Fluffy Ricotta Pancakes are the ultimate breakfast treat—light, airy, and rich with a creamy texture that melts in your mouth. These pancakes are easy to make and perfect for a cozy family brunch or a special weekend breakfast.
Why You’ll Love This Recipe
These fluffy ricotta pancakes are incredibly soft and tender thanks to the ricotta cheese. They come together quickly with simple ingredients and deliver a restaurant-quality result at home. The balance of sweetness and richness makes them perfect for both kids and adults, especially when paired with fresh strawberries and maple syrup.
Ingredients
Wet ingredients
- 3/4 cup ricotta cheese (full fat)
- 3 large eggs
- 3 tbsp caster sugar
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1 tsp white vinegar
Dry ingredients
- 1 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
Serving/cooking
- 1 tbsp butter, melted
- 250g strawberries, halved or quartered
- 1 tbsp caster sugar
- Maple syrup
Instructions
- In a bowl, whisk together all wet ingredients until smooth with small ricotta bits remaining.
- Add the dry ingredients over the mixture and whisk until just combined. The batter should be slightly thick.
- Heat a non-stick pan over medium heat and lightly brush with melted butter.
- Pour about 1/4 cup of batter into the pan, gently spreading if needed.
- Cook for about 1 1/2 minutes until golden, then flip and cook another 1 1/2 minutes.
- Remove and repeat with remaining batter, adjusting heat as needed.
- Stack pancakes to keep warm.
- Serve fluffy ricotta pancakes with macerated strawberries and maple syrup.
Optional strawberries:
Mix strawberries with sugar and let sit for 20 minutes before serving.
Tips & Tricks
- Use full-fat ricotta for the best texture and flavor.
- Do not overmix the batter to keep pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking.
- Cook on medium-low heat to avoid burning while ensuring even cooking.
- Use an ice cream scoop for evenly sized pancakes.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9–10 pancakes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Swap strawberries with blueberries or bananas.
- Honey or date syrup can replace maple syrup.
- Add lemon zest for a citrus twist.
Nutrition (Approximate per serving)
- Calories: 220
- Protein: 8g
- Carbs: 28g
- Fat: 9g
FAQ
Can I make fluffy ricotta pancakes ahead of time?
Yes, you can refrigerate them for up to 3 days and reheat before serving.
Can I freeze ricotta pancakes?
Yes, freeze in layers with parchment paper for up to 2 months.
Why are my pancakes not fluffy?
Overmixing or old baking powder can affect fluffiness.
Can I use low-fat ricotta?
Yes, but full-fat gives better texture and flavor.
What can I use instead of ricotta?
Cottage cheese blended smooth is a good substitute.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze up to 2 months
- Reheating: Warm in a pan or microwave until heated through
Similar Recipes
Fluffy Ricotta Pancakes
Ingredients
Wet ingredients
- 3/4 cup ricotta cheese full fat
- 3 large eggs
- 3 tbsp caster sugar
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1 tsp white vinegar
Dry ingredients
- 1 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
Serving/cooking
- 1 tbsp butter melted
- 250 g strawberries halved or quartered
- 1 tbsp caster sugar
- Maple syrup
Instructions
- In a bowl, whisk together all wet ingredients until smooth with small ricotta bits remaining.
- Add the dry ingredients over the mixture and whisk until just combined. The batter should be slightly thick.
- Heat a non-stick pan over medium heat and lightly brush with melted butter.
- Pour about 1/4 cup of batter into the pan, gently spreading if needed.
- Cook for about 1 1/2 minutes until golden, then flip and cook another 1 1/2 minutes.
- Remove and repeat with remaining batter, adjusting heat as needed.
- Stack pancakes to keep warm.
- Serve fluffy ricotta pancakes with macerated strawberries and maple syrup.
Optional strawberries:
- Mix strawberries with sugar and let sit for 20 minutes before serving.
Notes
- Swap strawberries with blueberries or bananas.
- Honey or date syrup can replace maple syrup.
- Add lemon zest for a citrus twist.
Conclusion
Fluffy Ricotta Pancakes are a simple yet indulgent breakfast option that delivers soft, rich, and delicious results every time. Whether you’re cooking for family or treating yourself, this recipe is sure to become a favorite.