Ricotta Pancakes
This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 9 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 eggs
- 1 1/2 cups ricotta cheese
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon kosher salt
- Butter, for cooking
Instructions
- In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
- In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
Find it online: https://www.acouplecooks.com/ricotta-pancakes/
