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. These golden circles of pure breakfast joy will leave you flipping out (literally) and reaching for more!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Whisk Together Dry Ingredients: To a large bowl, add the flour, baking powder, baking soda, white sugar, salt, cinnamon, nutmeg, and lemon zest. Whisk the ingredients until they are thoroughly combined. Make a well in the center of the dry ingredients and then set the bowl aside.
Whisk Eggs, Then Add Remaining Wet Ingredients: To a separate medium bowl, add both eggs and then 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 fully combined and homogeneous.
Add the Wet Ingredients to the 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.
Let Batter Rest: Set the bowl of ricotta pancake batter aside on the counter and let it rest for 5 minutes.
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 if you prefer).
Cook Pancakes on First Side: Once the butter is melted, 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 and Continue to Cook: 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. (Note: I like to keep my cooked pancakes warm in the oven while I cook the remaining batter. Just place the pancakes on a parchment lined sheet pan and place in the oven set to warm or the lowest temperature.)
Slather or Drizzle With Toppings: Transfer pancakes to serving plates and sprinkle with confectioner’s sugar, slather with butter, and drizzle with PURE maple syrup, jam, fruit butter, fruit puree, chocolate sauce, or whatever condiments you love.
Serve Ricotta Cheese Pancakes: Enjoy ricotta cheese pancakes while warm.
Notes
Ricotta: I recommend using full-fat ricotta in this pancake recipe. 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.
Nutritional information is an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.