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
Units
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- 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
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.