Ricotta Cheese Pancakes
Fluffy, moist, and undeniably indulgent, these Ricotta Cheese Pancakes elevate your breakfast game with their rich texture and subtle creaminess. Made with velvety ricotta cheese, a touch of vanilla, and just the right amount of sweetness, these pancakes strike a perfect balance between light and decadent. The ricotta adds a unique twist, making them softer and more luxurious than traditional pancakes. This easy recipe comes together in just 25 minutes, using pantry staples like flour, eggs, and sugar, with the added step of folding melted butter into the batter for extra richness. Cooked to golden perfection, these pancakes are best served warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream, making them an irresistible choice for a cozy breakfast or a crowd-pleasing brunch.
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.75 cup All-purpose flour
- 0.5 cup Milk
- 3 large Eggs
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 1 tablespoon Neutral cooking oil (e.g., canola or vegetable oil)
Instructions
In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, and vanilla extract until well combined and smooth.
In a separate bowl, sift together the all-purpose flour, sugar, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; it's okay if the batter is slightly lumpy.
Melt the butter in a small saucepan or in the microwave. Stir the melted butter into the pancake batter.
Heat a non-stick skillet or griddle over medium heat, and lightly coat the surface with oil. Once the surface is hot, reduce the heat to medium-low.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circular shape.
Cook the pancakes for 2-3 minutes, or until you see bubbles forming on the surface and the edges appear set. Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve the pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit for a perfect breakfast or brunch.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 33.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1265 mg | 97% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
