Ricotta Pancakes
Fluffy and rich ricotta pancakes, perfect for breakfast or brunch, customizable with your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup ricotta cheese Ensure it is smooth for best texture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Butter or oil for cooking Use enough to prevent sticking.
Instructions
Preparation
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the ricotta, eggs, vanilla extract, and milk until smooth.
- Combine the wet and dry ingredients, mixing until just combined (it’s okay if it’s a bit lumpy).
Cooking
- Heat a skillet over medium heat and add butter or oil.
- Pour batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with your favorite toppings, such as fresh fruits, syrup, or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet. Freeze for up to 2 months with parchment paper between pancakes.