These light and fluffy ricotta pancakes are a delightful twist on traditional pancakes. The ricotta adds a creamy texture and a subtle richness, making them perfect for a special breakfast or brunch. Serve them with fresh fruit, maple syrup, or a dusting of powdered sugar for a delicious treat!
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk (whole or 2%)
- 2 tablespoons unsalted butter, melted
- Cooking spray or additional butter for the skillet
Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup
- Powdered sugar
- Honey
- Lemon zest
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, combine the ricotta cheese, eggs, milk, melted butter, and vanilla extract. Whisk together until smooth and well combined.
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In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
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Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Skillet
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Step 3: Cook the Pancakes
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep warm in a low oven (about 200°F) while you cook the remaining batter.
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Serve the pancakes warm, topped with your choice of fresh berries, a drizzle of maple syrup, a dusting of powdered sugar, or a sprinkle of lemon zest.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These pancakes can be made ahead of time and reheated in the toaster or microwave.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your deliciously fluffy ricotta pancakes!
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