Soft Ricotta Pancakes (old-fashioned style)
These easy and quick pancakes with ricotta have a creamy, soft texture. A unique old-fashioned style recipe for brunch or breakfast to eat with your favorite topping.
Servings 8 pancakes
Ingredients
Dry ingredients:
- 1 ⅓ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
Wet ingredients:
- 4.5 ounces whole milk ricotta at room temperature
- 2 large eggs at room temperature
- ¾ cup milk at room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter melted
- extra unsalted butter for cooking and serving
- maple syrup and fruit for serving
Instructions
- In a medium bowl, sift 1 ⅓ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon salt. Add ¼ cup sugar and stir to mix.
- In a separate bowl, lightly stir 4.5 ounces whole milk ricotta, 2 large eggs, ¾ cup milk, ½ teaspoon vanilla extract and 1 tablespoon unsalted butter, melted. Don’t beat, but integrate well. There will be lumps from the ricotta.
- Add the wet ingredients to the dry ones, stirring with a whisk, fork, spoon or spatula just until it integrates. Don’t beat or whisk energetically. It will be textured, and that is fine.
- Let the batter stand for 10 minutes.
- Place a pancake griddle or non-stick skillet over medium-low heat. Add a dab of extra unsalted butter and let it melt.
- Using a ¼ cup measure, pour pancake batter and cook until bubbles appear on one side. The surface might be shinier, and the bubbles not as formed as with regular pancakes. Flip when the edges start to dry, about 2-3 minutes, and cook for a minute or two longer or until done. The time depends on the size, griddle material and heat level.
- Serve immediately with a dab of butter and maple syrup and fruit, or your favorite sauce or topping.
Notes
Make ahead the batter: you can, but I recommend no more than a few hours, as it starts to lose fluffiness. But for the best results, cook the pancakes fresh.
Make consistently sized pancakes: Use a large cookie spoon or measuring cup (I use ¼ cup) to pour the batter onto the griddle, allowing for even cooking and a visually appealing stack of hotcakes.
