Ricotta Pancakes

Ingredients

• 125 g (1 cup)plain flour
• 6 g (1½ teaspoons)baking powder
• 1.5 g (¼ teaspoon)salt
• 2 largeeggs
• 38 g (3 tablespoons)sugar
• 180 g (¾ cup)whole-milk ricotta
• 180 ml (¾ cup)milk
• 5 ml (1 teaspoon)vanilla extract
• 28 g (2 tablespoons), meltedbutter

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, baking powder and salt together in a bowl.

2. 2

   Combine the batter

   In a separate bowl, whisk the eggs, sugar, ricotta, milk and vanilla until well combined. Add the flour mixture and melted butter, then whisk until combined.

3. 3

   Heat the pan

   Set a griddle or large frying pan over medium-high heat. Coat it with non-stick spray or brush it with butter.

4. 4

   Cook the pancakes

   Scoop about 120 ml (½ cup) of batter for each pancake. Cook for 3–4 minutes, until lots of small bubbles appear on the surface. Flip and cook for another 3–4 minutes, until cooked through.

5. 5

   Serve warm

   Take the pancakes off the griddle and serve topped with berries, syrup or other preferred toppings.

What are ricotta pancakes?

Ricotta pancakes are a variation on American-style breakfast pancakes, made with ricotta in the batter for a soft, rich texture. This version pairs the cheese with milk, vanilla and a little sugar, while baking powder helps the pancakes rise.

The result is a simple griddle-cooked pancake with a golden exterior and a tender middle. The batter comes together in one bowl for the dry ingredients and another for the wet ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 5g protein, 15g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while the ricotta, eggs, milk and butter contribute protein and fat. Pair a serving with fruit, or add yoghurt on the side for a more balanced breakfast.

Why use ricotta?

Whole-milk ricotta brings a creamy, gently milky flavour and makes the centre feel tender. Whisk it with the eggs, milk and vanilla before adding the flour so it is distributed through the batter.

Mixing the batter

Dry ingredients: whisk the flour, baking powder and salt first to spread the raising agent evenly through the flour.

Wet ingredients: combine the eggs, sugar, ricotta, milk and vanilla before folding in the flour mixture and melted butter. Stop whisking once the batter is combined.

Look for bubbles

The first side takes 3–4 minutes over medium-high heat. Wait until many small bubbles form across the surface before flipping; this is the recipe’s cue that the pancake is ready to turn.

Cook the second side for another 3–4 minutes, until the pancake is cooked through. If the outside is colouring too quickly, lower the heat so the middle has time to finish.

Getting an even golden finish

Use a preheated griddle or large frying pan, coated with non-stick spray or butter. Allow space around each pancake so you can flip it easily, and keep the heat steady as you cook the batches.

Toppings and serving

The recipe suggests berries or syrup; a squeeze of lemon also complements the ricotta and vanilla. Add toppings just before serving so the pancakes stay warm and their surfaces do not become soggy.

For a more substantial breakfast plate, serve the pancakes with fruit and plain yoghurt alongside.

Recipe notes & tips

• Measure the batter consistently at about 120 ml per pancake for evenly sized portions.
• Let the griddle heat before adding batter so the pancakes begin cooking straight away.
• Use a wide spatula to flip the pancakes once plenty of small bubbles have appeared.
• Keep cooked pancakes warm while you finish the remaining batter.
• Add syrup, berries or lemon just before serving.

Variations

• Lemon finish: add a squeeze of lemon at the table for a bright contrast to the ricotta.
• Berry topping: serve with fresh berries for a fruity finish.
• Syrup topping: drizzle with syrup just before eating.
• Vanilla accent: keep the vanilla in the batter and pair the pancakes with fresh fruit.
• Butter on the griddle: brush the pan with butter instead of using non-stick spray.

Common mistakes to avoid

• Flipping too early: wait until lots of small bubbles appear across the surface.
• Cooking too quickly: reduce the heat if the outside browns before the centre cooks through.
• Overmixing: whisk only until the flour and melted butter are combined.
• Uneven portions: use about 120 ml of batter for each pancake.
• Crowding the pan: leave room to turn each pancake without disturbing the others.

How to store

Refrigerate leftover pancakes in an airtight container and eat within 3 days. Reheat in a frying pan over low heat or in the microwave until warmed through.

Frequently asked questions