Fluffy Ricotta Pancakes: An Easy, Delicious Breakfast Recipe

Ricotta pancakes are richer and creamier than regular pancakes, yet just as easy to prepare. There's no need to separate the eggs or whip the egg whites. Simply mix the ingredients until combined and cook. A little lemon zest adds a refreshing touch, but if you prefer a classic vanilla flavor, you can leave it out.

Ingredients (Makes approximately 12 small pancakes)

• 250 g ricotta cheese

• 2 large eggs

• ½ cup (120 ml) milk

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest (optional)

• 1 cup (140 g) all-purpose flour

• 1½ teaspoons baking powder

• Pinch of salt

• A little butter or oil for greasing the pan

For serving: Fresh fruit, maple syrup, honey, or powdered sugar.

Instructions

1. Drain any excess liquid from the ricotta cheese. Transfer the ricotta to a bowl and mix with the eggs, milk, sugar, vanilla extract, and lemon zest. Don't worry if a few small lumps of cheese remain.

2. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the ricotta mixture and gently fold with a spoon or spatula until no dry flour remains. The batter should be thick but still fall off a spoon. If it's too thick, add milk one tablespoon at a time until it reaches the desired consistency.

3. Heat a nonstick skillet over medium-low heat and lightly grease with butter or oil. Spoon approximately two heaping tablespoons of batter into the pan for each pancake, spreading it slightly. Leave some space between the pancakes.

4. Cook for 2–3 minutes, until the bottoms are golden brown, the edges begin to set, and a few bubbles appear on the surface. Carefully flip with a wide spatula and cook for another 2 minutes, until the pancakes are set and cooked through. Cooking times may vary depending on the thickness of the pancakes and the heat of the pan.

5. Check the first pancake to make sure it's cooked properly. The center should be soft and moist, but there should be no uncooked batter. If the outside browns before the inside is fully cooked, reduce the heat and make the remaining pancakes slightly smaller or thinner.

6. Serve warm with your favorite toppings.

Tips for Perfect Ricotta Pancakes

Avoid overmixing the batter. There's no need to make it completely smooth, and excessive mixing after adding the flour can make the pancakes less tender. Small lumps of ricotta won't affect the texture.

Don't press down on the pancakes with a spatula while they're cooking. Flip them just once and allow them to finish cooking undisturbed.