Ricotta Pancakes – a delicious recipe with ricotta cheese, eggs, sugar, vanilla, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the ricotta, eggs, sugar and vanilla extract in a large bowl. Beat with a wire whisk until the mixture is smooth. Whisk in the milk.
2
Sift the flour into a large bowl. Make a well in the center and gradually beat in the ricotta mixture to form a smooth batter. Add a little extra milk if the batter is too thick.
3
Pour 1/4 cup of the batter into a heated, greased skillet and cook until bubbles form on the surface of the batter. Turn pancake and cook until the other side is golden. Remove the pancake from the pan and keep warm. Repeat the process with the remaining batter, re-greasing the skillet as necessary.
4
Serve the pancakes warm with maple syrup and fruit of your choice.
376
kcal
Calories
17
g
Fat
32
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup ricotta cheese, 3 None eggs, 1 tbsp sugar, 1 tsp vanilla extract, and more.
Yes, Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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