Best 5 Ricotta Breakfast Pancakes Recipes
Indulge in a delightful culinary experience with our collection of ricotta breakfast pancakes, a symphony of flavors that will tantalize your taste buds and elevate your mornings to new heights. From the classic ricotta pancakes, featuring fluffy pancakes studded with creamy ricotta cheese, to the delectable ricotta and blueberry pancakes, bursting with the vibrant sweetness of fresh blueberries, each recipe promises a unique culinary adventure. Embark on a journey of taste, exploring the savory delights of the ricotta and spinach pancakes, where the earthy notes of spinach harmonize perfectly with the richness of ricotta, creating a savory and satisfying start to your day. For a touch of indulgence, try the ricotta and chocolate chip pancakes, where melty chocolate chips dance amidst light and airy pancakes, delivering a sweet and indulgent treat that will satisfy your cravings. And for those seeking a gluten-free option, the almond flour ricotta pancakes offer a delightful alternative, combining the delicate flavor of almond flour with the velvety texture of ricotta, resulting in a guilt-free indulgence. With a variety of recipes tailored to suit your preferences, our ricotta breakfast pancakes are sure to become a staple in your culinary repertoire, leaving you craving for more with every bite.
Let's cook with our recipes!
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
RICOTTA BREAKFAST PANCAKES
These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.
Provided by BARBARALB
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 3
Steps:
- Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 28.8 g, Cholesterol 1.3 mg, Fat 0.7 g, Protein 5.1 g, Sodium 511.1 mg, Sugar 3.2 g
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.
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.
HEAVENLY RICOTTA PANCAKES
i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6.
Provided by patticakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs and whip whites til soft peaks.
- Set whites aside.
- Mix all other ingredients together thoroughly.
- Gently fold in whites.
- Put 1/4 cup or so on medium hot greased griddle.
- Flatten somewhat with spoon.
- Cook until lightly golden brown and turn once.
- Serve with warm melted butter and sprinkle with confectioners' sugar.
- You can serve with jam, also.
Nutrition Facts : Calories 472.2, Fat 25.2, SaturatedFat 13.7, Cholesterol 348.4, Sodium 501.6, Carbohydrate 32.2, Fiber 0.8, Sugar 0.7, Protein 28.1
Tips:
- Use fresh ricotta cheese. Fresh ricotta cheese is creamier and has a milder flavor than store-bought ricotta cheese. If you can, try to find whole milk ricotta cheese, as it will be richer and more flavorful.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning them.
- Serve the pancakes immediately. Ricotta pancakes are best served immediately after they are cooked. They can be topped with butter, syrup, fruit, or whipped cream.
Conclusion:
Ricotta pancakes are a delicious and easy-to-make breakfast option. They are light and fluffy, with a slightly sweet and tangy flavor. Ricotta pancakes are also a good source of protein and calcium. With a few simple ingredients and a little bit of time, you can enjoy a stack of ricotta pancakes that will make your morning special.
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