Description

These Fluffy Ricotta Pancakes are incredibly light and airy, bringing a touch of elegance to breakfast with their delicate richness and simple preparation.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups (180g) all-purpose flour
3 tablespoons (36g) sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup (250g) ricotta cheese
2 large eggs
3/4 cup (180ml) milk
1 teaspoon vanilla extract

Butter for cooking and serving

Maple syrup for serving

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Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, whisk the ricotta, eggs, milk, and vanilla until smooth and fully blended.
Fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix—a few lumps are fine.
Heat a non-stick griddle or skillet over medium heat and lightly grease with butter. Pour 1/3 cup of batter for each pancake onto the hot griddle. Cook for 2–3 minutes until bubbles form on the surface and the edges begin to set, then flip.
Cook for another 1–2 minutes until golden brown on both sides and cooked through.
Serve warm with a pat of butter and a generous drizzle of maple syrup.

Notes

Using full-fat ricotta yields the richest flavor and best texture.
Avoid overmixing the batter; this can make the pancakes tough.
For a bright citrus twist, mix lemon zest into the batter.
Pancakes can be made ahead and reheated in a toaster or microwave.

Nutrition

Serving Size: 1 pancake
Calories: 280 kcal
Sodium: 350mg
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Fiber: 2g
Protein: 16g
Cholesterol: 120mg