Ricotta Pancake Recipe

I know I am not alone in my love for pancakes. Well, at least I know my mother-in-law adores them. Hello Janine!

But really, they’re such a comforting and fun weekend breakfast. Romantic, playful or wholesome, based on who you’re making it for (or requesting from).

There’s no shortage of recipes on the internet for tall pancakes, but I also don’t want to be whipping egg whites to any sort of stiffness in the morning. Thus, this recipe is one we come back to often. An excellent breakfast, freezeable leftovers, and snacks for any time of day. I hope you like these as much as we do.

Ricotta Pancakes

5 from 1 vote

A deliciously fluffy pancake that might become your weekly ritual.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 people

Course: Breakfast

Ingredients Method Video

Ingredients

  

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Wet ingredients

• 250 g full fat ricotta cheese
• 4 eggs
• 1 tbspn caster sugar
• 250 mL milk
• 1 tsp vanilla extract or paste
• 1 tsp apple cider vinegar

Dry ingredients

• 280 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt

Method

 

1. Combine wet ingredients
   250 g full fat ricotta cheese, 4 eggs, 1 tsp vanilla extract or paste, 1 tsp apple cider vinegar, 250 mL milk
2. Add dry ingredients into wet, mix until just combined
   1 tbspn caster sugar, 280 g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, Pinch of salt
3. Pre-heat pan on medium heat
4. Ladle mixture into pre-heated pan
5. Flip when bubbles appear on the topside
6. Remove from pan when cooked through (too high a heat and the middle will not cook)
7. Serve with fruit, butter, and maple syrup

Video

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