Description
These fluffy ricotta pancakes are light, creamy, and easy to make—ideal for beginners seeking a quick, delicious, and healthy breakfast option.
Ingredients
- All-purpose flour – 1 cup
- Ricotta cheese – 3/4 cup
- Eggs – 2 large
- Milk – 1/2 cup
- Sugar – 2 tablespoons
- Baking powder – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Salt – 1/4 teaspoon
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- In a separate large bowl, whisk together ricotta cheese, eggs, milk, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture, mixing until just combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and edges look set.
- Flip and cook for another 1-2 minutes until golden brown and fully cooked through.
- Serve warm with desired toppings like berries, syrup, or yogurt.
Notes
- Don’t overmix the batter to keep pancakes fluffy.
- If pancakes brown too quickly, reduce heat to avoid burning.
- For prep ease, measure dry ingredients the night before.
- Use a cookie scoop or measuring cup for evenly sized pancakes.
- Store leftovers in an airtight container for up to 3 days or freeze with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg