Everyone in the family will love this easy Ricotta Pancakes Recipe! Learn how to make pancakes with ricotta cheese that are crunchy on the outside and soft on the inside.
The secret to perfect pancakes is ricotta cheese!
I wanted to make syrniki, which are Russian pancakes made with farmer’s cheese, but I didn’t have the right kind. I was determined to make something that was at least a little bit like it, so I went to the grocery store and came home with ricotta cheese. For another delicious breakfast idea, you might also enjoy our recipe for easy fluffy homemade pancakes.
Making pancakes with ricotta cheese worked out great! When you bite into these pancakes, they start out crunchy and then turn into a warm, creamy filling that tastes like cheesecake. If you love that rich texture, you’ll adore our decadent homemade chocolate cheesecake recipe.
What can I put on Ricotta Pancakes?
These ricotta pancakes taste so good that it’s hard to stop at just one! You have a breakfast fit for a queen when you add sour cream and jam. Also, they’re very simple to make and can be eaten hot or cold, depending on what you like. If you really want to impress your table guests, make this super easy Cherry Pie Filling that is a year round favorite in our family!
Ricotta Pancakes Recipe
- 32 oz whole milk Ricotta Cheese (about 4 cups) 900 grams
- 1 egg
- 1/2 – 3/4 Cup granulated sugar
- 1 1/2 cups all-purpose flour + more for shaping the ricotta pancakes
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract optional
- Oil for frying I use olive oil
Preparation Instructions
- Combine 32 oz ricotta cheese with 1 egg and mix until the egg is well incorporated (if using vanilla add 1 tsp vanilla with the egg); add 1/2-3/4 cup sugar and mix again; add 1½ cups flour and 1/2 tsp baking powder and with a minimal amount of mixing bring everything together into a smooth mass. This initial mixing step is crucial for achieving the perfect fluffy buttermilk pancake texture.
- Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest. For another delightful sweet treat, explore our fudgy brownie recipe with a crackly top.
- To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.
Serving Suggestions
To serve syrniki: serve warm with a side of sour cream, a jam of choice or this homemade Cherry Pie Filling. You could also elevate your pancakes with a fresh homemade raspberry coulis sauce.
To make the sour cream topping:
combine sour cream with a little bit of sugar to make it slightly sweetened. You can add more or less sugar to taste. I add about 1/2 cup of sour cream and 1 to 2 tablespoons of sugar.
Do you enjoy pancakes for breakfast?
Breakfast is a very important part of the day. Having these ricotta pancakes for breakfast make breakfast even more important! Have you ever had ricotta pancakes or syrniki? How do you like to eat them the most? Blow!
Easy Ricotta Pancakes Recipe With Creamy Cheesecake Texture
Learn how to make delicious ricotta pancakes that are crunchy on the outside and soft on the inside, with a warm, creamy filling reminiscent of cheesecake. This easy recipe promises a delightful breakfast or brunch experience.
- 32 oz (about 4 cups or 900 grams) whole milk Ricotta Cheese
- 1 egg
- 1/2 – 3/4 Cup granulated sugar
- 1 1/2 cups all-purpose flour + more for shaping the ricotta pancakes
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract (optional)
- Oil for frying (e.g., olive oil)
- In a large bowl, combine the 32 oz ricotta cheese with 1 egg. Mix until the egg is well incorporated. If using vanilla extract, add 1 tsp with the egg.
- Add 1/2-3/4 cup granulated sugar to the mixture and mix again until combined.
- Add 1½ cups all-purpose flour and 1/2 tsp baking powder to the bowl. Mix everything together with a minimal amount of mixing until it forms a smooth mass.
- Using a tablespoon or a large ice cream scoop, scoop portions of the mixture and drop them into a separate plate with additional all-purpose flour. Coat each ball in flour, then gently shape it into a flat patty, about 1/2 inch thick.
- Heat about 1 tablespoon of oil (such as olive oil) in a skillet over low-medium heat. Add the shaped ricotta pancakes to the pan.
- Cover the skillet with a lid and fry the pancakes for about 2-3 minutes per side, or until well browned on both sides. Repeat with the remaining batter, adding more oil as needed.
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