Ricotta pancakes are fluffy, moist and the perfect base to add fresh fruit, nuts or chocolate chips into to create one truly delicious stack of pancakes.
Let’s get started…
You’ll need 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 1 cup of whole milk, 2/3 cup of whole milk ricotta, 3 large eggs, 2 teaspoons of vanilla extract, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda, 1/2 teaspoons of salt, 1/4 cup of fresh orange juice and 2 tablespoons of melted butter.
The orange juice may sound a little different, but the addition of some citrus really brightens these pancakes in a delicious way.
In a large bowl, combine 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda and 1/4 teaspoons of salt and set aside.
In a separate bowl, add 1 cup of whole milk, 3 large eggs, 1/4 cup of orange juice, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract and 8 ounces of whole milk ricotta and whisk until combined.
Add the flour mixture into the ricotta mixture and whisk until just combined. This batter will have some lumps in it and thats a good thing. Each pancake will have a few little pops of rich, creamy ricotta goodness.
Place a flat skillet or griddle over medium heat. Once the griddle is warm, grease the surface with butter or your favorite non-stick spray and drop 1/3 cup portions of batter leaving room for the pancakes to spread a little.
Once the top surface of the pancakes are fully of little air bubbles, carefully flip and cook until both sides are golden brown.
Look at that beautiful color! Now, I love these pancakes with just a little bit of butter and maple syrup, but they are also a great base pancake to add your favorite topping onto or into. If you want to add something into these pancakes, I like to do it right before flipping to make sure the additions are evenly distributed. Like this…
These pancakes are delicious and this recipe is a great one to have on hand, so you will always have a fabulous pancake recipe close by. You never know when you may need some pancakes!
Ricotta Pancakes
Ingredients
- 1 3/4 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 cup of whole milk
- 8 ounces of whole milk ricotta
- 3 large eggs
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup of fresh orange juice
- 2 tablespoons of butter, melted
Instructions
- In a large bowl, combine 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda and 1/2 teaspoons of salt
- Form a well in the center of the flour mixture and add 3 large eggs and 1 cup of whole milk into the well and whisk until just combined
- Add 1/4 cup of orange juice, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract and 8 ounces of ricotta into the batter and mix gently with a silicone spatula until just combined
- Place a flat griddle or wide skillet over medium heat and let it preheat for about 2 minutes
- Grease the surface with butter or non-stick cooking spray
- Drop 1/3 to 1/2 cup portions of pancake batter onto the warm greased surface
- Once the edges have started to lightly brown and the batter is full of bubbles, flip the pancake and cook on the other side until it is golden brown
- Garnish with butter and maple syrup
