Ricotta Pancakes

Name: Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup whole-milk ricotta cheese; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 3 to 4 tablespoons water; Maple syrup and butter, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

Ricotta pancakes turn an everyday breakfast into something special with their cloudlike texture and golden, crispy edges.

Ingredients

1 cup whole-milk ricotta cheese
2 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 to 4 tablespoons water
Maple syrup and butter, optional

Directions

In a large bowl, whisk ricotta, eggs, and vanilla until combined. In a separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir dry ingredients into wet ingredients until just moistened. Thin with 3 to 4 tablespoons water, as needed.
Preheat griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are browned. Turn; cook until second side is golden brown. Serve immediately with syrup and butter, if desired.

Nutrition Facts

2 pancakes: 217 calories, 9g fat (5g saturated fat), 118mg cholesterol, 721mg sodium, 23g carbohydrate (6g sugars, 1g fiber), 12g protein.

These dreamy ricotta pancakes are perfect for when you have leftover ricotta to use. Each forkful is more moist than your average pancake—and a little more tangy. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator