Fluffy Ricotta Pancakes

With the most delicious fresh lemon flavor and a distinctly fluffy texture, these Ricotta Pancakes are a perfect family breakfast to share—on a holiday or any day.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 297kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup plain whole-milk ricotta cheese
½ cup milk
2 eggs
2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 teaspoon vanilla
Zest from 1 lemon
1 cup all-purpose flour (or whole-wheat flour; if using whole-wheat, add 2 tbsp more milk)
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup add-ins such as blueberries, diced strawberries, diced peaches (optional) You can stir 1 cup into the batter or sprinkle a few pieces of each on each pancake if you prefer.

US Customary - Metric

Instructions

Add the ricotta, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Add the lemon zest. Whisk gently to combine.
Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with maple syrup and additional fruit as desired.

Notes

Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
Gluten-free: Use a 1:1 style of gluten-free flour.
Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here.

Nutrition