Ricotta Pancakes (Light, Fluffy, and Easy Recipe)
Published Jul 07, 2025
This post may contain affiliate links. Please read our disclosure policy.
These ricotta pancakes are a dreamy blend of light, fluffy, and creamy. Perfect for a slow weekend breakfast or a special brunch. This authentic version from my Italian kitchen uses simple, high-quality ingredients for a naturally rich and tender pancake you’ll love.
You’ll also love my traditional fluffy pancakes and easy German pancakes.
What Does Ricotta Do To Pancakes?
Ricotta makes pancakes incredibly tender, creamy, and moist. Instead of a dry or crumbly texture, you get a soft, rich bite that feels almost like a cross between a traditional pancake and a light cheesecake. It also adds a subtle richness without making the pancakes feel heavy.
You’ll love how easy these are to make. Some ricotta pancake recipes separate the egg whites and egg yolks, but with this method, we don’t need to! This will be one of your favorite pancake recipes.
Made With AmorE,
Table of Contents
Simple Ingredients
- Ricotta cheese: Adds creaminess and a tender texture. Use whole milk ricotta and drain slightly if it is watery.
- All-purpose flour: Gives structure while keeping the pancakes light.
- Baking powder: Helps the pancakes rise and stay fluffy.
- Granulated sugar: Adds a touch of sweetness without overpowering.
- Fine salt: Balances the flavors and enhances sweetness.
- Whole milk: Makes the batter smooth and rich- slightly warm is even better.
- Large eggs: Bind the batter and add moisture; room temperature is best for easy mixing.
- Vanilla extract (optional): Adds a warm, sweet aroma; swap with lemon or almond extract for a twist.
- Butter (for cooking): Creates a golden, flavorful exterior.
See the recipe card for exact quantities.
Substitutions and Variations
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
- Lemon Ricotta Pancakes: Add extra lemon zest + fresh lemon juice. You’ll love my lemon ricotta cake.
- Savory Twist: Skip the sugar and top with prosciutto and arugula.
- Chocolate Chip: Stir mini chocolate chips into the batter. Try my chocolate chip ricotta cake.
How To Make Ricotta Pancakes Fluffy
This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below.
Step #1: Mix wet ingredients: In a large bowl, whisk the ricotta, eggs, sugar, and vanilla. Beat until very smooth. Then, gradually add the milk until smooth.
Step #2: Add dry ingredients: Fold in flour and baking powder with a dough hook or similar — do not overmix.
Step #3: Heat skillet: Use a nonstick pan or griddle over medium heat. Tip: Make sure you start with a hot griddle.
Step #4: Cook pancakes: Spoon or pour batter, cook until bubbles form, flip with a spatula, and finish.
Step #5: Cook both sides until golden brown and crispy on the edges.
Step #6: Serve: Stack high with toppings of choice! We love our homemade blueberry sauce or fresh blueberries.
My Pro Tip
Recipe Tips
- Don’t overmix the batter — lumps are okay!
- Use good-quality whole milk ricotta.
- Let the batter rest for 5 minutes before cooking.
- Cook over medium (not high) heat for an even golden color.
- Wipe the pan between batches if the butter burns.
Best Toppings and Serving Ideas
- Fresh berries (strawberries, raspberries, blackberries) + powdered sugar
- Homemade Blueberry Sauce.
- Maple syrup + toasted almonds or easy candied pecans.
- Whipped mascarpone or sweetened ricotta cream.
- Lemon curd or jam for an Italian breakfast twist.
FAQ’s
Yes, but whole milk ricotta gives a richer, creamier texture. Drain part-skim ricotta well to avoid watery batter.
Overmixing or using very wet ricotta can weigh down the batter. Make sure to gently fold and possibly drain ricotta beforehand.
The key to fluffy ricotta pancakes is gently mixing the batter. Overmixing can flatten the pancakes and make them dense. Make sure to stir the wet and dry ingredients until just combined — a few little lumps are perfectly fine. Also, using whole milk ricotta (and draining it slightly if it’s very wet) gives the batter the right consistency to rise nicely when cooked.
Make-Ahead Storage and Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a toaster oven or skillet for the best texture.
- Freeze: Flash freeze on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen by warming them gently in a toaster oven or skillet — they’ll taste as soft and delicious as freshly made!
More Breakfast Ideas
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Ricotta Pancakes Recipe
Ingredients
- 1 cup whole milk ricotta cheese
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon fine salt
- 1 cup whole milk, slightly warm
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract, optional: swap with lemon or almond extract
- Butter, for cooking
Instructions
Mix the wet ingredients:
- In a large bowl, whisk the ricotta, eggs, sugar, and vanilla. Beat until very smooth. Then, gradually add the milk until smooth.
Add the dry ingredients:
- Sprinkle the flour, baking powder, and salt over the wet mixture. Gently fold together using a spatula or whisk until just combined. The batter will be slightly thick — don’t overmix! A littlbit of e bit of lumps are okay. Let the batter rest for 10 minutes before cooking.
Cook the pancakes:
- Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the surface. Drop the batter by ¼-cup portions onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges start to set. Flip and cook an additional 1–2 minutes until golden brown and cooked through. Do not overcrowd the pan it is better to work in batches so the edges do not touch.
Serve:
- Serve warm with maple syrup, fresh berries, powdered sugar, or a dollop of whipped ricotta for a true Italian touch.
Notes
- Use good quality ricotta — it makes a big difference in flavor and texture!
- Don’t overmix once you add the dry ingredients — a few lumps are okay.
- Cook on medium heat for an even, golden-brown exterior without burning.
- Fresh berries (strawberries, raspberries, blackberries) + powdered sugar
- Homemade Blueberry Sauce.
- Maple syrup + toasted almonds or easy candied pecans.
- Whipped mascarpone or sweetened ricotta cream.
- Lemon curd or jam for an Italian breakfast twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids look forward to these on slow weekend mornings! I know you’ll love them, too!