Fluffy Ricotta Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for ricotta pancakes makes a soft, pillowy stack that hits the fork just right.

5 from 4 votes

In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, add the ricotta cheese, milk, eggs, and vanilla. Use a fork or a whisk to combine these wet ingredients and mix them until a cohesive liquid mixture, without clumps of ricotta cheese. If you want a smooth texture, you can use a blender and mix these on low speed.
Add the dry ingredients to the wet ingredients bowl and mix until they're just combined and there's no visible flour left.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. The middle of the tops should feel puffy. Avoid pressing down on the pancake after flipping and only flip once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Aluminum is added to many brands of baking powder, and it often leaves a metallic taste behind in batters.
This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn't cook through (wet pancakes in the middle).
Whole milk ricotta works best. If using part-skim ricotta, expect softer pancakes that feel a little custardy.