Indulge in a heavenly breakfast experience with our ricotta pancakes, a delightful fusion of creamy Italian ricotta cheese and fluffy pancake batter. These pancakes are incredibly soft and moist, with a delicate sweetness and a hint of tang from the ricotta. Savor the perfect balance of flavors as you drizzle warm maple syrup over the fluffy goodness, creating a symphony of sweet and savory sensations in every bite. Accompany your ricotta pancakes with a variety of toppings, from fresh berries to crispy bacon, for a truly customizable culinary journey. In addition to the classic ricotta pancake recipe, we offer tantalizing variations to cater to different dietary preferences and flavor desires. Discover the gluten-free ricotta pancakes, a lighter and equally delicious option that caters to those with gluten sensitivities. For a protein-packed start to your day, try our ricotta protein pancakes, which boast an extra boost of protein without compromising on taste and texture. And for those seeking a vegan alternative, our vegan ricotta pancakes are a delightful plant-based rendition that delivers all the flavor and fluffiness of the original. With so many delectable options to choose from, our ricotta pancake recipes are guaranteed to become a staple in your breakfast repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
RICOTTA PANCAKES
Soft and fluffy Ricotta Pancakes made from scratch.
Provided by Jessica Holmes
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
- Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 253 calories, Sugar 9.9 g, Sodium 143.9 mg, Fat 8.8 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 0.8 g, Protein 10.7 g, Cholesterol 70.7 mg
RICOTTA PANCAKES
The addition of ricotta cheese makes these pancakes rich, fluffy, and luxurious. They're perfect by themselves or with your favorite toppings.
Provided by Courtney
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
- In another bowl, whisk the ricotta, milk, vanilla or lemon, and 2 egg yolks until most of the ricotta is smooth and not clumpy.
- In another bowl, quickly whisk the egg whites. They don't have to be beaten into peaks, they just need to be thinned out a bit so they're easier to incorporate.
- Add the ricotta mixture to the flour mixture and stir gently until mostly combined. It's actually good if the batter remains a little lumpy. Gently incorporate the egg whites. Allow the mixture to sit while you preheat a skillet.
- Heat a skillet over medium heat. It's ready when a drop of water sizzles on the surface. Add a dab of butter or oil to the pan (I prefer butter). Place 1/4 cup dollops of batter onto the hot skillet. Cook until bubbles appear on the surface. Flip and continue to cook until heated throughout. Repeat with remaining batter.
- To keep cooked pancakes warm, place them on a cookie cooling rack in an oven set to the lowest temperature it will go.
- Serve warm with berries, bananas, and real maple syrup. (Or whatever toppings suit your fancy).
Nutrition Facts : Calories 530 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 157 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1214 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
RICOTTA PANCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 servings (16 pancakes)
Number Of Ingredients 8
Steps:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
RICOTTA PANCAKES
an upscale lazy day brunch idea... classic pancakes made with creamy ricotta. I like to serve them with blueberries and syrup. Also a great way to use up leftover ricotta!
Provided by lornaloo
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- beat the ricotta with the milk, egg yolks, and the vanilla until smooth. In another bowl, sift or whisk together the dry ingredients. Add the ricotta mixture to the dry ingredients and stir very lightly.
- Beat the egg whites until they are stiff and carefully fold them into the batter.
- cook over low to medium heat on a skillet in a bit of butter, until the pancakes are lightly golden underneath. I used 1/4 cup of batter per pancake. bear in mind, the bubbles don't rise to the top of the pancake as easily as with some other recipes so you may want to peek at the underside to tell if it is ready to flip.
- when the time is right, turn and cook for about another minute, until the cakes are cooked through.
- Serve hot with a sweet sauce, and/or fruit. I prefer more butter, some syrup, and some fruit compote.
Nutrition Facts : Calories 609.6, Fat 26.4, SaturatedFat 13.6, Cholesterol 435.8, Sodium 1398.2, Carbohydrate 57.5, Fiber 1.7, Sugar 0.9, Protein 33.3
Tips:
- Use whole milk ricotta cheese. It's creamier and has a higher fat content, which makes for a richer pancake. If you only have part-skim ricotta, you can add a tablespoon or two of heavy cream to the batter.
- Let the batter rest for a few minutes before cooking. This allows the gluten in the flour to relax, which makes for a more tender pancake.
- Don't overmix the batter. Overmixing can toughen the pancakes.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately with your favorite toppings. Some classic options include butter, syrup, fruit, and whipped cream.
Conclusion:
These heavenly ricotta pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. With their light and fluffy texture and creamy ricotta flavor, these pancakes are sure to be a hit with everyone at your table.
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