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Fluffy Ricotta Pancakes

By:Nagi
77 Comments
Recipe v Dozer v

Ricotta pancakes are extra moist and fluffy. And easy to make too! Time to up your pancake game!

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

Ricotta Pancakes

Don’t get me wrong – I LOVE traditional pancakes. But sometimes it’s nice to make a wee bit of an effort to make ricotta pancakes which are extra special.

Super moist inside with a flavour that is almost a bit cheesecakey, even when you don’t know it’s a ricotta pancake you’re eating, you know it’s different to the usual.

These are the pancakes that posh bistros have on their menus. Like Bills. Any Sydney-siders fond of Bill Granger’s ricotta pancakes? No need to battle the traffic into the city on weekends, not to mention the queue for a table. Just make these at home! 🙂

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

Ricotta Pancakes hold up quite well made ahead too. Because they are so moist, they don’t suffer as much as ordinary pancakes (in my humble opinion) when reheated and they sweat slightly. It’s pretty much how they are straight off the stove.

These are lovely just served with butter and maple syrup, but I figure if I’m making the effort, I may as well go all the way. By “all the way”, it just involves sprinkling halved strawberries with sugar and leaving them to sweat for a bit to soften the strawberries and extract some of the juice. The fancy word for this is “macerated strawberries”, but really, all it means is that the strawberries are softened slightly.

A perfect match for the extra soft, fluffy ricotta pancakes.

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

So this weekend, why not stay in for brunch? Flop around in your daggy slippers, stay in your PJ’s, no need to comb your hair. The coffee refills are free and nothing – nothing – beats a good homemade meal. <3

Happy weekend everyone! – Nagi x

Pancakes, pancakes, pancakes

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

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Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

Fluffy Ricotta Pancakes

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Breakfast
4.89 from 17 votes
Servings6
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Ricotta pancakes are a step up from plain ones. Nice and fluffy and extra moist inside, step up your pancake game! Makes 6 - 7 pancakes (about 15cm/6" in diameter, 1cm/ 2/5" high).

Ingredients

  • 1 cup full fat ricotta cheese , not watery (Note 1)
  • 2 large eggs , separated into yolks and whites
  • 3/4 cup milk (full or low fat)
  • 1/2 tsp vanilla extract (or essence)
  • 1 cup plain flour
  • 1 tsp baking powder
  • 3 tbsp caster sugar (fine sugar)
  • Pinch of salt
  • 2 tsp butter

To Serve (optional...but not really!)

  • 8 oz / 250g strawberries , halved
  • 1 1/2 tsp sugar
  • Maple syrup

Instructions

  • Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
  • Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
  • Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
  • Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
  • Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
  • Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
  • Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
  • Serve warm with maple syrup and strawberries.

Strawberries (optional)

  • Combine strawberries and 1 1/2 tsp sugar in a small bowl. Set aside for 10 minutes to allow them to sweat and soften slightly.

Recipe Notes:

1. Some ricotta that comes in tubs or fresh ones from Italian delis are very soft and creamy. This recipe needs firmer ricotta. I get mine from the deli at Coles and Woolworths in Australia, but the tubs in the refrigerator section are ok too. If your ricotta is quite watery, then place it in a fine colander for 20 minutes or so to remove some of the water and make it thicker.
2. The step to melt then wipe off most of the butter is the secret to ensuring that the first pancake comes out beautifully evenly gold all over, rather than splotchy! Not an essential step, but I like to do this. It applies to normal pancakes too!
3. I like to use an ice cream scoop with a lever because when I press the lever, it scoops all the batter out cleanly from the scoop.
4. Because the batter is thicker than ordinary pancakes, you won't get as many bubbles on the surface and they mostly appear on the edges. When you see a few, that's all that's needed to indicate that it's cooked inside. The cook time is the same(-ish) because the batter, although thick, is light because of the foamy egg whites.
5. Ricotta pancakes don't come out perfectly round like ordinary pancakes because the batter is thicker. They are meant to look rustic - just as they do at bistros!
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

PS No counting calories for weekend brunch! 😉

LIFE OF DOZER

PPS When Dozer saw a table full of this…

Ricotta Pancakes - So much more moist than ordinary pancakes - and so easy to make!

