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Light & Fluffy Ricotta Pancakes

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Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup. Serve with your favorite fresh fruit for a delightful and delicious way to start the day! www.savingdessert.com #savingroomfordessert #pancakes #ricotta #ricottapancakes #easypancakes #breakfast #brunch #mothersday #weekend

Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup. Serve with your favorite fresh fruit for a delightful and delicious way to start the day!

If you’re a pancake loving family, I hope you’ll give these amazing pancakes a try! There’s something about ricotta cheese that turns these pancakes into light and fluffy, deliciously rich, tiny cakes that don’t crumble or fall apart when drizzled with syrup. Personally, I’m all about thick pancakes so we cook these low and slow to ensure they’re done all the way through. It’s practically torture waiting until they’re done!

 

ricotta pancakes with syrup, blueberries and a pat of butter

These pancakes freeze beautifully and re-warm in the microwave for an instant delicious breakfast on the go. If you like light, fluffy, thick and delicious pancakes, you will be so happy with this recipe!

 

maple syrup being poured over a stack of ricotta pancakes

Our light and fluffy Ricotta Pancakes are pretty great with just a drizzle of maple syrup or honey.

I love the bright, tart bite from the addition of fresh lemon juice and a little bit of sugar in the batter gives them just enough sweetness. These pancakes are an absolute winner and perfect for an easy Mother’s Day treat or weekend brunch. Enjoy!

 

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Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup. #pancakes #ricotta #ricottapancakes #easypancakes #breakfast #brunch #mothersday #weekend

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5 from 3 votes

Light & Fluffy Ricotta Pancakes

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 10 3 1/2-inch pancakes
Course: Breakfast
Author: Tricia
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Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup or honey. Serve with your favorite fresh fruits for a delicious way to start the day!

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3/4 cup ricotta cheese
  • 1/3 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Optional toppings:

  • sliced almonds
  • fresh blueberries, strawberries, raspberries or blackberries
  • honey
  • maple syrup
  • butter

Instructions

  • In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula.
  • Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess. Lower the heat to medium-low and add 1/4 cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 1/2-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet  in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve and enjoy!

Here are a few of our favorite kitchen tools used when making these luscious pancakes – click on the photos for more information:

      

If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

If you’re looking for a few more pancake recipes – check out our Best Pumpkin Pancakes and these wonderful Blueberry Greek Yogurt Pancakes too.

Here are a few more pancake recipes from some terrific bloggers:

I love these Lemon Poppy Seed Pancakes from The View from Great Island – they look sooooo good! I really want to try these Whole Wheat Pancakes that are freezer friendly and healthy too from A Mindful Mom.  You’ll want to check out these creative and amazing Sheet Pan Pancakes from Belly Full. You can serve 6 people at once with that recipe! And finally, you’re going to love this recipe for The Best Fluffy Buttermilk Pancakes from Mom on Timeout. Yum, yum and yum!

Thanks so much for stopping by!

Tricia

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44 Comments

  1. Julie G says

    5 stars
    Our favorite has been Sweet Cream Pancakes, made with heavy cream….until I made these for dinner tonight. OH MY GOSH!!! These pancakes were the best I’ve ever had, bar none.

    I doubled the recipe, with great success, because I wanted to have a few leftover for Friday morning. I ended up with only 3, which is a perfect amount for me. They couldn’t stop eating them all. Lol.

    Measured out the dry ingredients on lunch, covered with plastic wrap and left it on the kitchen island. Measured out the wet ingredients, covered with plastic wrap and placed in the fridge. Everything was ready when it came time to make them.

    I did not use the lemon juice because I didn’t have any. Just added a bit extra vanilla. They take a bit longer to cook since they are thicker, but sooooo worth the wait.

    Absolutely delicious!!

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  7. Monica says

    Ricotta pancakes are a real treat and yours looks perfect, Tricia. I don’t know how you get them quite so fluffy but I am in awe. We are digging out of this crazy nor’easter and we’re craving all kinds of comfort foods. A big stack of fluffy pancakes are in order. Hope you’re well and warm!

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    • Tricia Buice says

      Thanks Monica! I’ve been thinking about you and wondered if you enjoyed the snow extravaganza. My husband had been in New York on business and got out the day the snow arrived. I think he caught the last train out of the city. Thank you sweet friend!

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  11. Terry Covington says

    Hi, I did make the raspberry ricotta cake, and it was delicious! But that recipe said to use “15 oz. of ricotta,” which I did. Above in describing this recipe, you say if you make that cake you will have enough ricotta left over from a 15-ounce container to make these pancakes. So I’m confused. Could you clarify, please? And I need to say, every recipe I have made from your site has been fantastic!

    reply to this comment >

    • Tricia Buice says

      Hi Terry! You are such a sweetie to let me know I made that mistake. I’ve updated the post and corrected my error – and you are correct, the Raspberry Ricotta Breakfast Cake uses the entire container of ricotta. However, I’m posting another cake on Monday which is the right one to link to the pancakes – haha, as it only uses 3/4 of a cup of ricotta. I got ahead of myself with the ricotta recipes. Thanks again for letting me know. Hope that’s clear as mud now! Thanks for the sweet comment and so happy you got a chance to try the cake. Let me know if you ever have a special request or any more questions. SRFD would be nothing without wonderful readers like you!

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    • Tricia Buice says

      Hi Victoria – thanks for the great question. I haven’t tested this recipe with cottage cheese but I think it would work just fine. I wouldn’t use anything fat free – or a product that is very watery. I’m anxious to hear if it works out for you so let us know if you get the chance to try it! These are easy enough so it’s worth a try. Thanks!

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