Ricotta Parmesan Pancakes
Fluffy, savory, and packed with cheese-filled goodness, Ricotta Parmesan Pancakes are a delightful twist on traditional breakfast fare. These golden, tender pancakes combine creamy ricotta cheese and sharp Parmesan for a rich and balanced flavor, while a hint of black pepper adds a subtle kick. Perfectly light yet satisfying, the batter comes together effortlessly with pantry staples like flour, eggs, and milk, making this recipe ideal for brunch or even a weeknight dinner. Cooked to golden perfection in a skillet, each pancake is irresistibly soft on the inside with a crisp, golden edge. Garnish with fresh chives for a pop of color and enjoy these versatile pancakes on their own or as a side dish for soups and salads. Easy to make and loaded with flavor, this ricotta pancake recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 1 cup All-purpose flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Chopped fresh chives (optional, for garnish)
- 1 tablespoon Olive oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, and melted butter until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, Parmesan cheese, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with olive oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it into a circle shape. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through. Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the pancakes warm, garnished with chopped fresh chives if desired, and enjoy immediately.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1761 mg | 135% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 813 mg | 17% | |
*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.
