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Super Easy Ricotta Pancakes
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
A classic of the pancakes world. Ricotta pancakes are a recurrent dream for those who love a sweet breakfast. The best thing is that they are extra fluffy and really easy to make.
Course: Breakfast
Servings: 6 pancakes
  • 500 gr ricotta
  • 1 egg
  • ½ cup sugar
  • 1 cup self-raising flour
  • cup milk
  • 1 tbsp vanilla extract
  • salt
  1. Soften the ricotta beating it for a minute. (note 1)
  2. Add the sugar, the egg, the milk and the vanilla extract. Mix well.
  3. Slowly add the flour and the salt. (note 1)
  4. Cook the pancakes. The first side must cook from 40 seconds to 1 minute. Then flip and let it cook for a couple seconds more. Remember, as soon as the first bubble is formed it’s time to flip.
  5. Garnish with some fresh fruit and honey (optional)
Recipe Notes
  1. Use a ricotta cheese that is low on water. This way the silky past will be formed better. If you cannot get ricotta cheese that has no water you can cut the milk to ¼ of a cup.
  2. I add self-raising flour to avoid over complicating the recipe but if you want to use all-purpose flour and baking powder, the proportion is: 1 cup flour - 1 tsp baking powder.