The easiest homemade Ricotta Pancakes — made with simple pantry ingredients in about 20 minutes. These pancakes are just as fluffy as classic pancakes, with extra creaminess and a subtle richness from ricotta cheese.
Want more pancake ideas? Try blueberry pancakes next!
About This Recipe
I grew up making a classic pancake batter, but recently I tried ricotta pancakes on a recommendation—and they were excellent. You don’t taste cheese in a pronounced way; instead, ricotta lends a creamy, tender texture and a slightly richer flavor. They’re a great way to elevate a simple weekend breakfast without much extra work.
If you prefer a more pronounced cheesy note, shredded mozzarella can be stirred into the batter for a different texture and flavor.
Key Ingredients
Dry ingredients: All-purpose flour, sugar, baking powder, and salt.
Wet ingredients: Milk, eggs, oil, and vanilla extract.
Ricotta cheese: Use traditional ricotta with small curds so it blends evenly into the batter and gives a light, creamy texture.
Optional: For a bright, citrusy variation, add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the wet ingredients. If that thins the batter too much, stir in a tablespoon or two of flour to reach the desired thickness.
Instructions
STEP 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
STEP 2: In a separate bowl, whisk ricotta, milk, eggs, oil, and vanilla until mostly smooth.
STEP 3: Make a well in the dry ingredients and pour the wet mixture in. Stir until JUST combined; some lumps are fine. Do not overmix.
STEP 4: Heat a skillet over medium and brush lightly with oil. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface, about 2 minutes.
STEP 5: Flip and cook another 1–2 minutes until golden brown. Serve warm with maple syrup and your favorite toppings.
📋 Recipe
Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon oil
- 2 teaspoons vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk ricotta, milk, eggs, oil, and vanilla until combined.
- Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined. Leave some lumps; don’t overmix.
- Heat a skillet over medium and brush with oil. Pour 1/4 cup batter per pancake. Cook until bubbles appear, about 2 minutes, then flip and cook 1–2 minutes more until golden.
- Serve warm with maple syrup and desired toppings.
Nutrition
Let me know how it was!