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Ricotta Pancakes

5 star rating
 

Submitted by: dawn2941392

 

Photo by: lmdiede

Ricotta cheese and buttermilk produce extra light, extra fluffy pancakes--even when you use whole wheat flour.
 

Ingredients

  • 2 cups whole milk ricotta cheese
  • 4 eggs
  • 1/2 cup buttermilk
  • 1/2 cup cream
  • 1 tbsp fresh lemon juice
  • Zest of one lemon
  • 1 tsp vanilla extract
  • 4 tbsp sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar for dusting
  • Butter for skillet

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Method

Mix dry ingredients in a non-reactive bowl. Sift together flour, sugar, baking powder and salt. Mix wet ingredients in a separate large non-reactive bowl. Add eggs, ricotta, lemon, zest, vanilla, buttermilk and cream then mix on medium with an electric hand or standing mixer until well incorporated and fluffy; about 3 minutes. Slowly add flour mixture to wet ingredients, stirring until incorporated. Be careful not to over mix, some lumps can be left in batter. Heat a skillet or griddle to medium. Add a pat of butter to coat pan. Pour 1/2 cup portions onto skillet and allow to cook until tops begin to bubble. Flip pancakes and cook other side until lightly browned. Repeat until all batter has been used. Transfer cooked pancakes to a plate, covered with a dish towel, to keep warm while you cook additional pancakes. Or keep pancakes in a warm oven while cooking additional batches.

 

Notes:

 

Number of Servings: 6

 

Submitted by: dawn2941392 ()

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