Ricotta Pancakes Recipe

Name: Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1 teaspoon Baking Soda; 2 Tablespoons Powdered Sugar; 1 pinch Cinnamon; 4-1/2 ounces, weight Ricotta (about 1/2 Cup); 1 cup Milk; 1 whole Large Egg, Beaten; 2 Tablespoons Butter, Melted; 1 teaspoon Lemon Juice

Servings: persons

1 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
1 teaspoon Baking Soda
2 Tablespoons Powdered Sugar
1 pinch Cinnamon
4-1/2 ounces, weight Ricotta (about 1/2 Cup)
1 cup Milk
1 whole Large Egg, Beaten
2 Tablespoons Butter, Melted
1 teaspoon Lemon Juice

1
In a large bowl, sift together the dry ingredients. In a separate bowl, thoroughly mix together the ricotta, milk, egg, butter and lemon juice. Add the wet ingredients to the dry, taking care to not overmix. Some lumps in the batter are ok.
2
Heat a skillet over medium heat to the point where you can hold your hand 6 inches off the skillet for 6 seconds without being uncomfortable. Grease the skillet with cooking spray or butter. Scoop about 1/3 of a cup of batter onto the skillet and cook 2 minutes each side, until lightly golden brown. You'll know when to flip the first time once you see a few bubbles forming in the center of each pancake. If the first few pancakes come out too dark, turn down the heat and wait a few minutes before continuing cooking the rest of the pancakes.
3
Store in a warm oven on a cookie sheet while you cook the rest of the pancakes. Serve warm with whipped cream, butter, and maple syrup.
4
Recipe adapted from Taste.com.au.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, 1 teaspoon Baking Soda, 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.

Ricotta Pancakes

How did you like this recipe?

Frequently Asked Questions