Fluffy Ricotta Cheese Pancake Recipe

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Elevate your pancake game to tasty heights with this ricotta cheese pancake recipe. Imagine a soft, pillowy texture and subtle sweetness enriched by the creamy richness of ricotta cheese. Made with simple ingredients and just 15 minutes of prep, these golden circles of pure breakfast joy will leave you flipping out (literally) and reaching for more!

About this ricotta cheese pancake recipe

This ricotta cheese pancake recipe isn’t just any ol’ pancakes recipe. Here’s why this pancake with ricotta cheese recipe is THE pancake recipe:

• Pancake Perfection: We’re not just making pancakes here; we’re crafting edible masterpieces. Imagine biting into a flapjack so fluffy, it’s like biting into a cloud, and so flavorful, it’s a party for your tongue. This ricotta hotcakes recipe is the stuff of dreams, people!
• Ready in Under 30 Minutes: Love having breakfast ready in a jiffy? These simple ricotta pancakes are perfect for those mornings when you’re craving something special but don’t have hours to spare. In less time than it takes to watch an episode of your favorite sitcom, you’ll have a stack of golden goodness on your plate. ⏰
• Meal Prep Superstars: If you’re a fan of planning ahead, these pancakes with ricotta have got your back. Whip up a big batch, and you’ve got breakfast sorted for days. They reheat like a dream, so your Tuesday morning can be just as pancake-filled as your Sunday brunch. Plus, ricotta cheese pancakes freeze beautifully, making them the ultimate grab-and-go breakfast for those manic mornings. Just reheat and eat! 

What are ricotta pancakes? 

Welcome to the delectable chapter of what I lovingly call ‘Company’s Coming Pancakes.’ 🌟 Why this fancy name, you ask? Because these ricotta lemon pancakes are the kind of show-stopping, mouth-watering marvels you whip up when you want to impress. And the best part? They’re unbelievably easy to make, no egg-separating shenanigans involved!

My other half – who is quite the pancake connoisseur – declares these to be the best pancakes of his life. And trust me, he doesn’t hand out such high praise lightly. Each bite has subtle cheese richness, lemony brightness, warmly spiced pancake comfort. It’s like all your cozy breakfast dreams coming true on a plate.

Imagine your traditional pancake, but upgraded to first class. These babies are fluffier, lighter, and have a subtle creaminess that’ll make your tastebuds sing. When you make pancakes with ricotta cheese, it adds a subtle richness and moisture but also works its culinary magic to make these pancakes unbelievably fluffy and tender. 

Ingredients for ricotta cheese pancake

• All-Purpose Flour – Plain white flour is perfect. 
  • Substitution: I haven’t tried it, but I imagine this recipe for ricotta cheese pancakes would work beautifully with a cup-for-cup GF flour mixture. 
• Baking Powder & Baking Soda – You’ll need both raising agents to achieve lofty ricotta pancake perfection. If it’s been a minute since you used them, make sure to check if they’re still active using hot water and lemon juice or vinegar, respectively.
• Granulated Sugar – For neutral sweetness and aiding the Maillard process along. 
  • Substitutions: Cane sugar is a close swap. Brown sugar would also work, but would impart a light molasses flavor. I recommend decreasing the milk by ~ a teaspoon if you use it.
• Fine Sea Salt – Or Kosher Salt!
• Ground Cinnamon & Nutmeg – These warming spices add an extra level of sweetness. If possible, grate the nutmeg fresh for the most potent flavor.
• Lemon Zest – For brightness. Make sure you use a light hand and only remove the bright yellow zest, as the white pith is bitter. 
• Eggs – I use large eggs, so if you’re using liquid eggs in a carton, you’ll need about ½ cup.
• Whole Milk – For the richest lemon ricotta pancakes, I suggest using exclusively full-fat dairy products.
  • Substitutions: You’re welcome to use 2% milk or a rich & creamy plant-based milk (e.g. oat or soy) if you prefer.
• Vanilla Extract – For aromatic warmth. 
  • Substitutions: You can use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean. 
• Neutral Oil – Vegetable, canola, grapeseed, or avocado oil all work. 
• Whole Milk Ricotta Cheese – Again, stick with full-fat dairy for the best results. 
  • Substitutions: You can also use vegan ricotta, or blended full-fat cottage cheese!
• Unsalted Butter – For buttering the pan for cooking. 
  • Substitutions: You can also use vegan butter, coconut oil, or ghee.

