These ricotta pancakes are going to be your new favorite Saturday morning breakfast!
Drizzle maple syrup on top & pair with my banana smoothie breakfast recipe to make these extra scrumptious.
Why You'll Love Melt In Your Mouth Ricotta Pancakes
Nutritionally Balanced: a good balance of carb, protein & fats
Satisfying & Filling: the ricotta helps keep you full for longer
Stress-Free Cooking: straightforward recipes & minimal cleanup
Freezable: make some on the weekend & save for busy mornings
Melt In Your Mouth Ricotta Pancakes Recipe
Ingredients
1 ½ c. all-purpose flour
1/3 c. brown sugar
2 tsp. baking powder
¼ tsp. salt
1 c. milk
1 c. ricotta cheese
2 eggs
1 T. vanilla extract
2 T. cooking oil
Let's Get Started!
Step 1: In a large bowl, whisk together milk, ricotta cheese, eggs, and vanilla.
Step 2: Add in the flour, sugar, baking powder and salt; stir to combine.
Step 3: Let the mixture rest for 5 minutes. Heat a large skillet over a medium heat.
Step 4: Add a Tablespoon of oil to the pan. Using a ¼ c. measuring cup, pour the batter into the pan. Flip the pancake when you see bubbles form and the edges are slightly browned. Cook the other side for about 2 minutes. Repeat the instructions to cook the remainder of the pancakes adjusting the heat so that they don’t get too brown. Enjoy!
Save For Later
Freeze
Allow to cool completely on a wire rack. Place parchment paper between each pancake. Stack the pancakes in a freezer-safe airtight container or zip-top bag. Freeze for up to 3 months.
Reheat
Microwave: put on a microwave safe plate and reheat in 20-30 second intervals
Oven/Toaster Oven: back for 8-10 mins at 350F on oven rack or baking sheet
Tips
Allow pancakes to thaw in the refrigerator overnight before reheating for better texture
Don't overcrowd the reheating container or pan to ensure even heating
Consider adding a little butter or oil to the skillet for stovetop reheating to add moisture and prevent sticking
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