I’ve been all about easy baking the last couple of weeks. It started with the Fudgy Chocolate Loaf Cake and now these ricotta pancakes. My son was quite excited about these pancakes. And he loved these! Well, he loves cheese in any form so no wonder he adored the delicate ricotta flavor these have.
These pancakes don’t necessarily need any extra syrup and can be enjoyed simply. There isn’t much to say about these ricotta pancakes, except the fact that they’re moist and delicate and have a mild cheese flavor. Just a touch of vanilla and lemon zest is everything they need to be perfect. My inspiration for the recipe was The Kitchn. 
Soft Ricotta Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Delicate ricotta cheese pancakes are moist with a mild cheese flavor that adds subtle richness along with a hint of vanilla and lemon zest.
Ingredients
- 250g (8.8 ounces) ricotta cheese
- 140g (5 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs, separated
- 160ml (5.4 fluid ounces) milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- In a food processor, combine the ricotta cheese, flour, baking powder, salt, sugar, egg yolks, milk, vanilla extract, and lemon zest. Pulse until the mixture is smooth and well combined.
- In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the ricotta mixture, being careful not to deflate the batter.
- Heat a non-stick pan over medium heat. Lightly grease the pan if necessary.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pancakes warm, optionally with syrup or fresh fruit.
Notes
These pancakes are delicious on their own and don’t necessarily need syrup. For a variation, try adding fresh berries to the batter. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 150
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
- Cholesterol: 90
Frequently Asked Questions
Can I substitute the ricotta cheese with another type of cheese?
For this recipe, ricotta cheese is recommended for its texture and flavor; using another cheese may alter the pancakes’ consistency and taste.
How important is the lemon zest in this recipe?
The lemon zest adds a subtle brightness that enhances the flavor of the pancakes, so it’s best not to skip it if you want the full experience.
Is it necessary to add syrup to these pancakes?
These ricotta pancakes are moist and flavorful on their own, so additional syrup is not necessary, but you can serve it on the side if desired.
