This post may contain affiliate links.
Ricotta Pancakes are the lightest, fluffiest, most tender pancakes you will ever flip, thanks to a cup of creamy ricotta folded right into the batter, and a drizzle of warm amaretto maple syrup takes them completely over the top. I make a big stack on lazy weekend mornings and the girls swear they taste like a fancy brunch out. If you love a special breakfast like our buttermilk pancakes, these cloud soft ricotta pancakes are your next must make.
Creamy ricotta makes these pancakes impossibly fluffy, and the quick amaretto syrup makes them feel like a true weekend treat.
Ricotta Pancakes Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 14 minutes
- 🍽️ Serving: 12 pancakes
- ⚡ Calories: 133kcal
- 🌶️ Flavor Profile: Light, fluffy, and rich with a sweet amaretto drizzle
- ✋ Difficulty: Easy, a fun weekend breakfast like our apple pancakes
Quick Answer
Whisk flour, baking powder, and brown sugar in one bowl. In another, whisk ricotta, milk, eggs, and vanilla until smooth, then stir in the dry ingredients to make a thick batter. Cook quarter cup portions in a buttered skillet for about two minutes per side until golden. Simmer amaretto, sugar, water, and maple syrup into a quick syrup and drizzle over the stack. The whole batch takes about 15 minutes.
Jump to:
Why This Recipe Works
Click to see the technique science
- Ricotta makes them ultra tender. The creamy cheese adds moisture and richness, giving these pancakes a soft, almost custardy center.
- Whipped, not overmixed. Stirring just until the batter comes together keeps the pancakes light and prevents them from turning tough.
- Brown sugar adds depth. A touch of brown sugar in the batter brings a subtle caramel note that white sugar cannot.
- The amaretto syrup is a game changer. A quick simmer of amaretto, sugar, water, and maple syrup makes a nutty, fragrant drizzle that feels restaurant fancy.
- Butter in the pan means crisp edges. Cooking in a little butter gives the pancakes golden, slightly crisp edges around that pillowy middle.
- Fast enough for any morning. From bowl to plate in about 15 minutes, these are weekend special but weekday doable.
Why You’ll Love This Recipe
- They are unbelievably light and fluffy thanks to the ricotta, with a rich, tender crumb.
- The quick amaretto maple syrup makes them taste like a fancy brunch without leaving home.
- They come together in about 15 minutes, perfect next to a batch of our berry pancake bites for a brunch spread.
Key Ingredients
A few simple ingredients turn into the fluffiest Ricotta Pancakes. Here is what each one does.
- Ricotta Cheese: The star ingredient. It adds moisture and richness for an incredibly tender, fluffy pancake.
- All Purpose Flour: The structure of the batter. Measure it lightly so the pancakes stay airy.
- Eggs: Bind the batter and add lift for a light, cloud like texture.
- Brown Sugar: A spoonful in the batter adds gentle sweetness and a hint of caramel.
- Amaretto and Maple Syrup: Simmered together with sugar and water into a warm, nutty drizzle that makes these special.
- Butter: For cooking the pancakes to golden, crisp edged perfection.
See recipe card for exact quantities.
Variations and Substitutions
These Ricotta Pancakes are easy to make your own.
- Add lemon or orange zest: A little citrus zest in the batter brightens up the rich ricotta.
- Fold in fruit: Fresh blueberries or sliced strawberries add a burst of flavor.
- Skip the amaretto: Leave it out of the syrup for a kid friendly version, or use plain maple syrup.
- Make them gluten free: Use a one to one gluten free flour blend.
- Top them off: Pile on fresh berries, whipped cream, or a dusting of powdered sugar like our strawberry oatmeal pancakes.
How to Make Ricotta Pancakes
- In a small bowl, whisk together the flour, baking powder, and brown sugar until combined.
- In a separate large bowl, whisk the ricotta, milk, eggs, and vanilla until everything is incorporated.
- Add the dry ingredients to the wet and whisk until the batter is smooth and thick.
- Make the syrup by simmering the amaretto, sugar, water, and maple syrup for 10 minutes, then set aside.
