Add a creative spin on a breakfast classic with a quick and easy recipe for Fluffy Ricotta Pancakes.
There are more than a dozen takes on pancakes on Just a Taste, ranging from the classic buttermilk stack to the summertime favorite corn-filled flapjacks. And who can forget the savory king of them all, cheesy potato pancakes!
While I am a fan of all things sweet and savory when it comes to carb towers, there’s just something about the addition of creamy ricotta cheese in this latest creation that has this recipe heading to the top of my breakfast list.
The pancakes start off like any traditional batter, with the usual suspects of flour, eggs and milk making their appearances.
But then an extra step takes these bad boys from flat to fluffy.
Unlike ordinary pancakes, which puff up and cook through in 2 to 3 minutes, ricotta pancakes usually take a bit longer to fully cook. So embrace the longer cook time with a mimosa (or two) while you prepare your toppings. I’ve opted for warm maple syrup and the season’s best-looking berries, but any type of fruit compote, chopped nuts or a dollop of whipped cream would be welcome additions. (Especially if it’s my Secret Ingredient Whipped Cream!)
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup whole milk ricotta cheese
- 3 Tablespoons sugar
- 1/4 cup whole milk
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder and salt.
- Separate the egg yolks and egg whites into two bowls.
- To the bowl with the egg yolks, add the ricotta cheese and sugar and whisk until combined. Add the mixture to the bowl with the flour and stir until smooth, then stir in the milk.
- Beat the egg whites using a handheld electric mixer (or stand mixer) until stuff peaks form.
- Fold the egg whites into the batter just until combined. (Do not overmix.)
- Preheat a griddle or grill pan over medium heat then add ¼ cup batter per pancakes. Once bubbles form across the surface of each pancake, flip them once and continue cooking an additional 1 to 2 minutes. (See Kelly’s Note.) Serve with maple syrup.
Kelly's Note:
- Ricotta pancakes generally take longer to cook than traditional pancakes, so it’s important to wait to flip them until there are bubbles across the entire surface of each pancake.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from Better Homes & Gardens.
Congratulations, I really like your and I am more inspired by you for my own creativity. I wanted to thank you for a number of useful and tasty recipes. Most recently, I used this recipe to make breakfast for my family. Ohhhh. Husband and children are delighted. Thanks for the help. After changing a couple of categories in the recipe, I also created my own, I hope you will appreciate and understand what has become my muse and passion in cooking! Thanks for this to the author and the team that cares about this page! I love it!
I’m so thrilled you enjoyed the recipe, Stacy!
Very very delicious!
I’m thrilled you enjoyed the pancakes, Jo!
Hello from France i would like thé recipe for your pancakes please i have watcher thé vidéos on you tube but thé recipe is not there and on you site each time i try and enter thé Word publicité started and wont lettre me finish thank you
Hi Julie – The recipe is listed above :)
Fantastic, light and fluffy the only thing I did was add some vanilla extract. They had a very good flavor, my husband loved them, he is eating 7 of them!
I’m so thrilled to hear you and your husband enjoyed the pancakes, Camille!
Love the recipes.
Thanks So Much
Niagara Falls, Ontario, Canada
You are so welcome, Sheila! I’m thrilled you’ve been enjoying Just a Taste!
I have just made these Ricotta pancakes and they are simply the best ever!!! So light and fluffy and beautifully delicious.
I’m so glad you enjoyed the recipe, Ann!
This calls for a great morning breakfast. I was amazed by the fact that you used ricotta, I usually used low-fat cottage cheese. But this pancakes of you looks delicious and I wonder how ricotta help this to be a yummy and inviting one. I will try it really soon, I have done preparing pink chocolate mousse from hong kong best brunch, so for change will make it next =)
Ricotta just goes so well in pancakes, right? Those potato pancakes look fantastic too :D x
Pancakes sound like the best way to start the day! These are gorgeous! Love the berry and ricotta combo!
Thanks so much, Kelly!
I love how light and fluffy these look! I’ve been meaning to try putting ricotta in my pancake batter. I’m trying these next pancake day!
I love pancakes and yours look especially delicious! Do you think I could also use also use Greek Yoghurt instead of Ricotta ?
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Pancakes are the perfect way to start the day. As a huge fan of berries, I love these! Heading over now to BHG for the recipe!
I never thought of using ricotta in pancakes! What an awesome idea. I love the berries as add-ins, too. Looks like a hearty breakfast that is sure to please. I can’t wait to try it.
I have been SO craving pancakes. I think this post is pushing me to the “make them for lunch” side… :)
Oh, these look delicious! So light and fluffy! Thank you for a great way to use the leftover ricotta.
I’ve heard of using ricotta in pancakes but I still haven’t tried it yet. Must give it a go soon.
This looks so mighty good after a boring bowl of cereal this morning. Needs to go on the Sunday breakfast plan NOW!
Have a fabulous Monday!
I’ve got some ricotta in the fridge just waiting to be turned into pancakes!
Yummy! These look awesome!
Those pumpkin pie pancakes look delicious! Thanks for sharing some tips in the video :)
Wow these look amazing. I love ricotta and berries :)
Ricotta pancakes sound dreamy – especially with berries! These sound awesome!
These look so light and delicious!