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Fluffy Ricotta Pancakes

Light and airy ricotta pancakes served with fresh peaches and maple syrup for a delightful breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup whole milk ricotta cheese
  • 1 large eggs
  • 1/2 cup buttermilk
  • 1 tbsp unsalted butter melted
  • 1/2 tsp vanilla extract
Toppings
  • 1/2 fresh peach thinly sliced
  • 1/4 cup pure maple syrup
  • 1/2 tsp powdered sugar for dusting

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Nonstick skillet or griddle
  • Rubber spatula

Method
 

Batter Preparation
  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Beat ricotta, eggs, buttermilk, melted butter, and vanilla in a separate bowl until smooth.
  3. Fold wet ingredients into dry ingredients until just combined, keeping the batter slightly lumpy.
  4. Let the batter rest for 10 minutes to allow it to puff up.
Cooking
  1. Heat a greased nonstick skillet over medium heat.
  2. Pour 1/4 cup portions of batter onto the hot skillet.
  3. Cook for 2-3 minutes until bubbles form and edges are set.
  4. Flip and cook for 1-2 minutes until golden brown.
  5. Serve warm topped with peach slices, powdered sugar, and maple syrup.

Notes

Use full-fat ricotta for the best texture. Store leftovers in the fridge for 3 days or freeze for up to 2 months.