Ricotta Pancakes are my saving grace for those “eh, what’s even for breakfast?” kinds of mornings. I mean, dry toast? Again? Nobody’s getting excited about that. So I started making these fluffy stacks instead. Let me just say my family suddenly acted like I was running a five-star breakfast.
Why? Because these pancakes are soft and pillowy. They don’t dry out your mouth. No fancy tricks, just smart ingredients. And trust me, they’re way easier than you think. Hang tight, you’ll be flipping your own pan of golden beauties in a jiffy.
You really don’t need much. The magic’s in the mix, not in some wild secret ingredient. Grab a tub of ricotta cheese (the fresh, store-brand stuff works, honestly).
You need eggs, milk (or use oat milk, I don’t judge), and a splash of vanilla if you want your kitchen to smell like heaven. Plain old flour, a bit of baking powder to get the fluff, a sprinkle of salt, and a touch of sugar. Oh, and a dab of butter or oil for your pan.
Some folks panic about having ricotta sitting in the fridge. Don’t. It’s pretty forgiving if stored properly for a few days. For the best result, use it while it’s still fresh and that tang just pops. Try full-fat ricotta. It’s honestly the secret to perfect texture. Low-fat sort of misses the point, in my humble opinion.
These feel fancy but are just, well, smart breakfast planning. Honestly, you could probably rummage up everything you need if you know your regular pancake game. Ricotta Pancakes save the day when you’re out of inspiration.
Step-by-Step Instructions
Alright, here goes. First, you want to mix up your dry stuff in a bowl. Flour, baking powder, salt, and sugar. Simple, right? In another bowl, toss together eggs, the secret star ricotta cheese, milk, and vanilla. Give it a half-hearted whisk, because lumps are fine in this mix. Helps with the airy texture, believe it or not.
Now, dump your wet mix into the dry bowl. Fold it all together nice and gentle. If you overdo it, the pancakes might turn rubbery. (Don’t ask me how I know. It’s not a fun mouthful.) The batter will feel thicker than normal pancake batter but that’s cool.
Get your pan, medium heat, a blob of butter, and let it melt down. Scoop batter on in plops. Don’t flatten them out, just let them cook till there’s some bubbles poppin’ on top and the bottom’s got a deep golden color. Flip once. A minute or two on the other side should do it. Keep them warm in the oven if you want but honestly, I can’t resist eating them straight from the pan.
I was super skeptical about throwing cheese in pancakes, but my first batch was gone before I could blink. These are, hands down, the fluffiest pancakes I’ve ever made!
Variations on These Pancakes
This is where you get creative! I’ve messed around with lemon zest in the batter. Wakes it right up. Sometimes I add blueberries or chopped strawberries, especially when they’re going squishy in the fridge. You can stir chocolate chips into the batter for a dessert-vibe breakfast. Got cinnamon? Throw in a little. Makes the house smell wild.
If you’re gluten free, swap in your favorite gluten-free flour blend. Works fine, you might need a splash more milk. For extra richness, use heavy cream instead of milk but fair warning, you’ll want a nap after.
Sometimes I don’t even serve them at breakfast. I’ve made smaller ones as dessert with ice cream. Little untraditional maybe, but nobody argued. They just asked for seconds.
What Should I Serve Over These Ricotta Pancakes?
Toppings kind of make the whole thing feel personal. Here’s my go-to rotation:
Warm maple syrup with a bit of butter. Classic, yes, but unbeatable when it soaks in.
Fresh berries and a spoon of lemon curd if you’re feeling fancy.
A dollop of whipped cream, especially if you want to wow guests.
Honey and chopped nuts for a Mediterranean touch.
Frankly, you can toss anything on these and call it breakfast. Even just a little powdered sugar and a mug of strong coffee feels kind of luxurious. Stack them, drown them in toppings, and let everyone dig in.
More Breakfast Recipes You Might Like
If Ricotta Pancakes become your go-to (and they will), you might want a few more ideas in your pocket. French toast made with leftover challah is a favorite in my house. Another option, banana oat muffins that actually turn out fluffy. On special days, I love a big skillet frittata stuffed with ham and spinach. They’re all simple but feel special, which is my whole breakfast philosophy.
Mix it up and keep breakfast interesting. Your future self will thank you for it.
Common Questions
Do I need to drain the ricotta cheese first?
Nope! Most store bought ricotta is fine as is. If yours is super watery, just give it a quick blot with paper towels before using.
Can I make the batter ahead of time?
I’d suggest mixing it right before cooking. If you’re really tight for time, measure out the dry and wet ingredients the night before, then combine in the morning.
Do these freeze well?
Yes! Let them cool, then freeze in a single layer. Reheat in a toaster or warm oven. They’re great for a fast weekday breakfast.
What if I don’t have vanilla extract?
Skip it. You’ll miss a touch of aroma but the pancakes will still taste amazing. Maybe throw in a pinch of cinnamon or zest to boost flavor.
How do I know when to flip them?
Trust your gut! Look for bubbles on top and a solid-looking bottom edge. Use a thin spatula for an easy flip.
Time To Flip The Script On Breakfast!
Here’s the deal Ricotta Pancakes never fail me for impressing sleepy people at the breakfast table. The texture? Unreal. The flavor? Off-the-charts.
They’re super flexible and easy enough for a weekday treat, not just for slow Sunday mornings. Make a batch, eat a few straight from the pan (nobody’s looking).
Check out this handy guide for pancake tips if you’re ever stuck. Now, go ahead, treat yourself to the best pancakes of your life and you’ll thank me later.
Abby
Fluffy Ricotta Pancakes
Ricotta pancakes are ultra-soft and fluffy, made famous by Australian chef Bill Granger. A luscious twist on classic pancakes, these are perfect for a cozy breakfast topped with sweet strawberries and maple syrup.
Place the wet ingredients in a bowl and whisk vigorously to combine. Small ricotta curds are fine, but avoid large clumps.
Scatter the dry ingredients over the wet mixture and whisk until just combined. The batter should be slightly thicker than regular pancake batter.
Heat a non-stick pan over medium. Lightly brush with melted butter or melt and wipe excess with paper towels.
Pour in 1/4 cup batter and gently spread if needed. Use an ice cream scoop for easier portioning.
Cook the first side for 1.5 minutes or until golden. Flip and cook the second side for another 1.5 minutes.
Continue cooking pancakes. You may lightly butter the pan every few rounds if needed. Keep pancakes warm by stacking or using a low oven.
Serve pancakes topped with macerated strawberries, softened butter, and maple syrup.
(Optional) Toss strawberries with sugar and set aside 20 minutes to macerate. Refrigerate overnight if desired.
Notes
Use full-fat, standard ricotta — avoid whipped or creamed types. Lightly buttering the pan is key to golden, evenly cooked pancakes. For convenience, use an ice cream scoop to portion batter. Leftovers reheat better than standard pancakes and can be frozen for up to 3 months.
Ladies, I’m about to change your life with this cottage cheese flatbread recipe. No, I’m not exaggerating! This is one of those magical recipes that makes you wonder how something so simple can taste SO incredible. It’s my go-to when I need something quick that still feels like I’m treating myself right. The first time…
