Ricotta Pancakes: Quick, Easy, and Delicious!

Ricotta pancakes | by @bakingwithanastasia

Ricotta pancakes is definitely one of my favorite breakfast’s choices! I have to confess that I’ve never really liked traditional thick pancakes, I’m more a crêpe girl:) Probably because my mom always made me blinis (thin pancakes) or blintzes for Sunday breakfast when I was a little girl. So Russian blinis are my all time favorite and I will definitely share the recipe on this blog one day.

Thick pancakes were no-no for me for a really long time, but then … Then I tried ricotta pancakes and my life changed forever:) They are so fluffy, moist, with a creamy, custard-like center. Soooo delicious! And definitely quicker to make compared to thin blinis or crêpes! I love to serve ricotta pancakes with honey, Greek yogurt and fresh berries or with almond butter, bananas, cacao nibs, and maple syrup. Mmmm… I’m getting hungry just by writing this:) I really need to make them again this weekend! And I have a wonderful excuse:) Did you know that this week is Butter week (also called Maslenitsa or “pancake week”) in Eastern Slavic countries (Russia, Ukraine, Belarus)?

Maslenitsa is celebrated during the week preceding the Great Lent. And as you can understand from the name “pancake week”, every day of this week you can bake and eat pancakes. Lovely tradition, isn’t it?:) I’ve also read on the Internet, that next Tuesday (28th of February) is going to be Pancake Day in the United Kingdom, Ireland, Australia and Canada. So this is the perfect time to share a pancake recipe on my blog. Hope you will make these ricotta pancakes to celebrate Pancake Day or Maslenitsa or both!

Ricotta Pancakes

Recipe slightly adapted from The Kitchn.

Makes about 8 to 10 pancakes

90g all purpose flour
70g wholewheat flour
1 teaspoon baking powder
Pinch of salt
250g (1 cup) ricotta
2 large eggs, separated
2 tablespoons sugar
185ml milk
Zest of 1/2 lemon
1 teaspoon vanilla extract
Butter or coconut oil, for cooking

Ricotta pancakes | by @bakingwithanastasia


Directions:

1. Whisk the flour, salt, and baking powder in a small bowl. Combine ricotta, milk, egg yolks, vanilla extract, and zest of lemon in a separate larger bowl. Add the dry ingredients to the ricotta mixture and gently whisk to make a smooth batter. Set aside.
2. Beat the egg whites with the sugar with an electric mixer in a separate bowl until soft peaks form. Gently fold the beaten egg whites into the batter with a spatula.
3. Heat two mini cast iron skillets* over medium heat. Melt 1/2 teaspoon of butter or coconut oil in the each skillet. Pour 2 1/2 tablespoons of batter onto the each hot skillet. Cook the pancakes for about 2 or 3 minutes, until the bottoms are golden and bubbles are popping through the pancakes. Then gently flip the pancakes with an offset spatula and cook on the other side for about 2 to 3 minutes, until golden underneath. Remove pancakes from the skillets and repeat with the remaining batter.
4. Serve warm** with toppings of your choice.

Notes:

* I really love to bake these pancakes by using two 5-inch Lodge cast iron skillets like this. If you will use two mini skillets, you will be able not only to make your pancakes quicker, but you also will get them absolutely identical with even edges. If you will use a big skillet to make 2-3 pancakes at the same time, there is a chance that they will slightly vary in size and will not be perfectly round. It doesn’t influence the taste of course, but if you want a pretty stack, 2 mini skillets are the best choice:)
** To keep pancakes warm, put a wire rack in the oven and set it to 100 C (220 F). After removing pancakes from the skillets, transfer them in a single, uncovered layer on the wire rack in the warm oven. Keep the pancakes in the oven until ready to serve.
Ricotta pancakes | by @bakingwithanastasia
P.S. If you will make these ricotta pancakes, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!

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Fluffy and light ricotta pancakes | by @bakingwithanastasia

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10 Comment

  1. These look amazing😍 How much ricotta should I use?

    1. Thank you so much for your comment, Hannah! I totally forgot to add the ricotta to the ingredients’ list:D You will need 1 cup (250 gr).

  2. creamy on the inside?! 😍 that sounds amazing. i used to be anti-pancakes too (bc i was used to pancake mixes that yielded bland, cotton-y pancakes), but i’ve definitely come around~ though i’ve never done ricotta pancakes and typically make buttermilk ones. will have to try these soon!

    1. Hope you will like them:) I also want to try buttermilk ones, do you have a recipe on your blog?

  3. These are so beautiful, the best pancakes I’ve seen. I keep meaning to make my own ricotta, these pancakes would be a great way to use it.

    1. Thank you so much, Angela! Homemade ricotta is also on my list:) I do make farmer cheese, and I really love it, much better than store bought.

  4. I love making fresh ricotta at home and I can’t believe I have never made ricotta pancakes!! They sound delicious so now I have to try them. Thanks for sharing 🙂

    1. You really need to try them:) And I really need to try homemade ricotta, it should be delicious!

  5. Yasss Ricotta pancakes are my jam! They are the best. These look so delicious I love that is also called “butter week”!! So cool x

    1. Thank you, Ruby! They are indeed:) I want to make them again this weekend!

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