clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: Emily Roselyn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 Minutes
  • Yield: 8 1x


Discover how to prepare delicious ricotta pancakes at home. These light and fluffy pancakes are incredibly simple to make and have authentic flavor. No need for an electric mixer. Just 30 minutes to complete. In just 30 minutes, you can have flawless handmade ricotta pancakes.


  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour, sifted
  • 50 grams (1/4 cupcaster sugar or granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 large eggs
  • 180 ml (3/4 cup) full fat or whole milk
  • 190 grams (3/4 cup) full fat ricotta*
  • 1 teaspoon vanilla extract
  • Butter, for frying
  • Blueberries, for serving
  • Maple syrup, for serving


  • Flour, sugar, baking soda, and salt should all be combined in a sizable mixing dish. To mix, whisk only briefly.
  • Add the milk, ricotta, eggs, and vanilla to a separate mixing bowl. To emulsify the wet components and break up the egg yolks, whisk for 30 seconds.
  • Mixing with a whisk after adding the wet ingredients to the dry ones Thick and silky batter is ideal.
  • Turn on low to medium heat in a medium frying pan. Add a spoonful of butter and spread it all over the frying pan’s base. In the center of the pan, pour about 3 teaspoons of pancake batter.
  • Stir-fry pancakes till golden. Turn over and cook the opposite side until gently browned. Repeat the process with the remaining pancake mixture, putting butter on the pan between each pancake. Warm blueberries and maple syrup should be added.


  • Ricotta: Rather than a brick of fresh ricotta cheese, I advise using a creamy store-bought variety for this recipe. I used Perfect Italiano Ricotta when I tested this recipe. The picture below shows the texture.
  • COOKING NOTE: To ensure that the inside is completely cooked through, these pancakes must be cooked at a lower heat than conventional pancakes due to the moisture in the ricotta. Because every stove is different, make a test pancake first to make sure the inside is completely cooked when the outside is golden. If not, lower the heat and cook each pancake for an extended period of time.
  • Category: breakfast
  • Method: Pan Fry
  • Cuisine: Italian


  • Serving Size: 7-8
  • Calories: 375 kcal
  • Sugar: 11g
  • Sodium: 341mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 105mg

Keywords: pancakes