Looking for a breakfast that’s both creamy and fluffy? Look no further than these irresistible ricotta pancakes! Made with fresh whole milk ricotta cheese and perfectly sweetened, they’re an indulgent treat that is simple to whip up. Let’s dive into this quick and easy recipe, perfect for a special weekend breakfast or a cozy brunch with friends.
Ingredients
- 32 oz Whole Milk Ricotta Cheese (about 4 cups or 900 grams)
- 1 Egg
- 1/2 – 3/4 cup Granulated Sugar
- 1 1/2 cups All-Purpose Flour (plus extra for shaping)
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract (optional)
- Oil for Frying (preferably olive oil)
Directions
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine 32 oz of ricotta cheese with 1 egg. Mix thoroughly until the egg is fully incorporated. If desired, add 1 tsp of vanilla extract for extra flavor.
- Add Sugar:
- Add 1/2 to 3/4 cup of granulated sugar to the mixture. Stir until evenly combined.
- Incorporate Dry Ingredients:
- Gradually fold in 1 1/2 cups of all-purpose flour and 1/2 tsp of baking powder. Mix just enough to combine all the ingredients, creating a smooth batter.
- Shape the Pancakes:
- Using a tablespoon or a large ice cream scoop, scoop out portions of the batter. Drop each portion onto a plate of flour to coat, then gently shape into flat patties about 1/2 inch thick. Repeat this process until you’ve used all the batter.
- Fry to Golden Perfection:
- Heat a tablespoon of oil in a skillet over low-medium heat. Add the shaped ricotta pancakes to the skillet without overcrowding. Cover the skillet with a lid and fry for 2-3 minutes per side, or until the pancakes are well browned.
- Serve:
- Enjoy these pancakes warm with a dollop of sour cream and your favorite jam for a delightful breakfast.
Cooking Tips
- Avoid Overmixing: When combining the flour, stir just until the ingredients are incorporated to avoid tough pancakes.
- Cover the Pan: Using a lid while frying helps ensure the pancakes are evenly cooked through.
Nutritional Information
- Calories: Approximately 280 kcal per serving
- Servings: Yields 6 servings
These ricotta pancakes are sure to become a family favorite. Whip them up in just 20 minutes, and you’ll have a delicious, comforting breakfast ready to share. Enjoy!
Ricotta Pancakes
- Total Time: 20 minutes
- Yield: 6 1x
Description
Indulge in the fluffy goodness of these Ricotta Pancakes, a delightful twist to your classic breakfast fare. Each bite offers a perfect balance of creamy ricotta cheese and sweet pancake batter, making it an absolute treat for your taste buds.
Ingredients
32 oz whole milk Ricotta Cheese (about 4 cups) or 900 grams
1 egg
1/2 – 3/4 Cup granulated sugar
1 1/2 cups all-purpose flour + extra for shaping the pancakes
1/2 tsp Baking Powder
1 tsp Vanilla Extract (optional)
Oil for frying (preferably olive oil)
Instructions
In a mixing bowl, combine 32 oz of ricotta cheese with 1 egg. Mix thoroughly until the egg is well incorporated. If desired, add 1 tsp of vanilla extract along with the egg.
Add 1/2 to 3/4 cup of granulated sugar to the mixture and mix again until evenly combined.
Gradually add 1 1/2 cups of all-purpose flour and 1/2 tsp of baking powder to the mixture. With minimal mixing, bring everything together into a smooth mass.
Using a tablespoon or a large ice cream scoop, scoop the mixture and drop it into a plate of flour. Coat the ball in flour, then gently shape it into a flat patty about 1/2 inch thick. Repeat this process until all the mixture is used.
Heat about 1 tablespoon of oil in a skillet over low-medium heat. Once hot, add the shaped ricotta pancakes into the skillet, ensuring not to overcrowd. Cover with a lid and fry for approximately 2-3 minutes per side or until well browned on both sides.
Serve the pancakes warm with a side of sour cream and your favorite jam.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280