If you have leftover ricotta cheese, put it to good use in these recipes: Whipped Ricotta Blueberry Toast, Sweet Breakfast Strata, Whipped Ricotta Cheese Dip, Ricotta Cheese Gnocchi, Pumpkin and Ricotta Stuffed Shells, and Baked Ziti with Sausage and Ricotta.

Recipe variations and dietary adaptations

 Batter up, and get ready to flip some joy into your breakfast routine! This ricotta breakfast recipe has plenty of room for your personal spin. Here are some ricotta cheese pancake recipes to experiment with:

• Gluten-Free – While I haven’t tried it, all signs point to this pancake recipe with ricotta working for my gluten-free babes out there. Simply swap in your favorite measure-for-measure all-purpose GF flour blend (preferably one with xanthan gum), then let the batter rest for 30 minutes before pan frying. 
• Savory Ricotta Pancakes – First, dial down the sugar to just __ – we’re aiming for subtle, not sweet. Just a hint will do to balance the flavors. Next, nix the warming spices. Now, let’s talk about additions: think herbs, think cheese, think all the savory goodness your heart desires. A sprinkle of fresh chives or a dash of Italian seasoning can work wonders. And why not throw in some grated Parmesan or a handful of finely chopped sun-dried tomatoes for that extra zing? Serve with a side of sour cream and scallions for a light lunch or versatile brunch. 
• Ricotta-Filled Pancakes – Make a quasi-canoli for breakfast by adding an extra layer of ricotta yumminess. Lightly sweeten ricotta with powdered sugar, then add a few rasps of orange zest, a dribble of vanilla, and a handful of mini chocolate chips. Dollop between two pancakes, then dust the whole thing with powdered sugar before digging in. YUM.
• Mix-ins – Berries, such as blueberries, or chocolate chips, banana slices, you name it. If it tastes good in regular pancakes, it’ll taste extra divine in these easy ricotta hotcakes.

How to make a pancake with ricotta cheese

This ricotta cheese pancakes recipe comes together in a snap. Here’s how:

1. Whisk Dry Ingredients: Add the dry ingredients to a large bowl and whisk together. Then, make a well in the center of the ingredients and set the bowl aside.
2. Whisk Wet Ingredients: To a separate medium bowl, add both eggs and use a whisk to beat the eggs together. Then, add the whole milk, vanilla extract, neutral oil, and ricotta to the bowl. Use a whisk and stir the ingredients together until homogeneous.
3. Add the Wet to Dry: Carefully add the ricotta mixture to the bowl with the dry ingredients, making sure you pour the wet ingredients into the well. Use a wooden spoon to stir the ingredients together until JUST combined – there should be a few lumps in the pancake batter.
4. Let Batter Rest: Set the bowl of ricotta pancake batter aside on the counter and let it rest for 5 minutes.
5. Heat Pan: Heat a large nonstick skillet over medium-low to medium heat or an electric griddle over moderate heat. Once hot, lightly grease the pan with butter or cooking spray.
6. Cook Pancakes: Use an ice cream spoon or a measuring cup to add ¼ cup of the pancake batter to the hot pan. Repeat adding the pancake batter to the pan, making sure you space them far enough apart to avoid the pancakes from forming together. Cook the pancakes for 2-4 minutes, or until the bottom of the pancake is golden brown and bubbles begin to form on the top of the pancakes. Flip them over and continue to cook for an additional 2-3 minutes, or until the ricotta pancakes are JUST cooked through. Transfer the cooked pancakes to a plate and repeat cooking the remaining pancake batter.
7. Top and Serve: Transfer the ricotta cheese pancakes to serving plates and sprinkle with confectioner’s sugar, slather with butter, jam, fruit butter, fruit puree, and drizzle with maple syrup, chocolate sauce, or whatever condiments you love. Enjoy fluffy pancakes with ricotta cheese while warm.

Expert tips for the best ricotta cheese pancake

• Measure your flour properly. If you don’t yet have a kitchen scale, make sure you fluff the flour, then spoon it into a dry measuring cup before leveling it off with a knife.
• Wanna know how to make perfect circle pancakes? Bust out your biggest biscuit cutter and a can of non-stick spray. Spray the ring, then place it in the pan. Carefully pour (or, preferably, squeeze with a squeeze bottle) the batter in the center and let the pancake cook until it bubbles. Lift the ring before flipping.
• Waste not, want not. After zesting the lemon, don’t forget to put the rest of the fruit to good use! Use the juice to make a couple of French 75s (perfect for breakfast!), then use the spent rind to refresh your garbage disposal or wooden cutting boards. 
• If your ricotta cheese seems watery or runny, add it to a fine mesh strainer and let the cheese drain for 30-40 minutes before proceeding with the recipe.
• To swap cottage cheese for ricotta cheese, blend thoroughly in a food processor. (If you use a high-powered blender, make sure to use a lower power — you still want some of the ricotta graininess.) Line a mesh strainer with cheesecloth or a damp paper towel, then strain over a bowl for a few hours. Gently invert the mesh strainer into a bowl and peel the cheesecloth off. Use as you would ricotta. 

