Ricotta Pancake Recipe
The creamy taste of ricotta cheese makes these pancakes special. This page contains a ricotta pancake recipe
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This is my version of silky, delicious ricotta pancakes without having to separate the eggs to create volume. They have become a favourite with everyone I've served them to. It's hard to go back to regular pancakes after a taste of these, and now, they're not so hard to make!
Prep Time: 5 minutes
Cook Time: 6 minutes
Yield: 8 pancakes
- 1 cup ricotta cheese
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- butter/oil for cooking
- Whisk flour, baking powder, sugar, and salt in a bowl.
- Mix ricotta, milk, eggs, and vanilla in another bowl until very smooth.
- Add the dry ingredients to the wet mixture. Stir until combined.
- Heat a nonstick pan over medium high heat. Melt some butter or a tiny bit of oil in the pan and swirl to cover surface.
- Pour about 1/4 to 1/3 cup amounts per pancake.
- Cook the pancakes for about 3 minutes per side. They should be golden.
- Serve with maple syrup. I prefer fresh lemon juice and powdered sugar.