Ricotta Pancakes Recipe

This Ricotta Pancakes Recipe is going to become your favorite pancake recipe. The pancakes are light and fluffy and the ricotta adds an irresistible creamy middle. These delicious pancakes with a homemade mixed berry sauce are the perfect breakfast idea.

This recipe takes our traditional Easy Pancakes to a whole new level!

Ricotta pancakes stacked on top of each other with a berry syrup.

Ricotta pancakes recipe-

I love that these pancakes aren’t overly sweet. The perfect pancake for when you want something that’s just a bit fancier than a traditional pancake. The moist almost cheesecake-like center is amazing and so addictive!

We love pancakes for breakfast, especially on Saturdays! Saturdays we always make the fanciest breakfast since everyone is home and we are not in a hurry to go anywhere. My favorite breakfast is this Breakfast Skillet, however, our kids will always choose pancakes. Their favorite breakfast for sure is pancakes and biscuits and gravy.

Ricotta pancakes cut into with berry syrup and fresh berries.

TIPS How to Make Ricotta Pancakes-

  • Be sure the butter and oil are hot before adding the batter to the skillet.
  • Use a ¼ measuring cup to pour the batter. Pancakes will be uniform in size. Then, shape them with the bottom of the measuring cup.
  • When bubbles start to form around the tops of the pancakes, you know it’s time to flip them.
  • For the perfect flip, when putting your spatula under the pancake, do it quickly in one motion so the spatula doesn’t get caught along the way. And flip… Perfect. Every time.
  • Serve pancakes with sour cream or whipped cream.

Can I freeze ricotta pancakes?

Ricotta pancakes are PERFECT to freeze. Place cooled pancakes between parchment paper (or wax paper) and store in a freezer-friendly plastic bag. Reheat pancakes on a skillet or in the oven.

Step by step pictures of how to make ricotta pancake recipe.

Homemade pancake syrup-

This homemade pancake berry syrup is amazing! Use your favorite berries you have on hand. We used raspberries, blueberries and strawberries in this recipe. However, I change it up as I have different berries on hand.

Add the berries to a saucepan with the remaining ingredients for the syrup. As the berries heat and begin to burst, continue mixing until berries are the desired consistency and tenderness. Turn down heat and continue cooking until syrup is thick.

Our kids don’t like any large pieces so as I mix, I break apart the berries and it becomes a thick syrup. So delicious! The freshly squeezed lemon gives the syrup the perfect touch of zest.

Four Ricotta Pancakes on a plate with berry syrup, fresh berries, and powdered sugar sprinkled on top.

Enjoy making these Ricotta Pancakes with the kids. They always love getting in on the action.

Try these other great breakfast recipes:

Ricotta Pancake Recipe

Ricotta pancakes recipe. Fluffy pancakes with a soft creamy middle. Pancakes made with ricotta cheese topped with a homemade mixed berry syrup. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: ricotta pancakes
Servings: 8 pancakes
Calories: 150
Author: Valentina's Corner

Ingredients

pancakes-

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs
  • 3/4 cup ricotta cheese
  • 3 Tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp canola
  • 1 Tbsp whole milk

mixed berry syrup-

  • 1 tsp fresh lemon juice
  • 1 cup mixed berries (any berries)
  • 1 ½ Tbsp granulated sugar
  • 1 tsp cornstarch
  • 1/4 cup water
  • 2 Tbsp unsalted butter, divided
  • 2 tsp olive or canola oil, divided

Instructions

Prepare syrup-

  • In a saucepan, add the berries, lemon juice, sugar, cornstarch, and water and bring to boil. Continue cooking until syrup thickens. 

Prepare pancakes-

  • Combine baking powder and the flour.
  • In a separate bowl, mix the eggs until foamy. Add the ricotta, sugar, lemon juice, oil, milk and mix.
  • Add the flour. Mix until batter is well incorporated.
  • In a large skillet, heat 1 Tbsp butter and a 1 tsp oil. 
  • Using a 1/4 measuring cup, pour batter into skillet. Don't overcrowd the pan (I cook the pancakes in two batches).
  • Enjoy pancakes with berry syrup, butter or maple syrup. 

Notes

*Wipe down the skillet after each batch of pancake. Butter tends to burn quickly. 
*If you don't want berry pieces in your syrup, mash the berries as you mix the syrup. 
 
Nutrition Facts
Ricotta Pancake Recipe
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 37mg2%
Potassium 124mg4%
Carbohydrates 21g7%
Sugar 10g11%
Protein 5g10%
Vitamin A 170IU3%
Vitamin C 1.1mg1%
Calcium 86mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

< div>

Valentina's Corner

Show 4 Comments
  • Karina 08/14/2018, 2:31 pm Link Reply

    I really like your new design. Now I will stop even more often at your blog…
    I hope I will see recipes more often…

    • Valentina's Corner 08/14/2018, 4:14 pm Link Reply

      I’m so glad you noticed. 🙂 We still have a few glitches to fix but I am really excited as well. It’s been a long process so I am so happy to have it live. =) We’d love for you to come back and visit us.

  • Toria 08/13/2018, 4:25 pm Link Reply

    AMazing pancake recipe!!!! So soft and fluffy??

    • Valentina's Corner 08/13/2018, 4:38 pm Link Reply

      Thanks, Toria. So glad you enjoyed it. <3

Leave a Reply

Your email address will not be published. Required fields are marked *