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This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!
Ingredients in ricotta pancakes
Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:
- Eggs
- Ricotta cheese
- Maple syrup
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher salt
- Butter, for cooking
Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.
Ricotta makes high protein pancakes
Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:
- 1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
- 1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!
Tips on cooking ricotta pancakes
Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:
- Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
- Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
- When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Pancake topping ideas
This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:
- Fresh berries like strawberries, blueberries, blackberries or raspberries
- Bananas, either sliced fresh or caramelized bananas
- Chopped apples or apple compote
- Fruit sauce like Blueberry Sauce, Raspberry Sauce or Strawberry Sauce
- Compote like Blueberry Compote, Raspberry Compote, Rhubarb Compote or Peach Compote
- Whipped cream or crème fraiche: try homemade whipped cream, crème fraiche, crème anglaise, or Greek yogurt sweetened with a bit of maple syrup
- Chopped nuts: pecans, walnuts, or sliced almonds
And that’s it! Let us know what you think of this recipe in the comments below. It’s one of our favorite ways to enjoy a lazy morning breakfast.
More ricotta recipes
Love this Italian cheese? Here are a few more great ways to enjoy ricotta; some traditional and some more unique:
- Try Lemon Ricotta Pasta
- Go for simple Ricotta Toast or Whipped Ricotta
- Make Lemon Ricotta Pancakes
- Bake up Vegetarian Lasagna with Ricotta or Ricotta Pizza
This ricotta pancakes recipe is…
Vegetarian.
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Ricotta Pancakes
Prep Time: 10 minutes- Cook Time: 10 minutes
- Total Time: 20 minutes
Yield: 8 to 9 medium pancakes
Print Recipe
Pin RecipeDescription
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
Ingredients
- 4 eggs
- 1 ½ cups ricotta cheese
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
- Butter, for cooking
Instructions
- In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
- In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
Category: Breakfast
Method: Stovetop
Cuisine: American- Diet: Vegetarian
Keywords: Ricotta pancakes, Ricotta pancake, ricotta pancake recipe
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