Ladle ricotta pancake batter onto a preheated pan and cook.
There are no special steps to making these delicious ricotta pancakes just follow the recipe below and you will be on your way to an amazing breakfast.
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!
What to serve with ricotta pancakes
I love making these pancakes for special occasions because they are really enjoyed around here. I will usually make these ricotta pancakes on Birthdays or holidays because when I make these, they are really enjoyed by everyone.
I also will add in yeasted waffles to the mix if it is for a group!
You can add your own little festive touches like edible flowers or powdered sugar to dress them up or leave them as is. They are great either way.
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! I even love adding some homemade strawberry sauce if I have time to make it.
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.
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.
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 Delicious Breakfast Recipes:
Making a special breakfast is one of my favorite ways to start the day. Here are some of our favorites.
- For your classic breakfast, our Brioche French Toast or Baked French Toast are perfect.
- If you are looking for a baked breakfast for the morning then our Fluffy Yogurt Biscuits or our Vanilla Scones or Blueberry Scones or our Blackberry Scones are perfect.
- If you would like to try something new at breakfast, our Brussels Sprouts Hash or our Prosciutto and Eggs, or these Mini Pancakes (Pikelets)- how to make pikelets might be for you.
More Ricotta Recipes
If you love these fluffy and moist pancakes, you may also like these:
Moist and Fluffy Ricotta Pancakes
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 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
- In a medium bowl, whisk together milk, 1 tablespoon of oil, ricotta, vanilla and eggs.
- In a separate bowl combine all of the dry ingredients.
- 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.
Nutrition Values are estimates only.See full nutrition disclaimer here