Buttermilk Ricotta Pancakes
These Buttermilk Ricotta Pancakes take regular buttermilk pancakes up a notch. They are fluffy and light, but also offer up a creamy, slightly custardy texture.
I like to think of these as my “special” pancakes when I’m having guests for breakfast. Why fix ordinary buttermilk pancakes when I can add one special ingredient, Ricotta, to wow them!!
Easy Ingredients
All-Purpose Flour – We use all purpose flour in this recipe and add the leaveners to it. That way we can determine how much baking powder and baking soda we want to use.
Baking Powder – A leavener used to help the pancakes rise up and be fluffy. The baking powder gets activated twice, once when added to the wet ingredients, and again when introduced to heat.
Baking Soda – A leavener that activates when mixed with the acidic buttermilk to help the pancakes be light and airy. It also promotes browning on the surface. The baking soda stays activated for ten to fifteen minutes before the bubbles dissipate.
Salt – Salt always rounds out the flavors of all other ingredients.
Granulated Sugar – We use just a little bit in this recipe. You can omit if you want to.
Ricotta Cheese – Ricotta adds creaminess and fluffiness to pancakes, and no they won’t taste cheesy. Use full-fat, and not spreadable or whipped.
Buttermilk – Adds a rich tangy flavor to pancakes. When mixed with baking soda, it creates a fluffy and thick texture. Use full-fat buttermilk for the richest flavor.
Eggs – They act as a binder that holds everything together. They are needed so the pancakes don’t fall apart when you flip them over. They contribute to the fluffiness of the pancakes.
Butter – How could we ever eat a pancake without butter on top. ‘Nuf said.
How to Make
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the wet ingredients and mix until combined.
Don’t over-mix. It’s okay to have a few small lumps in the batter. Allow the batter to rest while you heat the griddle.
Heat an electric griddle to 350 degrees, or use a regular griddle or skillet. Brush the griddle with butter. Ladle 1/2 cupfuls of batter onto the griddle, leaving a couple inches of space between them.
Once you see bubbles start to appear on the top, flip the pancakes over and cook until the bottoms are golden brown. Spread butter on the tops and transfer to a warm plate.
Serve with butter or warm maple syrup! 🙂
Cindy’s Tips!
- Don’t over mix the batter. It’s okay to have a few small lumps.
- Allow the batter to rest 1 to 2 minutes while you heat the griddle.
- Make sure your griddle is hot and buttered before you ladle the batter onto the griddle.
- If you’re not serving the pancakes until you’ve finished making all of them, transfer them to a warm oven safe plate, in a 200 degree oven as you make them.
- If you have leftovers, I recommend placing pieces of parchment paper between them, then covering the dish with plastic wrap, before refrigerating them. If you don’t they will stick together.
Can I Freeze Pancakes?
Yes. To freeze pancakes, place pieces of parchment paper between them, then place on a freezer safe plate or container. Wrap securely with plastic wrap, then one layer of heavy foil. Freeze for no more than 2 months for best flavor.
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Buttermilk Ricotta Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These Buttermilk Ricotta Pancakes take regular buttermilk pancakes up a notch. They are fluffy and light, but also offer up a creamy, slightly custardy texture.
Ingredients
- 1 1/2 cups all-purpose flour, spoon & leveled
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups full-fat buttermilk, room temperature
- 1 cup full-fat Ricotta cheese, room temperature
- 2 large eggs, room temperature
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- Butter for griddle and tops of pancakes
- Warm syrup
- Fruit and/or whipped cream, optional
Get Recipe Ingredients
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the wet ingredients and mix until combined. Don’t over-mix. It’s okay to have a few small lumps in the batter. Allow the batter to rest while you heat the griddle.
- Heat an electric griddle to 350 degrees, or use a regular griddle or skillet. Brush the griddle with butter. Ladle 1/2 cupfuls of batter onto the griddle, leaving a couple inches of space between them. Once you see bubbles start to appear on the top, flip the pancakes over and cook until the bottoms are golden brown. Spread butter on the tops and transfer to a warm plate. Serve with warm syrup or fruit and whipped cream.
- If you’re not serving immediately, you can place them on a cookie sheet or oven safe plate, in a 200 degree oven to keep them warm.
- The pancakes will stay fresh for up to 2 days refrigerated. Make sure to wrap securely. I like to place pieces of parchment paper between them, then I wrap the plate with plastic wrap. If you don’t separate them, they will stick together once chilled in the refrigerator.
Notes
- To freeze pancakes, place pieces of parchment paper between them, then place on a freezer safe plate or container. Wrap securely with plastic wrap, then one layer of heavy foil. Freeze for no more than 2 months for best flavor.