Creamy Ricotta Pancakes
If you like pancakes then you will absolutely LOVE these Healthy Creamy Ricotta Pancakes. Made with wholesome ingredients, these Creamy Ricotta Pancakes make a great breakfast idea for you and the whole family.
Serve these delicious bundles of joy with a dollop of butter and your favorite maple syrup!
Tips and Tricks to Making these Creamy Ricotta Pancakes
What is Ricotta Cheese?
Ricotta Cheese and Cottage Cheese can be used interchangeably in some recipes. When cheese is made and separated, the curds are used to make cottage cheese, while the whey is used to make ricotta. Both are considered fresh or unripened cheeses and are mild in flavor.
Ricotta is smoother in texture, while cottage cheese is lumpier. In dessert making, you will want to use Ricotta Cheese as the texture is richer, smoother and more appealing.
Some even make their own ricotta cheese by separating the whey from whole milk using an acid like vinegar. If you are interested in making your own ricotta cheese visit Epicurious here.
I do have a favorite ricotta cheese which I use when it’s available. And sometimes, my local grocery store brings it in freshly made hot off the stove. It’s this one here. But, you may not be able to get this Santa Lucia Ricotta cheese brand and that’s ok. Just use any other ricotta cheese you find at your local grocery store.
Frypan or Griddle
So, I’ve only used a frypan to make these particular pancakes before. I suggest that you grease the frypan even if you use a non-stick frying pan. And you will want to wait until the frying pan is really hot. I know – really hot – what’s that? Well if you flick some water in the butter and the water quickly fizzes away, then the pan is ready. You should use not more than 1/2 tbsp of butter to great your pan.
If you do use a griddle, please leave a comment to let us know how they turned out. First chance I get, I’ll test this recipe out on a griddle and leave my two cents.
How Do I Know When These Ricotta Pancakes are Ready?
I know, figuring out when pancakes are ready can be a tricky thing. But don’t worry, I’ve got you covered here. Once your pan has reached the right temperature, pour a ladle of batter in the frypan and let it sit. The first round of pancakes will take a little longer. I’m not sure if its the anxiety of waiting for them to get done because your so hungry or because it just feels like a lifetime before they are ready.
When you start to see bubbles form throughout the pancakes and particularly along the edges, flip them. Then lift a side occasionally to see when the other side is done. Shouldn’t take longer than 30 to 60 seconds for the second side to cook.
Note that as you finish cooking the first set, your pan’s temperature will get warmer. Meaning, that the 2nd, 3rd, etc… set will be ready quicker.
Serve these pancakes with a dab of butter, maple syrup or your favorite pancake syrup. For a little freshness, add strawberries, blueberries or raspberries on the side.
You won’t need to worry about storing leftovers with these Creamy Ricotta Pancakes. Because they will be all gone. But, in case you do, you can store them in an airtight container in the refrigerator for a day or two. I do not recommend freezing these pancakes.
Drop a comment below with your spin on this recipe for these easy healthy creamy ricotta pancakes. I’d love to see your pictures so don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
Looking for other breakfast ideas? Look here for more inspiration.
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Recipe Details for these Easy Creamy Ricotta Pancakes
- Place dry ingredients in a bowl. Place all the wet ingredients, except egg whites, in another bowl.
- Using a hand mixer, whisk egg whites until they get frothy but do not form stiff peaks. Incorporate wet and dry ingredients and then fold egg whites into mixture.
- Heat some butter in a frypan. Scoop batter in frypan and cook on each side until golden brown.