Moist and Fluffy Ricotta Pancakes

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

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.

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

Nutrition Values are estimates only.

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Course :Breakfast