ricotta pancakes

Sweet and salty with a hint of spice, these fluffy ricotta pancakes with bacon are very moreish. Serve for breakfast, brunch or Pancake Day – or, show how much you care with a surprise breakfast in bed on Valentine&#8217;s Day or Mother&#8217;s Day. For an all-American pancake experience, try Rachel Allen&#8217;s pancakes with bacon and maple syrup.

Ricotta pancakes with spiced pear and bacon butter

self-raising flour

¼ tsp baking powder

ground cinnamon

medium free-range eggs, separated

butter, melted, plus extra for frying

milliliters low-fat natural yogurt

ricotta

vanilla bean paste

For the spiced pear and bacon butter

unsalted butter, plus extra to taste

pear,

smoked free-range streaky bacon rashers

star anise

cinnamon

Tabasco sauce

Maple syrup

Stir the flour, baking powder, cinnamon and a pinch of salt in a large bowl. In a jug, whisk the egg yolks, melted butter and yogurt. Make a well in the centre of the dry ingredients, then pour in the egg mixture and whisk briefly to combine.

In a separate bowl, whisk the egg whites to soft peaks. Using a large metal spoon or spatula, fold the whites into the pancake batter, then mix in the ricotta and vanilla.

Melt a small knob of butter in a frying pan, add 2-3 dessertspoonfuls of batter per pancake and fry, in batches, for 3-4 minutes on each side. Transfer the cooked pancakes to a plate, cover with foil and keep warm, then continue with the remaining batter (see Make Ahead).

For the spiced pear and bacon butter, heat 25g of the butter in a separate frying pan and fry the pear wedges until just golden. Remove from the pan and keep warm with the pancakes. Add the bacon and star anise to the pan, increase the heat and fry until the bacon is crisp. Add a little extra butter, if needed, then stir in the cinnamon. Add Tabasco to taste.

Stack the warm pancakes on 2 plates, add the bacon and pears, then pour over the spiced butter from the pan and drizzle with maple syrup, if you like.

A simple Ricotta Pancakes Recipe the whole family will love! How to make pancakes with ricotta cheese that are crispy yet creamy with each bite you take!

Ricotta Pancakes

milk

sugar

all-purpose flour +

tsp Baking Powder

tsp Vanilla Extract (optional)

Oil for frying (I use olive oil)

Combine 32 oz ricotta cheese with 1 egg and mix until the egg is well incorporated (if using vanilla add 1 tsp vanilla with the egg); add 1/2-3/4 cup sugar and mix again; add 1½ cups flour and 1/2 tsp baking powder and with a minimal amount of mixing bring everything together into a smooth mass.

Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.

To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.

combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about 1/2 cup of sour cream + 1-2 tablespoons of sugar.

To make the sour cream topping:

Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth!

Sweet Cream Ricotta Pancakes

Ricotta Cheese

Buttermilk

Eggs

Vanilla

Flour

Tablespoons Sugar

Baking Powder ((may use 1 1/2 teaspoons if you desire a thicker pancake))

Salt

Butter (for skillet)

Tablespoons Lemon

Tablespoon Lemon

Butter (melted)

Real Maple Syrup

Blueberries

In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.

Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.

Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.

Berry Maple Syrup:

In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.

Pancakes are a crowd pleaser at any time of year – these summery ricotta versions with strawberries and thyme-scented syrup are no exception. Strawberries not in season right now? Make these ricotta pancakes with roasted grapes and sweet-sour pomegranate molasses instead.

Strawberry and ricotta pancakes

strawberries, hulled

caster sugar

thyme sprigs, leaves

free-range eggs, separated

tbsp unsalted butter, melted

whole milk

plain flour

tsp baking powder

lemon

Vegetable oil

Clotted cream to serve (optional)

Cut 75g of the strawberries into small pieces and set aside in a bowl. Put another 150g of the berries in a pan with 75g of the sugar, a good splash of water and the thyme. Simmer over a low heat until the strawberries have broken down, then push them through a sieve, collecting the syrup in a bowl and discarding the pulp. Quarter the remaining strawberries.

Beat the egg yolks, ricotta, melted butter and milk together in a bowl. In a separate bowl, mix the flour, baking powder, a pinch of salt, lemon zest and remaining sugar. Make a well in the centre of the dry ingredients, add the ricotta mixture and mix gradually until smooth. Add the chopped strawberries. In a separate, clean bowl, whisk the egg whites until they form soft peaks, then carefully fold into the batter. Set aside.

Grease a non-stick pan with a very small amount of oil and set over a medium heat. When hot, drop large spoonfuls of the batter into the pan. Cook for a minute or so on each side until puffed up and golden, turning carefully with a spatula. Keep the pancakes warm and continue until all the batter is used up.

Serve with the reserved quartered strawberries and the strawberry syrup. Scatter with thyme leaves and dollop with clotted cream if you like.

