Ricotta Pancakes (Light, Fluffy, and Easy Recipe)
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These Ricotta Pancakes (Light, Fluffy, and Easy Recipe) are tender with a creamy texture from whole-milk ricotta. Made without separating the eggs, this easy pancake recipe comes together quickly with a soft, rich center and golden edges. Ready in about 25 minutes, they’re delicious with fresh berries, maple syrup, or a dusting of powdered sugar.
You’ll also love my traditional Fluffy Pancakes and German Pancakes.
Quick Look: Ricotta Pancakes (Light, Fluffy, and Easy Recipe)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 12
- Dietary Info: Vegetarian
- Method: Stovetop
- Technique: Whisk the ricotta, eggs, sugar, vanilla, and milk, gently fold in the dry ingredients, rest the batter, then cook the pancakes.
- Flavor/Texture: Light, fluffy, creamy, tender, lightly sweet, golden
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.
Try my Easy Classic Spinach Quiche and Hash Brown Breakfast Casserole next!
Made With AmorE,
“My kids all said these were the best pancakes they’ve ever had.”
– AB
Table of Contents
Simple Ingredients
A handful of everyday ingredients creates light, tender pancakes with a creamy texture from whole-milk ricotta.
- Whole-Milk Ricotta: Adds moisture, richness, and a tender texture. Drain it slightly if it is very watery.
- All-Purpose Flour: Gives structure while keeping the pancakes soft and light.
- Baking Powder: Helps the pancakes rise and creates their fluffy texture.
- Large Eggs and Whole Milk: Add moisture and richness while helping create a smooth batter.
- Vanilla and Sugar: Add sweetness without overpowering the ricotta.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- Lemon Ricotta Pancakes: Add fresh lemon zest and a small amount of lemon juice to the batter for a bright citrus flavor that pairs beautifully with ricotta. You’ll love my Lemon Ricotta Cake and Lemon Ricotta Cookies.
- Toppings: Serve with fresh berries, my Easy Lemon Curd, maple syrup, honey, chocolate chips, a drizzle of Homemade Nutella, or powdered sugar.
How To Make Fluffy Ricotta Pancakes
These ricotta pancakes come together without separating the eggs, then cook gently over medium heat for a fluffy center and golden edges. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- In a large bowl, whisk the ricotta, eggs, sugar, and vanilla. Beat until very smooth. Then, gradually add the milk until smooth.
- Fold in flour and baking powder with a spatula or whisk — do not overmix.
- Use a nonstick pan or griddle over medium heat. Tip: Make sure you start with a hot griddle.
- Spoon or pour batter, cook until bubbles form, then flip with a spatula.
- Cook both sides until golden brown and crispy on the edges.
- Stack high with toppings of choice!
Italian Ricotta Pancakes FAQs
Yes, but whole milk ricotta gives a richer, creamier texture. Drain part-skim ricotta well to avoid watery batter.
Very wet ricotta, overmixing, or cooking at the wrong temperature can affect the texture. If your ricotta contains a lot of liquid, drain it first. Mix the batter just until the ingredients are combined and cook over medium heat so the pancakes have time to rise and cook through without burning.
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.
Refrigerate leftovers in an airtight container for up to 3 days. Warm gently in a toaster oven or skillet for the best texture. For longer storage, 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!
Serving Suggestions
Serve these ricotta pancakes warm with various toppings such as maple syrup, Strawberry Coulis, Candied Pecans, or Blueberry Sauce. They also pair well with Breakfast Sandwiches or a Loaded Vegetarian Quiche for a delicious brunch featuring both savory and sweet flavors.
My Pro Tips
Recipe Tips
- Drain very wet ricotta before mixing so excess moisture doesn’t make the batter too loose.
- Don’t overmix the batter because a few small lumps are better than dense pancakes.
- Let the batter rest briefly before cooking so the flour can hydrate and the batter can thicken slightly.
- Cook over medium heat so the pancakes have enough time to cook through without becoming too dark on the outside.
- Watch the first batch closely because skillet temperatures vary. Adjust the heat as needed so the pancakes are golden outside and cooked through in the center.
More Breakfast Recipes
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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 little 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
- Drain very wet ricotta before mixing so excess moisture doesn’t make the batter too loose.
- Don’t overmix the batter because a few small lumps are better than dense pancakes.
- Let the batter rest briefly before cooking so the flour can hydrate and the batter can thicken slightly.
- Cook over medium heat so the pancakes have enough time to cook through without becoming too dark on the outside.
- Watch the first batch closely because skillet temperatures vary. Adjust the heat as needed so the pancakes are golden outside and cooked through in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was excited for this recipe because I didn’t have buttermilk that’s required for my regular recipe. While the texture of these was nice and fluffy, the taste was lacking..very bland and floury. I haven’t had any luck making good pancakes without buttermilk maybe there’s is just no substitute for it.
Made these and they are light and fluffy. Served with blueberries and whipped cream.
Yes! Yummy! I am thrilled you loved them.
My kids all said these were the best pancakes they’ve ever had.
This warms my heart! I hope you can enjoy time and time again.
My kids look forward to these on slow weekend mornings! I know you’ll love them, too!