There’s something truly magical about waking up to a stack of fluffy, tender pancakes that melt in your mouth, and this Creamy Ricotta Pancakes Recipe delivers exactly that sensation. These pancakes combine the richness of whole milk ricotta with a perfect balance of sweetness and a hint of vanilla, giving you a light yet indulgently creamy texture that standard pancakes just can’t match. Whether you’re cooking for a lazy weekend brunch or impressing friends with a comforting, homemade breakfast, this recipe is a total crowd-pleaser that’s easy to make and impossible not to love.
Ingredients You’ll Need
The beauty of this Creamy Ricotta Pancakes Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to enhance flavor, texture, and structure, creating pancakes that are moist, fluffy, and delightfully satisfying.
- 32 oz whole milk ricotta cheese: The star of the show, providing creaminess and a tender crumb.
- 1 large egg: Offers structure and binds the ingredients together.
- 1/2 – 3/4 cup granulated sugar: Adjust sweetness to taste, balancing the tang of ricotta nicely.
- 1 1/2 cups all-purpose flour: Gives the pancakes their body; use slightly more for shaping if needed.
- 1/2 teaspoon baking powder: Helps the pancakes rise and stay light.
- 1 teaspoon vanilla extract (optional): Adds a subtle aroma that enhances sweetness.
- Oil for frying: Olive oil or another preferred frying oil keeps pancakes golden without sticking.
- 1/2 cup sour cream: Adds a gentle tang and extra moisture for softness.
- 1-2 tablespoons granulated sugar (to taste): For mixing into sour cream, giving a delightful creamy topping.
How to Make Creamy Ricotta Pancakes Recipe
Step 1: Prepare the Batter
Start by mixing the ricotta cheese with the egg and granulated sugar in a large bowl. This creates the rich, creamy base. Then sift in the flour with baking powder, folding gently so you don’t overwork the batter, keeping the pancakes light. If you’re using vanilla extract, add it now for that wonderful fragrance.
Step 2: Shape the Pancakes
Lightly flour your hands or a spoon before shaping the batter into rounds to help maintain their fluffiness and prevent sticking. This step gives your pancakes that perfect thick, tender form everyone loves.
Step 3: Heat and Fry
Warm your frying pan on medium and add a little oil. Carefully place the pancake rounds and cook each side for about 3-4 minutes until they’re golden brown and cooked through. The smell alone makes it impossible to wait!
Step 4: Prepare the Sour Cream Topping
While the pancakes cook, mix the sour cream with a bit of granulated sugar for a creamy, slightly sweet topping. This tangy addition perfectly complements the mild ricotta pancakes and elevates every bite.
How to Serve Creamy Ricotta Pancakes Recipe
Garnishes
Top your creamy ricotta pancakes with fresh berries, a dusting of powdered sugar, or a drizzle of warm honey or maple syrup. These additions bring fresh flavor, vibrant color, and a burst of sweetness that turns a simple breakfast into a feast.
Side Dishes
Pair these pancakes with crispy bacon or sausage for a savory contrast, or fresh fruit salad for a light, refreshing balance. The richness of the ricotta pancakes pairs wonderfully with a range of sides, making your meal well-rounded and satisfying.
Creative Ways to Present
Try stacking your pancakes with layers of lemon curd or whipped cream between them for a dessert-worthy twist. Or fold in fresh blueberries or chocolate chips into the batter before cooking for a surprise burst of flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Ricotta Pancakes Recipe pancakes store beautifully in an airtight container in the refrigerator for up to 3 days. Just ensure they’re cooled completely before storing to avoid sogginess.
Freezing
Allow pancakes to cool, then separate layers with parchment paper and freeze in a sealed bag or container. They freeze well for up to 2 months, so you can enjoy your favorite creamy ricotta pancakes any time you want with minimal effort.
Reheating
Reheat pancakes gently in a toaster oven or skillet over low heat to retain their fluffy texture. Avoid microwaving if possible, as it can toughen the pancakes. Warm them just until soft and inviting again, ready to be enjoyed.
FAQs
What makes these pancakes creamy?
The secret to their creaminess is the whole milk ricotta cheese. It adds moisture and tenderness without weighing the pancakes down.
Can I use low-fat ricotta cheese?
While you can, whole milk ricotta gives the best texture and flavor. Low-fat versions tend to be less creamy and may affect the final fluffiness.
Is it necessary to add vanilla extract?
Vanilla is optional but highly recommended as it enhances the sweetness and aromatic profile of the pancakes.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend. Just make sure your baking powder is gluten-free as well.
How do I prevent pancakes from sticking?
Use a lightly oiled pan and make sure it’s hot before adding the batter. Also, don’t flip too early; wait for bubbles to form and edges to look set.
Final Thoughts
There’s an undeniable charm and comfort in a stack of pancakes made with love, and this Creamy Ricotta Pancakes Recipe is a delicious example. It’s easy enough for a weekday treat yet special enough to impress guests. Give it a try soon, and you’ll understand why it’s become one of my absolute favorite pancake recipes to share with friends and family.
Print
Creamy Ricotta Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Ricotta Pancakes are delightfully fluffy and rich, perfect for a weekend brunch or a comforting breakfast. Made with whole milk ricotta cheese that adds moistness and a tender crumb, these pancakes have a subtle sweetness balanced with a hint of vanilla. They’re lightly fried to golden perfection and served with a dollop of sour cream sweetened to taste, creating an indulgent experience that’s surprisingly simple to prepare.
Ingredients
Pancake Batter
- 32 oz whole milk ricotta cheese (about 4 cups)
- 1 large egg
- 1/2 – 3/4 cup granulated sugar (depending on sweetness preference)
- 1 1/2 cups all-purpose flour (plus more for shaping)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
Topping
- 1/2 cup sour cream
- 1–2 tablespoons granulated sugar (to taste)
For Frying
- Oil for frying (olive oil or your preferred frying oil)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the ricotta cheese, egg, granulated sugar, and vanilla extract. Stir until smooth and well incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour and baking powder, then gently fold into the wet ricotta mixture until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Shape the Pancakes: Lightly flour your hands and form the batter into small, thick rounds. Dust each pancake with a little flour to prevent sticking and help them hold their shape during frying.
- Heat the Oil: In a skillet or frying pan, heat a thin layer of olive oil over medium heat until shimmering but not smoking.
- Fry the Pancakes: Carefully place the ricotta pancakes in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking.
- Prepare the Topping: While the pancakes cook, mix sour cream with granulated sugar to your desired sweetness. This tangy-sweet topping complements the richness of the pancakes perfectly.
- Serve: Stack the warm pancakes on plates and spoon the sweetened sour cream over the top. Serve immediately for best texture and flavor.
Notes
- Adjust sugar quantity in batter and topping based on your sweetness preference.
- Use whole milk ricotta for best texture; low-fat versions may yield drier pancakes.
- You can substitute vanilla extract with a splash of lemon zest for a citrus twist.
- Ensure oil is at the right temperature to avoid greasy or undercooked pancakes.
- Serve with fresh berries or maple syrup for added flavor.
