Ricotta Pancakes are an elegant take on traditional breakfast pancakes. They’re also a great way to use leftover ricotta. The mildly sweetened, creamy cheese is used to replace a large portion of flour in the traditional pancake recipe, creating a texture that’s crispy, creamy and fluffy. To perfect these ricotta pancakes, make sure to maintain a consistent medium-low heat on your skillet/griddle, ensuring that the pancakes cook evenly and don’t burn on the outside before they’re fully cooked inside. The pancakes are delicious with maple syrup but they really shine with blueberry sauce. Add a little lemon zest or almond extract to your batter as a variation. The breakfast just got even better!
What You’ll Need To Make Ricotta Pancakes
Step-by-Step instructions
Heat a large griddle or nonstick pan on medium low heat.
In a small mixing bowl, combine the flour, sugar and baking powder.
In a bowl large enough to hold the eggs, whisk them vigorously for 30 seconds or until they become foamy.
Add the ricotta and vanilla to the milk.
Add the flour mixture and whisk until well combined.
Whirl gently to combine.
