Ricotta Pancakes

Ingredients

• 100 g (¾ cup)plain flour
• 2 teaspoonsbaking powder
• 3 tablespoonsgranulated sugar
• ¼ teaspoonsalt
• 240 ml (1 cup)ricotta cheese
• 180 ml (¾ cup)whole milk
• 2 largeeggs
• ½ teaspoonvanilla extract
• Zest of ½lemon, grated (optional)

Instructions

1. 1

   Mix the batter

   Whisk the flour, baking powder, sugar and salt together in a small bowl. In a larger bowl, combine the ricotta, milk, eggs, vanilla and lemon zest. Tip the flour mixture into the ricotta mixture and stir gently, stopping as soon as the ingredients are combined.

2. 2

   Cook the pancakes

   Warm a griddle or frying pan over medium heat and lightly coat its surface with cooking spray, oil or butter. Drop ¼ cup of batter into the pan for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the underside is golden brown. Carefully flip and cook for a further 1–2 minutes. Transfer to a plate and loosely cover with foil to keep warm. Coat the pan before cooking each pancake or batch to help prevent sticking.

3. 3

   Serve straight away

   Serve the pancakes immediately with maple syrup, fruit jam, lemon curd or icing sugar.

What are ricotta pancakes?

Ricotta pancakes are a soft, cheese-enriched take on the familiar griddle cake. Ricotta is used in a range of European and Italian cooking, and versions of ricotta pancakes are now common in brunch cooking too.

Here, the cheese adds moisture and a delicate richness, while baking powder helps the batter rise. Lemon zest is optional, but brings a fresh note that works especially well with fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 7g protein, 15g carbs, 6g fat.

Most of the carbohydrates come from the flour and sugar, while the ricotta, milk and eggs provide protein and much of the fat. Serve a portion with fresh fruit for a more balanced plate; the topping and any fat used to grease the pan will add to the nutrition.

Why the batter needs a light touch

Dry mix: whisking the flour, baking powder, sugar and salt first spreads the raising agent through the flour.

Wet mix: combine the ricotta, milk, eggs and flavourings separately, then fold in the dry ingredients. Stop as soon as no large pockets of dry flour remain; a few small lumps are fine.

Getting an even golden finish

Pan heat: medium heat gives the middle time to cook before the outside becomes too dark. If the first pancake browns very quickly, lower the heat slightly.

Greasing: use only enough cooking spray, oil or butter to lightly coat the surface. Recoat before each pancake or batch, as the recipe directs, to reduce sticking.

When to flip

Look for bubbles on the top and a golden underside after about 2–3 minutes. The edges should look a little more set than the centre before you turn the pancake.

Flip carefully and cook the other side for 1–2 minutes. The pancakes should feel springy and look cooked through, not wet in the middle.

Keeping batches warm

As each pancake finishes, move it to a plate and cover loosely with foil. This helps hold warmth while letting a little steam escape, so the surfaces are less likely to turn damp.

The listed cooking times are for each pancake; the total time at the hob depends on how many fit in your pan at once.

Toppings and sides

Fruit: fresh berries or sliced fruit bring a bright contrast to the rich, tender pancakes. A spoonful of fruit jam is another option listed in the recipe.

Syrup and citrus: maple syrup makes a classic sweet topping, while lemon curd echoes the optional zest in the batter. Icing sugar gives a simple finish.

Recipe notes & tips

• Measure the flour carefully so the batter does not become heavier than intended.
• Use a gentle hand when mixing; overworking can make the pancakes less tender.
• Cook one small test pancake to check the pan heat before using the rest of the batter.
• Use a thin, flexible spatula to turn the pancakes without pressing them down.
• Keep finished pancakes loosely covered with foil while you cook the remaining batches.

Variations

• Add berries: fold a few fresh blueberries into each pancake just after pouring the batter into the pan.
• Use citrus zest: swap the lemon zest for orange zest for a different fragrant note.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside the fruit and syrup.
• Choose a savoury topping: leave off the sweet toppings and serve with sliced tomato and herbs.
• Add warm spices: stir a pinch of cinnamon into the dry ingredients before mixing.

Common mistakes to avoid

• Overmixing the batter: it can make the pancakes dense, so stir only until the ingredients are combined.
• Pan too hot: the outside may brown before the centre cooks, so reduce the heat to medium or slightly lower.
• Flipping too soon: wait for bubbles and a golden underside so the pancake is less likely to break.
• Skipping the pan coating: pancakes can stick, so lightly grease the surface before each pancake or batch.
• Pressing after flipping: this can flatten the pancakes, so let them cook undisturbed for 1–2 minutes.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a frying pan over low heat or in the microwave until warmed through; they can also be frozen with baking paper between them.

Frequently asked questions