Fluffy Ricotta Pancakes
User Reviews
4.9
Fluffy Ricotta Pancakes
Description
Fluffy Ricotta Pancakes feature a batter made by vigorously whisking wet ingredients including full-fat ricotta cheese, eggs, and milk, supplemented with vanilla and white vinegar to aid rising. Dry ingredients like all-purpose flour, baking powder, baking soda, and salt are then blended in, producing a somewhat thick batter. Cooking involves lightly buttering a non-stick pan and cooking the pancakes for about three minutes per side until evenly golden. The ricotta imparts moisture and softness, and the vinegar helps the batter rise for a tender texture.
The pancakes are best served hot with halved or quartered strawberries dusted in caster sugar and maple syrup drizzled on top, creating a fresh and sweet complement. This recipe yields several pancakes and is suitable for a leisurely weekend breakfast or brunch.
Using standard ricotta cheese instead of whipped ensures the batter consistency is right. A light brush of melted butter in the pan prevents sticking and develops a nice golden crust without burning. Because the batter is thicker than typical pancakes, fewer bubbles appear before flipping; a few small surface bubbles or lifting the edge to check doneness helps determine when to turn the pancake. These pancakes keep well in the fridge for a few days and freeze nicely.
Ingredients
Wet ingredients
- 3/4 cup ricotta cheese , full fat (Note 1)
- 3 egg 55g/2oz each, large
- 3 tbsp caster sugar aka superfine sugar
- 3/4 cup milk (full fat best but low fat fine)
- 1/2 tsp vanilla extract
- 1 tsp white vinegar (or other clear or clear-ish vinegar, Note 2)
Dry ingredients
- 1 1/3 cups all-purpose flour also known as plain flour
- 2 tsp baking powder
- 1/4 tsp baking soda or 3/4 tsp extra baking powder (Note 3, bi0carb
- Pinch salt
Serving/cooking
- 1 tbsp (15g) butter , melted (Note 4)
- 8 oz / 250g strawberries , halved or quartered
- 1 tbsp caster sugar aka superfine sugar
- maple syrup , for dousing
Instructions
- Whisk wet - Place the Wet ingredients in a bowl and whisk vigorously to combine. You should have little ricotta curd bits in it, but you don't want giant ricotta clumps.
- Add dry - Scatter the Dry ingredients across the surface then whisk until combined. The batter is a little thicker than standard pancake batter.
- Lightly butter pan - Heat a non-stick pan over medium heat until hot (I use 2 pans). Brush lightly with melted butter (or melt a bit then wipe off excess with paper towels - Note 4).
- Batter - Pour in 1/4 cup batter - it should just about spread evenly into a round but may need a bit of coaxing. (I use an ice cream scoop - Note 5)
- Cook 3 minutes - Cook the first side for 1 1/2 minutes or until golden brown (turn heat down if browning too fast). Flip then cook the other side for 1 1/2 minutes or until golden. Remove onto a plate.
- Cook remaining - If your non-stick coating is good, you won't need more butter though a very light brush of melted butter every 2nd or 3rd pancake won't hurt. Continue cooking, lowering the heat as you go as the pan gets hotter. You should get 9 to 10 in total. Keep cooked pancakes stacked so they keep each other warm (or use a low 50C/125F oven).
- Serve ricotta pancakes with macerated strawberries (below), softened butter and copious amounts of maple syrup!
Macerated strawberries (optional)
- Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat and soften slightly. (Even overnight in fridge is fine.) Serve on pancakes!
Notes
- Use standard ricotta cheese for the right texture; avoid whipped or creamed types that are too wet.
- Lightly buttering the pan helps form an even golden crust, but avoid excess butter to prevent burning.
- Because the batter is thick and bubbles are scarce, watch for slight surface bubbles or lift edges to check doneness before flipping.
- Leftover pancakes can be refrigerated for 3-4 days or frozen for up to 3 months; they reheat well due to their moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9- 10 pancakes
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148cal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 51mg | 2% |
| Potassium | 164mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 219IU | 4% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
