Learn how to make perfect Ricotta Pancakes at home. These light and fluffy pancakes are so easy to make – and taste like the real deal. No electric mixer needed. Ready in just 30 minutes.
Ricotta Pancakes AKA best ever breakfast 🥞 If you’ve been looking for soft and fluffy pancakes that take only minutes to make, but rival your favourite diner, these are for you.
Perfect homemade Ricotta Pancakes made from scratch, ready in just 30 minutes.
Why you will love this recipe
- Light and fluffy: These Ricotta Pancakes are thick, light and fluffy.
- Simple ingredients: You don’t need any fancy or hard-to-find ingredients for this recipe.
- Freezer-friendly: You can make a batch of these pancakes ahead of time and pop them in the freezer for an easy breakfast or snack on-the-go.
My kids definitely gave the thumbs up for these fluffy pancakes. The mixture was thick and when cooked slowly was really fluffy and not cheesy in taste. Will be making these again!
– FranJump to:
Recipe testing
I’ve had Ricotta Pancakes on my to-conquer list for so long. One of my all-time favourite cafes in Sydney is called Bills and they are the masters of amazing Ricotta Hotcakes.
I absolutely love them. But while they serve them with lashings of honeycomb butter and banana, I wanted to create a version that’s super quick and easy to whip up at home.
And HERE THEY ARE. Just like my favourite American-style Pancakes, these ones are quick and easy, but seriously tasty.
The ricotta makes the pancakes so light and fluffy on the inside, and pairs beautifully with fresh fruit like blueberries, and rich maple syrup.
Why add ricotta to pancakes?
Ricotta helps to make your pancakes soft and tender in the centre. It adds richness, moisture and texture. If you’ve been looking for a thick and fluffy pancake recipe, these are perfect for you.
How to make pancake batter
- In a large mixing bowl, add flour, sugar, baking powder and salt.
- In a separate bowl, add eggs, milk, ricotta and vanilla. Whisk together for 30 seconds or so to combine the ingredients and break up the egg yolks.
- Add the wet ingredients to the dry ingredients and whisk to form a thick, smooth batter.
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How to cook ricotta pancakes
It’s very important to cook these pancakes on a low-medium heat. If you cook them at a hot temperature, the outside will go golden brown, but the middle will still be wet and undercooked.
Use the first pancake to test the temperature as every stove will be different. As your stove heats up, you may need to adjust the temperature.
Go low and slow and your pancakes will be golden on the outside and soft and fluffy in the centre – perfect!
What ricotta should I use?
I recommend using a creamy store-bought ricotta for this recipe, rather than a block of fresh ricotta cheese. I tested this recipe using Perfect Italiano Ricotta. You can see the texture in the photo below.
What do I serve them with?
Just like regular pancakes, these ones work perfectly with all the usual toppings. Here are a few favourites I like to pair them with:
- Butter
- Maple syrup
- Fresh banana slices
- Fresh berries, like blueberries or raspberries
- Whipped cream
- Nutella
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Ricotta Pancakes recipe
Soft and fluffy Ricotta Pancakes made from scratch.
Ingredients
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour, sifted
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 large eggs
- 180 ml (3/4 cup) full fat or whole milk
- 190 grams (3/4 cup) full fat ricotta*
- 1 teaspoon vanilla extract
- Butter, for frying
- Blueberries, for serving
- Maple syrup, for serving
Instructions
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.Â
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.Â
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
- Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.Â
Notes
*Ricotta: I recommend using a creamy store-bought ricotta for this recipe, rather than a block of fresh ricotta cheese. I tested this recipe using Perfect Italiano Ricotta. You can see the texture in the photo below.
COOKING NOTE: Due to the moisture of the ricotta, these pancakes need to be cooked on a lower heat than regular pancakes, to ensure the inside is fully cooked through. Every stove is different, so do a tester pancake first to ensure that when the outside is golden, it’s fully cooked in the middle. If not, turn the heat down and cook each pancake for longer.Â
Nutrition Information
Serving Size: 1 pancake Calories: 253 Sugar: 9.9 g Sodium: 143.9 mg Fat: 8.8 g Carbohydrates: 32.8 g Protein: 10.7 g Cholesterol: 70.7 mg
Fran C says
My kids definitely gave the thumbs up for these fluffy pancakes. The mixture was thick and when cooked slowly was really fluffy and not cheesy in taste. Will be making these again!
Jessica Holmes says
Yay! So glad you and the kids enjoyed these Fran!
Kacey says
How long can I refrigerate batter thanks
Jessica Holmes says
Hi Kacey, I would only recommend 1-2 days tops.
Josh says
These were so good! Very tasty.
Jessica Holmes says
So glad you enjoyed them Josh!
Jay says
Can you use cream cheese instead of ricotta?
Jessica Holmes says
Hi Jay, I wouldn’t recommend it as the texture of the two are very different. They will likely be stodgy and heavy made with cream cheese, whereas ricotta makes them light and soft.