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Ricotta Pancakes

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Delightfully fluffy and creamy ricotta pancakes that are perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. Whisk the Creamy Base: In a large bowl, mix together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
  2. Prepare the Dry Ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine & Mix: Gently combine the wet and dry ingredients, mixing until just combined. Don’t overmix—lumps are totally welcome!
  4. Heat the Skillet: Heat a non-stick skillet over medium heat and add a little butter or oil for that golden crisp.
  5. Pour the Batter: Pour about 1/4 cup of batter for each pancake into the skillet. Watch the magic happen!
  6. Cook Until Golden: Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Serve & Enjoy: Serve warm with syrup, fresh fruit, or your favorite toppings. Let your creativity reign!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.

Nutrition

Find it online: https://doughgirlbylea.com/ricotta-pancakes/

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