Ricotta Pancakes
Fluffy and creamy, these ricotta pancakes are a delightful twist on the classic breakfast treat. They are light yet decadent, making them a perfect way to start your day. Serve them with fresh fruit, maple syrup, or a dusting of powdered sugar.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 non-stick skillet or griddle
- 1 spatula
- 1 ladle
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons melted butter Plus extra for cooking.
Instructions
- In a large mixing bowl, combine the ricotta cheese, eggs, milk, vanilla extract, and melted butter. Whisk together until smooth.
- In another bowl, mix the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, gently folding them together. Be careful not to overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and melt a little butter in the pan.
- For each pancake, use a ladle to pour the batter onto the skillet, creating pancakes about 4-5 inches in diameter.
- Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm while you cook the remaining batter. Add more butter to the skillet as needed.
Notes
Serve the pancakes warm with toppings like fresh berries, sliced bananas, honey, or maple syrup.
You can also add lemon zest or a pinch of cinnamon to the batter for extra flavor.
Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave before serving.