Best 7 The Best Ricotta Pancakes Recipes

FLUFFY RICOTTA PANCAKES

Steps:

• Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
• Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
• Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
• Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
• Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
• Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
• Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
• Serve warm with maple syrup and strawberries.

RICOTTA PANCAKES

Steps:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
• Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

RICOTTA BREAKFAST PANCAKES

Steps:

• Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

LEMON RICOTTA PANCAKES

Steps:

• In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
• In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
• Combine the wet ingredients with the dry ingredients.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

THE BEST RICOTTA PANCAKES

Steps:

• Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
• Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

RICOTTA PANCAKES

Steps:

• Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.