Fluffy Ricotta Pancakes

Fluffy Ricotta Pancakes are a delightful breakfast option that many adore. With their creamy texture and light flavor, these pancakes are a fantastic twist on the traditional pancake recipe. They are perfect for a cozy brunch or a special breakfast treat, lifting the spirits of anyone who enjoys a good meal in the morning.

Why Make This Recipe

These pancakes are not only soft and fluffy but also packed with the goodness of ricotta cheese. The ricotta adds a unique flavor and richness that separates them from typical pancakes. Plus, they are easy to make and can be enjoyed with different toppings, making them versatile for any occasion. Whether you’re serving them for family or friends, these pancakes are sure to impress and satisfy.

How to Make Fluffy Ricotta Pancakes

Making Fluffy Ricotta Pancakes is straightforward. Just follow these simple steps to create fluffy, delicious pancakes that everyone will love.

Ingredients:

3/4 cup ricotta cheese (full fat)
3 large eggs (about 55g/2oz each)
3 tbsp caster sugar (superfine sugar)
3/4 cup milk (full fat is best, but low fat is fine)
1/2 tsp vanilla extract
1 tsp white vinegar (or any clear vinegar)
1 1/3 cups plain/all-purpose flour
2 tsp baking powder
1/4 tsp baking soda (or 3/4 tsp extra baking powder)
Pinch of salt
1 tbsp butter (melted)
8 oz / 250g strawberries (halved or quartered)
1 tbsp caster/superfine sugar
Maple syrup (for serving)

Directions:

Whisk Wet Ingredients: In a bowl, whisk together the wet ingredients: ricotta cheese, eggs, milk, vanilla extract, and white vinegar until smooth, leaving little ricotta curd bits.
Add Dry Ingredients: Sprinkle the dry ingredients (flour, sugar, baking powder, baking soda, and salt) over the wet mixture. Whisk until just combined; the batter will be thicker than standard pancake batter.
Prepare Pan: Heat a non-stick pan over medium heat. Lightly brush with melted butter.
Pour Batter: Scoop about 1/4 cup of batter into the pan. It should spread into a round shape; coax it gently if needed.
Cook Pancakes: Cook the pancake for 1.5 minutes or until golden brown, then flip and cook the other side for a further 1.5 minutes. Transfer to a plate.
Continue Cooking: Repeat for the remaining batter, lightly brushing with butter every few pancakes if necessary. You should yield about 9 to 10 pancakes. Keep them warm.
Serve: Top pancakes with macerated strawberries, softened butter, and generous amounts of maple syrup.

How to Serve Fluffy Ricotta Pancakes

Serve these pancakes warm, topped with macerated strawberries for a fresh burst of flavor. A dollop of softened butter and a drizzle of maple syrup will make them even more irresistible.

How to Store Fluffy Ricotta Pancakes

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving.

Tips to Make Fluffy Ricotta Pancakes

Make sure to whisk the wet ingredients well to incorporate air, ensuring fluffiness.
Don’t overmix the batter after adding the dry ingredients; this keeps the pancakes light.
Adjust the heat as you cook to avoid burning the pancakes.

Variation

Try adding lemon zest or chocolate chips to the batter for different flavor profiles or top with whipped cream or different fruits like blueberries or raspberries.

FAQs

1. Can I use low-fat ricotta cheese?
Absolutely, low-fat ricotta will work fine, but full fat provides a creamier texture.

2. Can these pancakes be frozen?
Yes! They can be frozen. Let them cool completely, then place them in a freezer-safe bag for up to a month. Reheat when needed.

3. How can I make these pancakes dairy-free?
Use a dairy-free ricotta alternative and substitute plant-based milk for regular milk.

Enjoy your cooking adventure with these Fluffy Ricotta Pancakes! They are sure to delight everyone at your table.