I am a full-on pancake snob.
If I am going to eat pancakes, I don't want them to be the gummy ones that stick to the roof of my mouth. Are you with me?
Sweet Cream Ricotta Pancakes are a game changer. I am going to lovingly refer to them as the "Crossover Pancake" because they are cross between a light and fluffy pancake and a creamy crepe. The texture of these pancakes is what sets them apart from the rest. These Sweet Cream Ricotta Pancakes are creamy, smooth, and literally melt in your mouth.
Ricotta cheese is the difference maker in these babies as it is responsible for making them extra creamy. Buttermilk is a magic potion that transforms baked goods, without all of the extra fat of heavy cream. It's low in fat yet transforms the texture of baked goods and makes them extra tender.
If you don't have buttermilk on hand, you can make your own. It's not as good as the original but it comes in a close second. It's super simple. Add 1 Tablespoon of white vinegar or fresh lemon juice per 1 cup of milk in a bowl and let sit for 10-15 minutes. It's imperative to let it sit so it can begin to curdle.
My kids LOVE breakfast and they are usually begging for breakfast before I can even fully open my eyes, so I want something easy. This is a one bowl recipe. There is no beating of egg whites (even though I fully support this method and it adds to the springiness of the pancake so knock yourself out if you have time). It can literally be mixed together in 2 minutes for those lazy mornings.
This is a super versatile pancake recipe. You can make Fresh Lemon Sweet Cream Ricotta Pancakes by adding 2 Tablespoons of fresh lemon juice and ½ tablespoon lemon zest (click HERE for a fabulous zester). It pairs perfectly with the Homemade Berry Maple Syrup. You can make the homemade syrup with blueberries, raspberries, or blackberries and it is oh so good. Homemade syrup in less than 5 minutes is a no-brainer to me!
I am a huge fan of the 100% real maple syrup from Costco. It's a much better deal to buy it at Costco or Sam's Club but any grocery store carries the real thing too. Before my father-in-law became sick with Parkinson's, they would visit often from Texas. They would make the 1,000 mile journey and would always bring two things with them - their Vitamix and real maple syrup. I finally clued in and saved up to buy a Vitamix (best investment) and purchased real maple syrup the next time they came into town.
Once you drink the real stuff, it's hard to go back! You can also buy REAL MAPLE SYRUP online HERE.
Another tip is to make sure that your skillet is at the correct temperature. If it runs too hot, it will char the outside without fully cooking the inside of the pancake. If it's too low, it will take forever to get golden brown. I tend to start with it at a lower heat and can always crank it up. Always coat your skillet with butter before cooking each batch of pancakes because butter helps to create that golden brown crust on the outside plus it's a huge flavor enhancer. I LOVE BUTTER.
Sweet Cream Ricotta Pancakes
Equipment
Ingredients
- 1 cup Ricotta Cheese
- ¾ cup Buttermilk
- 2 Eggs
- 1 teaspoon Vanilla
- 1 cup Flour
- 4 Tablespoons Sugar
- 1 teaspoon Baking Powder (may use 1 ½ teaspoons if you desire a thicker pancake)
- ¼ teaspoon Salt
- Butter for skillet
Optional Add-ins:
- 2 Tablespoons Fresh Lemon Juice
- ½ Tablespoon Fresh Lemon Zest
Berry Maple Syrup:
- ¼ cup Butter melted
- 1 cup Real Maple Syrup
- 1 cup Blueberries or Raspberries
Instructions
- In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
- Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
- Berry Maple Syrup:
- In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
Simple, quick, easy Sweet Cream Ricotta Pancakes are going to be a hit in your family. Now go share this recipe with your fellow pancake lovers!
Happy Cooking! xo
DJ
Made half a recipe for just DH and me. Delicious!
Stacey Slack
Hi
The taste of these pancakes were fantastic!! Thank you!
My problem was they were super thin...any ideas? I whipped the milk, and all the liquid ingredients well...then added the dry ingredients and only beat...by hand until everything was incorporated...so I don't know what happened...and I make pancakes every werk...week... help!
Thanks again
Blessings
Stacey
Christine
These are the best pancakes ever. We had them with fresh blueberries and whipped cream. No syrup needed!
Caroline
These are fantastic! I added blueberries to mine, and chocolate chips for the kids. A perfect way to bulk up breakfast a little bit for school mornings!
Paula
These are AMAZING!!! So happy to find this recipe and your website!!
Gail Park
Oh my goodness! These are fire! I, too, am a pancake snob. I try a different recipe at least 3 times a month searching for the epitome of pancake recipes. Look no further. This is it. So simple. So perfect. Melt in your mouth. Barely a need for syrup. I followed the recipe exactly and was careful not to over mix. Served with strawberries and a touch of maple syrup. Divine. Husband and adult agreed with my assessment.
Jo
OMG. Light fluffy love. Added some blueberries. Will be making again.
Karen
Guess the stars had to line up to make this amazing recipe and I'm sorry it took so long. Realized I had buttermilk, lemons and ricotta cheese in the fridge so i made it! We had these yesterday morning and just like everybody else said, these are delicious! We didn't make the berry topping but these were so good we topped the pancakes with just a small pat butter so we could taste the lemon. Thanks for the delicious recipe! Next time I see the kids (when all this blows over!), instead of making a heavy breakfast casserole, these will be on the menu...YUM! Thank you!
Steffie
Few years late to the party but tried these and they are just so so so good! Definitely my new go to for leftover ricotta! Thank you so much!
Mike
I'll never eat regular pancakes again.
Sarah
Super tasty! I went with the lemon option and also added blueberries to the batter. I also used only 2 tbsp of sugar...I think that's all you need if you are going to use a sweet topping. I topped mine with maple syrup. Delicious!
Evelyn
Best pancakes ever! Upon tasting the batter I could tell the perfect pancake recipe hunt was over. The combination of buttermilk and ricotta makes it so you don’t need to add extra leavening to get and keep them fluffy. Thank you for sharing!
Kelsey
So good! I made these with gluten free 1-to-1 flour and we all loved them.
Lisa
Best. Pancakes. Ever! If I could give these more stars, I would. Make these. You won’t regret it.
Nancy
Just was told that these are the best pancakes by my family which trust me is a huge compliment!! I made them at a time that everyone had to run out(didn’t know that when I started the batter) and they had them cold the next day and they still raved that much about them!
Alanna
These are amazing! After making them once, they are now my favorite recipe, hands-down. Thank you!!
Brittany
Holy moly BEST pancakes ever!!!!
Liz
Well written recipe yielding fantastic results!!! These pancakes keep their shape when cooked which is always nice. The ricotta gives these pancakes a creamy texture inside. Pairs well with strawberries.
Jenny
I made with lemon juice and lemon zest. DELICIOUS!!!!
Jennifer DiMartino
Hi I came across a recipe and I'm really excited to make this but can you recommend what I can use in place of the buttermilk? I was planning to use whole milk exactly as you have it listed for the buttermilk but is that going to be sufficient?