Ricotta Pancakes
Light, fluffy pancakes made with ricotta cheese for a tender crumb and subtle richness. These come together in minutes and impress with elegant simplicity.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 1 cup whole milk ricotta cheese
- 4 count large eggs
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter, for serving
- ½ cup pure maple syrup, for serving
- 1 cup fresh berries, for serving (optional)
Instructions
- 1
Measure out 1 cup whole milk ricotta cheese and crack 4 large eggs into a blender. Add 0.5 teaspoon vanilla extract and blend on high for 30 seconds until the mixture is completely smooth and creamy — this breaks down the ricotta curds and creates the tender crumb.
- 2
In a separate medium bowl, whisk together 0.75 cup all-purpose flour, 2 tablespoons granulated sugar, 1.5 teaspoons baking powder, and 0.25 teaspoon fine sea salt. Set aside.
- 3
Pour the ricotta-egg mixture into the dry ingredients. Stir gently with a silicone spatula until just combined — do not overmix. The batter should look slightly lumpy; overmixing develops gluten and makes the pancakes tough. Let the batter rest for 2 minutes.
- 4
Set a 12-inch nonstick skillet or griddle over medium heat and let it preheat for 2 minutes. Add 2 tablespoons unsalted butter and swirl to coat evenly. When the butter foams and smells nutty, you're ready to cook.
- 5
Pour the batter onto the hot skillet in 1/4-cup portions, spacing them about 2 inches apart. You should hear a gentle sizzle immediately — if it's too aggressive, lower the heat slightly. Let each pancake cook undisturbed for 2–3 minutes, watching for bubbles to form across the top surface and the edges to look set and slightly dry.
- 6
Flip each pancake carefully with a fish spatula and cook the second side for 1–2 minutes until golden brown and puffed. The second side cooks faster, so watch closely — you're looking for a light golden color, not deep brown.
- 7
Transfer the finished pancakes to a plate and tent loosely with foil to keep warm while you cook the remaining batter in the same skillet. Add more butter if the pan looks dry.
- 8
Stack the warm pancakes on individual plates. Top each stack with a pat of unsalted butter and drizzle generously with 2 tablespoons pure maple syrup per serving. If desired, scatter fresh berries over the top for color and brightness.
Tools you’ll need
- blender
- medium mixing bowl
- whisk
- silicone spatula
- 12-inch nonstick skillet or griddle
- fish spatula
- instant-read thermometer (optional, for checking doneness)
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