FAQs: frequently asked questions

What’s the difference between ricotta pancakes vs regular pancakes?

Regular pancakes are great – don’t get me wrong – but they’re kind of like the dependable friend you’ve known forever. Ricotta pancakes? They’re the exciting new pal who turns every brunch into a party. 🎉

Ricotta brings a richness and creaminess to the batter, making your pancakes unbelievably moist and tender.  It’s a delightful contrast to the denser, more straightforward texture of regular pancakes. But it’s not just about texture – it’s about the subtly sweet, creamy flavor that ricotta adds. 

So, in the great pancake debate of ricotta vs regular, remember this: once you go ricotta, you never go back to regular pancakes! It’s a whole new world of breakfast bliss, just waiting to be explored. Happy flipping! 

Why are my pancakes raw inside?

There are a few potential culprits:

1. Heat’s Too High: If your griddle or pan is too hot, your pancakes will cook too fast on the outside while staying uncooked inside. Aim for a medium heat for that even, golden cook.
2. Batter’s Too Thick: Thick batter can mean the outside cooks before the inside has a chance to catch up. You want your batter to pour easily – think ‘lava flow’, not ‘mud slide’.
3. Overcrowded Pan: Pancakes need their personal space. If they’re too close, they cook unevenly. Give them room to breathe and do their fluffy thing. If you like doing more than one at a time, you definitely need a proper griddle. 
4. Impatience: Flipping them too soon can lead to undercooked insides. Wait for those bubbles to form and pop on the surface – it’s the pancake’s way of telling you it’s ready for a flip.

How long to cook ricotta pancakes on each side?

Cook your pancake on one side until the edges look set and bubbles form and burst on the surface, which typically takes about 2-3 minutes. Then flip it and cook for another 1-2 minutes, or until the other side is golden brown and the pancake is cooked through. 🥞🕒

Serving suggestions for ricotta cheese pancakes recipes

Alright, you’ve flipped and cooked your way to a stack of gorgeous, fluffy ricotta pancakes. Now, what? It’s topping and pairing time, my friends! 🍽️🥞 Let’s jazz up these beauties and make them a meal to remember.

• Brunch Bonanza: Kick off your weekend by pairing these fluffy ricotta treasures with irresistible candied bacon, a burst of color and freshness from juicy seasonal fruits with creamy yogurt topping, and a joyous, bubbly mimosa. It’s a combo that screams ‘luxury brunch’!
• Sweet Toppings Galore: Let’s get sprinkling! A dusting of powdered sugar for a touch of elegance, or a drizzle of pure maple syrup for classic pancake bliss. And for the fruit lovers, a scoop of fruit butters or fruit purees can add a delightful burst of flavor.
• Butter Up: A pancake without butter is like a hug without a squeeze! A dollop of whipped salted butter on top of your pancakes adds a creamy, savory twist that perfectly complements the ricotta’s richness.
• Drink Pairings: What’s brunch without the right drinks? Pour some fresh juice for a vibrant start, or better yet, cheer up the morning with a round of strawberry sangria – it’s like sunshine in a glass! And for the coffee aficionados, a hot cup of coffee makes for the coziest pancake companion.

Storing ricotta cheese pancake recipes

Whether you’re planning ahead or just happen to have a few extra leftover pancakes laying around:

• In the Fridge: Cool the pancakes, then store them in an airtight container. They’ll stay fresh for up to 3 days.
• In the Freezer: Freeze pancakes on a baking sheet, then transfer to a freezer bag. They’ll be good for 2 months.
• Reheat in the Toaster: For a quick warm-up and a bit of crispiness, pop them in the toaster.
• Reheat in the Oven: If you have a bigger batch, reheat them in the oven at 350°F, covered with foil, for about 10 minutes.

And there you have it, pancake pals – the inside scoop on making, serving, and savoring the most flippin’ fantastic ricotta pancakes! Whether they’re stacked high for brunch or saved for a cheeky midnight snack, these pancakes are sure to leave you ‘batter’ than ever. Pancake promise, you’re going to flip over these! Until next time, remember life’s too short for flat pancakes. 

Cheyanne

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