Fluffy Ricotta Pancakes
These extra fluffy ricotta pancakes are what mornings are made for! This recipe is easy to make, and yields light and soft pancakes best when served with warm maple syrup.
In case you haven’t notice, I love breakfast! Making pancakes is one of my favorite ways to start my days, especially when they turn out THIS GOOD! This recipe is my new favorite, and my go-to from now on.
If the word ‘ricotta’ makes you think these might taste cheesy, I’m here to tell you you’re wrong! Ricotta makes these pancakes extra fluffy and gives them a light yet creamy texture.
These are so good that you can simply serve them as is. I personally prefer them with extra butter and warm maple syrup.
What I love about this recipe is that you can make it year round. And, they come together so quickly that you can make it any day of the week – no need to wait for the weekend! They also keep well in the fridge for 1 day, so you can make a batch and serve 2 days in a row. Trust me, no one will complain.
How to keep pancakes warm
To keep pancakes warm while cooking, turn the oven to 200F and place them on a cooling wire rack (the ones you use for cookies) on baking sheet. This low temperature will keep them warm without cooking them further. Lay them out one next to each other, as opposed to stacked. This way they won’t get soggy!
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day!
Happy Baking! xo
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Fluffy Ricotta Pancakes
- Total Time: 20 minutes
- Yield: About 8 large pancakes
Description
These extra fluffy ricotta pancakes are what mornings are made for! This recipe is easy to make, and yields light and soft pancakes best when served with warm maple syrup.
Ingredients
- 1 3/4 cups all purpose flour, I prefer unbleached
- 6 tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp himalayan salt
- 2 eggs
- 1 cup low fat ricotta
- 2 tsp vanilla extract
- 6 tbsp unsalted butter
- 1 cup whole milk
Instructions
- In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt.
- In a separate bowl, whisk the ricotta, eggs, milk, vanilla, melted and cooled butter.
- Add the dry ingredients to the wet mixture and stirring gently until combined.
- Heat a griddle over medium heat, and coat the surface with a bit of butter. Scoop out 1/2 cup of batter and pour onto the hot griddle. Cook for 3-4 minutes, until you can see a few bubbles pop up.
- Flip the pancake and cook for another 2 minutes. Repeat with the remaining batter.
- Serve with butter and warm maple syrup. You can also top with berries. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
looking for breakfast recipes? check these out!
Chocolate Chip Muffins with Streusel Topping