….his reaction was THIS.

Dozer_pancakes

A stray strawberry and a huge hunk of pancake may have fallen his way….. 😉

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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77 Comments

  1. Ksenia says

    5 stars
    These are seriously the best ricotta pancakes that I have ever had! Thank you so much for the recipe. It is easy to make and the pancakes are so fluffy and thick! I didn’t add any sugar, just a pinch of stevia and served it with homemade jam without sugar.

    Reply

  2. Jo says

    5 stars
    Yum! Nice and fluffy. I added lemon rind for some zing. I also used smooth ricotta as it was all we had and still worked great!

    Short cut: Used the hand mixer to mix the milk, egg yolks and ricotta as I couldn’t be bothered with a spatula.

    Thanks Nagi!

    Reply

  6. Kylie Curcuruto says

    5 stars
    Absolutely delicious! Your recipes make my cooking look good every time! Thank you for sharing! Now diet starts tomorrow!

    Reply

  7. Rachel says

    5 stars
    I’ve never attempted ricotta pancakes but after seeing your post on pancakes the other day when you mentioned you had this recipe I had to try it out. Seriously delicious and I’ll never bother ordering pancakes from a cafe again… I’ll just stick to the more difficult breakfast stuff! Sooo good.

    Reply

  8. Anna says

    5 stars
    AMAZING! had some leftover ricotta & made straight a double batch of these with white spelt flour! kids demolished them for afterschool snack & the rest reheated this morning for breakfast! no doubt I’ll make them definitely again & they reheat so well that I can make more the day before!!!! Thank you

    Reply

  9. Elizabeth says

    5 stars
    Hi Nagi…I was looking for a breakfast recipe using Ricotta.
    Saw ur site, read thru and made it. It’s very easy and fluffy pancake. Thank you for sharing especially the notes.

    Reply

  10. Elizabeth Lean says

    Hi Nagi…I was looking for a breakfast recipe using Ricotta.
    Saw ur site, read thru and made it. It’s very easy and fluffy pancake. Thank you for sharing especially the notes.

    Reply

    • Nagi says

      Hi KK, you need to use the batter straight away – once you’ve activated the raising agent you need to cook the batter so they stay fluffy – N x

      Reply

  12. Vivienne Krstic says

    Thanks Nagi! XX
    Made this for dinner tonight 😂
    It was the perfect combination of pancakes, bananas, maple syrup & Netflix!

    Reply

  13. Nandhani says

    5 stars
    OMG Nagi we looveeee this recipe. I got my 13yr old daughter to make this for our Sunday family brekkie and she makes them perfect!!. Comes out perfectly round, fluffy, and delicious.
    We love it..it’s a must in recipe in our family now. Thank you xx

    Reply

  14. Cynthia says

    5 stars
    I was looking for a ricotta pancake recipe and started scouring the web when it dawned on me that I should check recipetineats! And sure enough, there was a recipe. Yay!

    So I made these. I only had about 3/4 of a cup of ricotta so I topped it off with sour cream. Then I added a couple of tablespoons of lemon juice and some lemon zest for added flavor. Delicious!

    Good thing you added the note about there being less bubbles than regular pancakes. I was panicking at first. LOL!

    Reply

  15. Kat says

    Hi,

    Just a quick question. Why does the recipe call for 2 tsp of butter and then that butter isn’t used anywhere other than 1/2 tsp after the skillet has been heated?

    Reply

  17. Hanna says

    5 stars
    I’ve been looking for a ricotta pancake recipe that matches my favourite pancakes ever from a cafe I used to live near. Second time I’ve made these and I think I’m onto a winner! Thank you!

    Reply
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