These strawberry ricotta pancakes are incredibly light and fluffy with slightly crunchy edges as a soft center. 

Strawberry Ricotta Pancakes

all-purpose flour

baking powder

eggs

butter, melted

vanilla extract

ricotta cheese ((full-fat))

strawberries

Whisk Dry Ingredients

In a large bowl whisk together the flour, baking powder, and sugar.

Add Wet Ingredients

Add the eggs, milk, vanilla extract, and butter and with the help of a spatula incorporate. Stir in the ricotta cheese.

Fold In Strawberries

Fold the diced strawberries into the batter, being careful to not overmix.

Cook

Heat a griddle or pan over medium high heat and coat with butter or oil. Pour ¼ cup batter onto the hot griddle and cook for 2 minutes or until small bubbles form on top. Flip and cook for 1 more minute or until done. Repeat the process with the rest of the batter.

These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!

Zucchini Ricotta Pancakes

salt

unsalted butter (, melted)

zucchini

ricotta cheese

unsalted butter (,

honey (, for serving, optional)

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Add in the egg, milk, and butter; whisk until combined and smooth.

Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.

Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.

Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)

Serve hot with a slab of butter and a drizzle of honey. Too good!

These ricotta pancakes are the best! Light and fluffy and flavorful, these are delicious served hot with salted blueberry butter, syrup and whipped cream. The best breakfast for a special occasion!

Ricotta Pancakes with Salted Blueberry Butter

butter, (melted,

sugar cream

fresh blueberries, (for serving)

½ cup 1 stick butter, softened

blueberry preserves

kosher salt

In a small bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk together the eggs and the sugar until combined and foamy. Whisk in the vanilla extract. Stir in the ricotta cheese, milk and melted butter.

Add the dry ingredients and mix until fully combined.

Heat a nonstick skillet or griddle over medium heat. Once hot, add some butter and drop the pancake batter onto the griddle, using a ¼ cup measure or ice cream scoop. Cook until bubbles form on the top, about 2 to 3 minutes. Gently flip and cook for another 2 minutes, until golden brown. Repeat with remaining batter.

Serve pancakes hot with blueberry butter. Add on syrup, powdered sugar or whipped cream if desired.

Combine the butter and preserves in a bowl with a big pinch of salt. Mash with a fork or spoon and continue to mix until everything is combined. You can make this ahead of time. Store in the fridge when not using.

salted blueberry butter

Recipe video above. Ricotta pancakes are a step up from plain ones because they are extra soft and fluffy inside. Made famous by Australia&#39;s very own Bill Granger, a signature dish at his popular bistro Bills.Stove control is key, because these are thicker than standard pancakes. Heat too low, and the pancakes will be raw batter inside or won&#39;t rise enough. Too high, and the pancakes will burn before the inside is cooked. Aim for 3 minutes and golden brown surfaces. It&#39;s fine to go over (they will still be moist inside) but if you go under 2 1/2 minutes, they will be raw inside.9 - 10 pancakes (about 13cm/5&quot; in diameter).

Fluffy Ricotta Pancakes

ricotta cheese (, full fat (Note 1))

eggs ((55 grams/2 ounces each))

tbsp caster sugar (superfine sugar)

milk ((full fat best but low fat fine))

tsp vanilla extract

tsp white vinegar ((or other clear

plain/all-purpose flour

tbsp (15 grams) butter (, melted (Note 4))

strawberries (, halved or quartered)

tbsp caster/superfine sugar

Maple syrup (, for dousing)

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&#39;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&#39;t need more butter though a very light brush of melted butter every 2nd or 3rd pancake won&#39;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!

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!

Macerated strawberries (optional)

Sweet fritters made with farmers cheese, eggs, and flour.&nbsp;

Sweet Cheese Fritters Syrniki

450 grams/1 lbs farmer's cheese (could use well-drained ricotta cheese)

eggs (large)

tbsp oil

tbsp sugar

flour

vanilla

Combine cheese, eggs, sugar, oil, flour, baking powder and vanilla in a medium size bowl and mix all the ingredients with a hand mixer until you get a homogenous mass- no longer than 2-3 minutes. The mixture will be very sticky.&nbsp;

Put the non-stick or cast iron frying pan on the stove on medium heat and add 3 tbsp of oil to it.

Dust a clean work surface with some flour. Take a regular soup spoon and start scooping the mixture from the bowl. Put it directly on the floured surface and roll it in the flour, then flatten it with your palm to make it into a patty. Continue the process with the rest of your cheese mixture until it’s all gone. You should get about 14 patties.

Before you start frying your syrniki make sure the oil in the frying pan is very hot by sprinkling a bit of flour into it. If it sizzles it’s hot enough. Fry the syrniki the same way you would pancakes. When you turn them over they should puff up a bit. The flour coating will make the outside slightly crispy while the mostly cheese filling will taste light and delicious.

