Ricotta Pancakes

These light and fluffy ricotta pancakes are a breakfast treat you can enjoy with your family on a rainy weekend morning or as a special dessert.  Easy to make, the pancakes are not too sweet but can be topped with powdered sugar, fruit or maple syrup to create your own unique breakfast treat.

Ricotta pancakes are a popular breakfast or dessert in Japan.  Many Japanese restaurants feature “Western Breakfasts” on the menu and so pancakes are well known.  Ricotta pancakes are a little bit sweet and very fluffy when prepared correctly.  Although you can serve these delightful pancakes with maple syrup, a little powdered sugar or fruit also makes a great topper.

Ricotta pancakes can be made by adding ricotta cheese and some vanilla extract to your favorite prepared batter.  I like to make them from scratch using sifted flour, baking powder and a little of sugar.

You may want to double up on this recipe – it make enough for two thick, fluffy, and also filling pancakes!

Ricotta Pancakes

Light and fluffy ricotta cheese pancakes made with homemade batter and vanilla can be served with breakfast or as a unique dessert.   This recipe makes two pancakes, so adjust the recipe as needed to make enough pancakes to serve your whole family.

PREP COOKING YIELD
10 mins 5 mins 2 pancakes
PREP 10 mins
COOKING 5 mins
YIELD 2 pancakes

Ingredients:

  • 1 egg
  •  1/3 cup whole milk (80g)
  • 1/2 tsp vanilla extract
  • 1/2 cup ricotta cheese (110g)
  • 7/8 cup sifted white flour (100g)
  • 2 TBSP granulated white sugar
  • 1 tsp baking powder
  • 2 tsps lightly salted butter
  • 1 tsp powdered confectioners sugar

Instructions:

  • Add the flour, baking soda, and sugar into a  mixing bowl.  Mix well and set aside.
  • Add the egg, milk and sugar to a second large mixing bowl.  Beat together using a whisk or an immersion blender.

  • Gradually fold in ricotta cheese and continue to whisk until smooth.

  • Gradually fold in the flour mixture, continuing to whisk until smooth and free of lumps.

  • Melt the butter in a skillet over medium heat.  Pour in the one half of the batter.  Cook for about two or three minutes until the bottom of the pancake is light brown, flip the pancake and cook another two minutes until the bottom is browned and the pancake is cooked through.  Plate and sprinkle powdered sugar over the pancake.  Serve with fresh fruit and maple syrup.

Notes:

  • Uneaten pancakes can be refrigerated and warmed up by microwaving for 20-30 seconds.

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