Ricotta Pancakes. A time-tested favorite ricotta pancake recipe, this is a little tangy and very satisfying; perfect with fresh blueberries or strawberries. Set aside and keep the honey syrup warm. Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite!
They're tastier than traditional pancakes, if you ask me. Don't worry, though—the pancakes don't feel cheesy at all and you won't be able to taste the ricotta in there. Ricotta pancakes are a step up from plain ones. You can cook Ricotta Pancakes using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Ricotta Pancakes
- Prepare 1/2 cup of low fat ricotta cheese.
- You need 2 of eggs.
- It's 1/8 tsp. of Vanilla extract.
- You need 1/4 tsp of pure maple syrup.
Nice and fluffy and extra moist inside, step up your pancake game! Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra-fluffy stack! Perfect for a special weekend brunch, Mother's Day, or Father's Day.
Ricotta Pancakes step by step
- Place all ingredients in a bowl and whisk together until it gets to be a pancake batter consistency..
- Place dollars at a time in a warm-hot pan... Not too hot because you don't want the outside to burn..
- Drop some blueberries on the pancakes and flip over when sides are bubbly..
These Sweet Cream Ricotta Pancakes are creamy, smooth, and literally melt in your mouth. Ricotta cheese is the difference maker in these babies as it is responsible for making them extra creamy. Buttermilk is a magic potion that transforms baked goods, without all of the extra fat of heavy cream. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Heat a griddle, then lightly butter it.
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