A simple Ricotta Pancakes Recipe the whole family will love! How to make pancakes with ricotta cheese that are crispy yet creamy with each bite you take!
- 32 oz whole milk Ricotta Cheese (about 4 cups) 900 grams
- 1 egg
- 1/2 – 3/4 Cup granulated sugar
- 1 1/2 cups all-purpose flour + more for shaping the ricotta pancakes
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract optional
- Oil for frying I use olive oil
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Combine 32 oz ricotta cheese with 1 egg and mix until the egg is well incorporated (if using vanilla add 1 tsp vanilla with the egg); add 1/2-3/4 cup sugar and mix again; add 1½ cups flour and 1/2 tsp baking powder and with a minimal amount of mixing bring everything together into a smooth mass.
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Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick. You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.
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To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with a lid and fry for about 2-3 minutes per side or until well browned on both sides.
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combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about 1/2 cup of sour cream + 1-2 tablespoons of sugar.