Dust syrniki with icing sugar as the final touch and serve them with your favourite jam or a fruit sauce. If you want a truly Russian experience enjoy them with a bit of “smetana”-creme fraiche

You'll love these fluffy and tender Ricotta Pancakes that literally melt in your mouth. The perfect situation for a cozy weekend inside or your brunch festivities. These ricotta-soaked pancakes are supremely flavorful and loaded with fragrance from fresh lemon and almond notes. Grab that maple syrup and dive right on in!

Melt-In-Your-Mouth Ricotta Pancakes

all-purpose flour,

baking soda

lemon lemon

neutral-flavored oil, see notes

whole milk ricotta cheese

almond extract

unsalted butter spray,

butter, good-quality pure maple syrup & fresh fruit-

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt- whisk the dry ingredients well to combine.

In a separate medium bowl, whisk the eggs. Then add the lemon zest, lemon juice, milk, oil, ricotta, and almond extract. Whisk the wet ingredients well until thoroughly combined.

Pour the wet mixture into the bowl with the flour mixture and use a rubber spatula to fold the pancake batter together until just combined. Be careful not to overmix the batter, it&#8217;s okay if there are a few lumps, this is good in pancake batter. Let the batter rest for at least 5 minutes. The batter will puff up as it sits.

Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with butter or spray lightly with cooking spray.

Once the skillet/griddle is hot, reduce the heat to medium-low. Add the batter into the skillet using a heaping 1/4-cup measuring cup, or as desired, leaving enough space between them.

Cook the pancakes for 2-3 minutes, or until bubbles start to form on the top surface of the pancake, and golden-brown underneath and around the edges. Carefully flip onto the other side and cook for an additional 2-3 minutes, or until just cooked through. Transfer cooked pancakes to a large baking sheet/platter and repeat the process with remaining pancake batter- wiping the pan/griddle as needed + adding more butter/spray in between batches.

Serve these ricotta pancakes warm with butter, maple syrup, and fresh fruit, if desired. Enjoy! &gt;&gt; If not serving right away, place pancakes onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F.

My family and I loved this recipe. Made the perfect Saturday morning breakfast, my six-year-old could not stop asking for more (and she's fussy about pancakes). Total win for our house.

This is a perfect and super easy recipe. You get a delightfully fluffy pancake and the lemon paired so well with macerated strawberries on top. These pancakes are a new Saturday morning favorite in my house! 

I loved this recipe, so did my daughters. (8&amp;12yo) 

Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.

Fluffy Lemon Ricotta Pancakes (VIDEO)

ricotta cheese ((14-15 oz will work))

low fat buttermilk ((or kefir))

Tbsp sugar

all-purpose flour ((5 1/2 oz))

Tbsp baking powder

tsp sea salt

Olive oil

In a large mixing bowl, whisk together eggs and sugar until well blended.

Mix in ricotta cheese, buttermilk and salt and whisk until blended.

In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.

Made them for my wife and kids, they loved them. I've made them 3 times now. Think I'm going to use this recipe as a cake batter for a future date.

These were great! I made them for my family and they were a hit for everyone. The ricotta gives them a very nice, soft texture and the lemon keeps the flavor bright. I will definitely be making them again.

These were amazing! We added blueberries and used GF flour. Quick question, the nutrition facts are per pancake or per serving (3 pancakes)?thank you so much !!

These pancakes are divine! So light and fluffy. I've made them into waffles as well and they are just as good. As a substitute for buttermilk, I used milk with the juice of 1/2 a small lemon and let it sit for 10 minutes or so.

Hi Natashas,i do not have buttermilk on hand. What can i use in place of this? Thanks

We found these tasty but had a difficult time getting them to cook through no matter how low medium we went.  We ended up trying covering the pans to increase the ambient heat - this helped a little.  The recipe called for 2 Tbl of batter.  The size of those did not at all compare to the pictures.  Nor did they cook any better.

https://www.youtube.com/watch?v=4bdFyM-z8g8

These quick and easy Ricotta Pancakes are going to be a hit in your family. These pancakes are melt-in-your-mouth soft and super fluffy, and you’ll love that bit of lemon zest. P.S. These are protein-packed!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

RICOTTA PANCAKES INGREDIENTS:
►14-15 oz ricotta (400 gr or 1 3/4 cups) 
►3/4 cup buttermilk 
►3 large eggs
►2 Tbsp granulated sugar
►1 1/4 cups all-purpose flour (5 1/2 oz or 158 grams) 
►1 Tbsp baking powder
►1/4 tsp salt
►Zest of 1 lemon
►Olive oil or coconut oil to cook

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/lemon-ricotta-pancakes/

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Top 11 ricotta pancakes recipes from across the web

The most viewed ricotta pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed ricotta pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine