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Ricotta Pancakes Recipe


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  • Author: Recipes Tasteful
  • Total Time: 40 minutes
  • Yield: Approximately 12 pancakes. 1x
  • Diet: Vegetarian

Description

These delightful Ricotta Pancakes are crispy on the outside, creamy on the inside, and make for a perfect breakfast or dessert! Topped with sweetened sour cream and fruit jam, they are a treat for any occasion


Ingredients

Scale

For the Pancakes:

  • 32 oz whole milk ricotta cheese (about 4 cups)
  • 1 large egg
  • 1/23/4 cup granulated sugar (depending on sweetness preference)
  • 1 1/2 cups all-purpose flour (plus more for shaping)
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)
  • Oil for frying (olive oil or your preferred frying oil)

For the Sour Cream Topping:

  • 1/2 cup sour cream
  • 12 tablespoons granulated sugar (to taste)

Instructions

  • Prepare the Batter:
    In a large mixing bowl, combine the ricotta cheese and egg. Mix well until the egg is fully incorporated. Add granulated sugar (start with 1/2 cup and adjust to taste), and if using, vanilla extract. Stir to combine. Add the flour and baking powder to the mixture. Stir gently to form a smooth batter, being careful not to overmix.
  • Shape the Pancakes:
    Using a tablespoon or a large ice cream scoop, scoop out portions of the batter and drop them into a bowl of flour. Coat the batter generously in flour, then gently shape into flat patties about 1/2 inch thick.
  • Fry the Pancakes:
    Heat about 1 tablespoon of oil in a skillet over low-medium heat. Place the shaped ricotta pancakes in the skillet and cover with a lid. Fry each pancake for 2-3 minutes on each side, or until they are golden brown and crispy. Fry in batches as needed.
  • Make the Sweetened Sour Cream:
    In a small bowl, combine the sour cream with 1-2 tablespoons of sugar, adjusting to your taste. This will be served as a topping for the pancakes.
  • Serve:
    Serve the ricotta pancakes warm with the sweetened sour cream and a jam of your choice, such as raspberry, strawberry, or apricot.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Tip: Allow the ricotta to drain slightly if it’s very wet for thicker pancakes.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 180
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg