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Sweet, tasty, easy, and hearty these Ricotta Pancakes are a delicious breakfast recipe that whips together in no time at all. With an Amaretto Syrup it really pushes your morning over the top.

Stack of Ricotta Pancakes topped with syrup and strawberries.

Now, I love all sorts of pancakes, from your plain buttermilk to chocolate and more. But there is something about the texture and flavor of these Ricotta Pancakes that I especially love.

Breakfast has always been one of my favorite meals of the day. I love a good stack of pancakes, and once you have a great recipe for cooking them on a hot griddle, you never go back.

With on-hand ingredients, you can have breakfast on the table in no time. We also include our recipe for our famous Amaretto Maple Syrup as well.

If you can get the kids involved, DO IT! I think the best pancakes are the ones I make with Lily. Heck, let the whole family join in – just don’t let them have any of the syrup!

Now, this syrup absolutely does wonders for these pancakes, but know that it is optional, if you are able to make the syrup, I highly recommend it.

I love a good syrup recipe too, and love to change it up from your normal maple syrup routine, and this gives it just a unique and tasty flavor that you won’t be able to resist.

If you are a pancake lover but want to try something just a little bit different that has amazing results, then these Ricotta Pancakes are what you need.

Some of our other favorite breakfast recipes that we have on our site include: Baked Chocolate Chip Donut Holes, Overnight Apple Cinnamon Monkey Bread and Quick and Easy Cinnamon Rolls.

Syrup being drizzled over stack of Ricotta Pancakes on white plate.

WHY THIS RECIPE WORKS:

This recipe makes the fluffiest pancakes that are moist and tender. The perfect flavorful pancake.
You can make the syrup recipe we provided or use your own favorite.
This can be doubled to make more to serve or keep for later. If you’ve got the perfect pancake, you know you’ll want more!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Ricotta cheese
Milk
Eggs
Vanilla extract
All-purpose flour
Baking powder
Brown sugar
Butter
Amaretto
Granulated sugar
Water
Maple syrup

Ingredients needed to make Ricotta Pancakes.

HOW TO MAKE RICOTTA PANCAKES:

In a small bowl, add the flour, baking powder, and brown sugar, whisk until combined.
In a separate, large bowl, add the ricotta, milk, 2 eggs, and vanilla, whisk until everything is incorporated.
Add the dry ingredients to the large bowl and whisk until the batter is smooth.
Prepare the syrup. Add amaretto, sugar, water, and maple syrup to a saucepan over medium heat and stir.
Bring to a boil then lower to a simmer. Cook for 10 minutes. Remove from heat and set aside.
Heat a frying pan or skillet over medium heat, melt butter. Pour ¼ cup of the batter onto the pan.
Cook for 2 minutes per side. *look for bubbles and a golden brown color on the bottom before flipping*
Serve immediately with a drizzle of syrup and enjoy!

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT DOES RICOTTA DO FOR PANCAKES?

The addition of ricotta in these pancakes makes the end result super moist and also helps them stay fluffy.

It is a really great addition to any pancake recipe.

You don’t actually taste the ricotta so do not expect it to taste cheese-like.

Instead, it gives it a creamy, custard-like texture, almost like cheesecake but fluffier.

DO I HAVE TO USE AMARETTO IN MY SYRUP?

Amaretto is more or less for the flavoring for the syrup, if you do not have the liquor Amaretto on hand I do find that the Torani Amaretto Syrup also can be used and tastes the same.

So use what you have on hand, or you can omit this syrup altogether and just use regular maple syrup for this recipe.

Blueberry syrup is also amazing with these!

Slices taken out of stack of Ricotta Pancakes on plate.

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ANY ADDITIONS?

Bust out your favorite toppings like fresh fruit and real maple syrup.

These easy ricotta pancakes love additions!

Fresh Blueberries: Add fresh blueberries to the ricotta mixture for fluffy blueberry pancakes.
Chocolate Chips: Mix in chocolate chips for amazing pancakes with a sweet touch.
Chopped Nuts: Add chopped walnuts or pecans to your ricotta pancake recipes for a crunchy texture.
Banana Slices: Include banana slices in the pancake batter for delicious banana pancakes.
Cinnamon: Sprinkle a bit of cinnamon into the flour mixture for a warm spice flavor.
Lemon Zest or Orange Zest: Add zest to the wet ingredients for a subtle lemon flavor.
Whipped Cream: Top your fluffy ricotta pancakes with whipped cream for extra indulgence.
Drizzle of Honey: Drizzle honey on top for a natural sweetener.
Fresh Berries: Add a mix of fresh berries on top for colorful and delicious pancakes.
Pumpkin Puree: Mix in a tablespoon of pumpkin puree for seasonal pumpkin pancakes.

ANY SUBSTITUTIONS?

For the best results, experiment!

You won’t know your favorite ways to make things if you don’t try it out.

The ricotta cheese is a game-changer.

Greek Yogurt: Use Greek yogurt instead of ricotta cheese for a different texture and flavor.
Almond Milk: Replace milk with almond milk for a dairy-free option in your ricotta pancake recipes.
Oat Flour: Substitute all-purpose flour with oat flour for a gluten-free version.
Coconut Sugar: Use coconut sugar instead of brown sugar for a healthier option.
Lemon Extract: Use lemon extract instead of vanilla extract for a lemon ricotta pancake flavor, or add some fresh lemon juice.
Cottage Cheese: Replace ricotta cheese with cottage cheese for similar fluffy pancakes.

HOW TO STORE:

Leftover pancakes can be stored in an airtight container or ziptop bag where they will keep in the refrigerator for up to 3 days.

I’ve found there is no better way to store them. Microwave to reheat.

These can also be frozen.

To do that let pancakes fully cool, place pancakes in a freezer container or bag, and separate them with parchment paper. These can keep in the freezer for up to 3 months.

Let defrost in the refrigerator overnight and then again, to reheat use the microwave.

DANA’S TIPS AND TRICKS:

The syrup is amazing and highly recommended, but you can use regular maple syrup if you’d like.
Add any additions like fruit, chocolate chips, nuts and more to your pancakes.
Top with your other favorite pancake toppings.
Double this recipe to serve more people or store for later.
These can be frozen, see my tips above.

Overhead image of stacked pancakes with fruit with bite taken out of stack of them.

Are you looking for that perfectly textured and flavored pancake?

Then you need to switch it up and try these Ricotta Pancakes.

If you like this recipe, you might also like:

If you’ve tried these RICOTTA PANCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Best Ricotta Pancakes with Amaretto Syrup