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Fluffy Ricotta Pancakes

Fluffy ricotta pancakes are soft, airy pancakes made with creamy ricotta cheese.
They cook quickly and deliver a rich, tender texture.
Perfect for breakfast with fruit and maple syrup.
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Prep Time 10 minutes
Course Breakfast
Cuisine American

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.