Light and fluffy, these are classic pancakes baked on a griddle until golden, served with a pat or two of butter and warm maple syrup. Made with a touch of cinnamon, creamy ricotta cheese and for added tenderness – rich buttermilk.
If you’ve never made pancakes from scratch, you’ll be surprised at how simple it is. Most likely you have the basic ingredients on hand and if not, these should be added to your pantry staples! These start with a classic recipe. It’s a quick blend of dry and wet ingredients. For the dry ingredients it’s a mix of flour, baking powder, baking soda, kosher salt, sugar and cinnamon for a subtle warmth of spice. And for the wet ingredients whisk together eggs, ricotta cheese vegetable oil and buttermilk.
In addition to bringing a tender bite, the buttermilk reacts with the baking soda adding a nice lift in the pancakes. A scoop of ricotta cheese adds a subtle richness making them a bit indulgent.
Put on the coffee, heat up the griddle and let’s make breakfast!
Buttermilk Ricotta Pancakes
2 cups flour
2-½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons sugar
¼ teaspoon cinnamon
2 extra large eggs
2 cups buttermilk
⅓ cup ricotta cheese
¼ cup vegetable oil
In a large mixing bowl whisk together the flour, baking powder, baking soda, kosher salt, sugar, and cinnamon. In a separate bowl whisk the eggs together with the buttermilk, ricotta cheese, and vegetable oil.
Add the wet ingredients to the dry, whisking lightly just until blended. There will be some lumps but not to worry! Now here’s the critical part, let the batter rest for 15 minutes.
Heat a griddle to 350-degrees or if using a skillet, use medium heat. When a drop of water “dances” in the pan you’re ready to cook. (Thanks to my Mom for this tip!) Scoop the batter onto the griddle, leaving room for the pancakes to spread. Once the batter has “bubbles” all over the top and the bottom is golden brown, flip and continue cooking for another 3 to 4 minutes or until golden.
You can cut this recipe in half if you’re cooking for one or two, or make a full batch and save the leftovers for the next morning or breakfast for dinner! The batter will keep for several days in the fridge, just let the batter warm to room temperature before cooking.
This makes about 12 to 14 pancakes so ideal for entertaining. If you’re cooking in batches, you can keep the pancakes warm in a 200-degree oven while you finish cooking. Just lay a wire rack over a baking sheet and place the cooked pancakes in a single layer on the rack.
Buttermilk Ricotta Pancakes
Equipment
- Electrical or stovetop griddle
Ingredients
- 2 cups flour
- 2-½ teaspoons teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- 2 extra-large eggs
- 2 cups buttermilk
- ⅓ cup ricotta cheese
- ¼ cup vegetable oil
Instructions
- In a large mixing bowl whisk together the flour, baking powder, baking soda, kosher salt, sugar, and cinnamon. In a separate bowl whisk the eggs together with the buttermilk, ricotta cheese, and vegetable oil.
- Add the wet ingredients to the dry, whisking lightly just until blended. There will be some lumps but not to worry! Now here’s the critical part, let the batter rest for 15 minutes.
- Heat a griddle to 350-degrees or if using a skillet, use medium heat. When a drop of water “dances” in the pan you’re ready to cook. (Thanks to my Mom for this tip!)
- Scoop the batter onto the griddle, leaving room for the pancakes to spread. Once the batter has “bubbles” all over the top and the bottom is golden brown, flip and continue cooking for another 3 to 4 minutes or until golden.
