These ricotta breakfast pancakes are a delightful twist on traditional pancakes. The addition of ricotta cheese gives them a fluffy texture and a subtle tanginess. These pancakes are perfect for a leisurely weekend brunch or a quick weekday breakfast. Serve them warm with your favorite toppings such as syrup, fresh fruits, or a dollop of whipped cream. With a total preparing time of just 20 minutes, you can have a stack of these mouthwatering pancakes on your plate in no time.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Spoon 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding more cooking spray or butter as needed.
- Serve the pancakes warm with your favorite toppings.
