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Ricotta Pancakes
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 pancakes
Course: Breakfast
Cuisine: western
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup ricotta cheese, full fat
  • 3 large eggs
  • 3 tbsp caster sugar (superfine sugar)
  • 3/4 cup milk, full fat
  • 1/2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 1/3 cups plain/all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch salt
  • 1 tbsp butter, melted
  • 8 oz strawberries, halved or quartered
  • 1 tbsp caster sugar
  • maple syrup, for serving

Equipment

  • Mixing Bowls
  • Whisk
  • non-stick frying pan
  • ice cream scoop
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Place the wet ingredients in a bowl and whisk vigorously to combine. Small ricotta curds are fine, but avoid large clumps.
  2. Scatter the dry ingredients over the wet mixture and whisk until just combined. The batter should be slightly thicker than regular pancake batter.
  3. Heat a non-stick pan over medium. Lightly brush with melted butter or melt and wipe excess with paper towels.
  4. Pour in 1/4 cup batter and gently spread if needed. Use an ice cream scoop for easier portioning.
  5. Cook the first side for 1.5 minutes or until golden. Flip and cook the second side for another 1.5 minutes.
  6. Continue cooking pancakes. You may lightly butter the pan every few rounds if needed. Keep pancakes warm by stacking or using a low oven.
  7. Serve pancakes topped with macerated strawberries, softened butter, and maple syrup.
  8. (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.