Ricotta Pancakes

Remember when I made pizza with ricotta cheese last weekend? Well here is a great way to use the leftover ricotta! This recipe is super simple and can be augmented in many ways – either with fresh fruit (like lemon or blueberries) or with different syrups or flavored whipped creams. Simple and fast homemade pancakes for breakfast? Yes indeed and here is one way to do it! So let’s break away from the packaged pancake mix and make some ricotta pancakes from scratch!

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Ricotta Pancakes

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1

Ingredients

3 tbsp all purpose flour
2 tsp granulated sugar
1 tsp baking powder
1 egg
½ cup ricotta cheese

Instructions

Heat a griddle or frying pan over medium heat.
In a medium glass bowl, add the flour, sugar and baking powder.
Mix the dry ingredients to distribute well.
In a small glass bowl, add the ricotta cheese and egg.
Whisk the egg into the ricotta cheese until well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Lightly oil the griddle/frying pan and spoon approximately ⅓ of the batter onto the griddle.
Cook the pancakes to a golden brown on both sides.
Serve warm with your choice of syrup, fresh berries, or whipped cream.

Notes

To make blueberry ricotta pancakes, spread a few fresh blueberries across the cooking pancake before turning.
Adding a ¼ tsp of lemon juice or lemon zest will increase the nice zesty flavor of these pancakes.