- Melt butter in a skillet over medium heat and pour in a quarter cup of batter per pancake.
- Cook about 2 minutes per side, until bubbles form and the bottom is golden, then flip. Serve warm with the amaretto syrup.
Recipe Tips & Tricks
- Do not overmix. Stir the batter just until combined. A few lumps are fine and keep the pancakes tender.
- Use whole milk ricotta. It gives the richest, creamiest results. Drain it briefly if it looks watery.
- Let the batter rest. A few minutes of rest while the pan heats helps the pancakes puff up.
- Medium heat is key. Too hot and the outsides burn before the centers cook. Adjust as you go.
- Watch for bubbles. Flip when bubbles form on top and the edges look set for perfectly cooked centers.
- Add butter between batches. A fresh little pat of butter for each round keeps the edges crisp and golden.
Serving Ideas and Suggestions
Ricotta Pancakes are a brunch showstopper all on their own, stacked high and drizzled with that warm amaretto maple syrup. Add a dusting of powdered sugar and a handful of fresh berries to make them picture perfect.
Build a full weekend spread by serving them with crispy bacon or sausage and a side of fresh fruit. They also pair beautifully with a batch of our berry pancake bites so there is a little something for everyone.
For a special occasion brunch, set out a pancake bar with bowls of berries, whipped cream, chopped nuts, and extra syrup so everyone can build their own stack. It feels festive with almost no extra effort.
Leftover pancakes keep well and reheat beautifully. Layer them with parchment, refrigerate or freeze, and warm them in the toaster or oven for an easy weekday treat alongside our overnight french toast casserole.
Ricotta Pancakes FAQs
The most common cause is overmixing the batter, which develops gluten and makes pancakes tough. Stir just until the dry and wet ingredients come together, lumps and all. Also make sure your baking powder is fresh, since old baking powder will not give the batter its lift.
Whole milk ricotta gives the richest, creamiest, most tender pancakes. Part skim works in a pinch but the results are slightly less rich. If your ricotta looks very wet, drain it in a fine mesh strainer for a few minutes so the batter is not too loose.
Yes. Cook them fully, cool, then layer with parchment and refrigerate for up to three days or freeze for up to two months. Reheat in a toaster, oven, or microwave. You can also make the amaretto syrup ahead and gently rewarm it before serving.
Absolutely. The amaretto adds a lovely nutty almond flavor to the syrup, but you can leave it out for a kid friendly version or simply serve the pancakes with warm pure maple syrup. They are delicious either way.
Set your oven to its lowest setting, around 200 degrees, and place cooked pancakes on a baking sheet in a single layer as you go. They will stay warm and fluffy without drying out until the whole batch is ready to serve.
They freeze wonderfully. Cool them completely, then freeze in a single layer before transferring to a freezer bag with parchment between each one. Reheat straight from frozen in the toaster or a 350 degree oven. It is a great way to have a special breakfast on a busy morning.
Craving another cozy breakfast? Try our fluffy cinnamon apple pancakes next.
Add a nutty crunch to your stack with a sprinkle of toasted coconut.
Ricotta Pancakes
Ingredients
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon light brown sugar packed
- 1 cup ricotta cheese
- ½ cup milk
- 2 eggs
- ½ teaspoon vanilla extract
- 1 Tablespoons butter
Amaretto Maple Syrup:
- 2 Tablespoons amaretto
- ⅓ cup sugar
- ¼ cup water
- ⅓ cup real maple syrup
Instructions
- In a small bowl, add the flour, baking powder, and brown sugar, whisk until combined.1 cup all purpose flour, 2 teaspoons baking powder, 1 tablespoon light brown sugar
- In a separate, large bowl, add the ricotta, milk, 2 eggs, and vanilla, whisk until everything is incorporated.1 cup ricotta cheese, ½ cup milk, 2 eggs, ½ teaspoon vanilla extract
- 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.2 Tablespoons amaretto, ⅓ cup sugar, ¼ cup water, ⅓ cup real maple syrup
- 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.1 Tablespoons butter
- Cook for 2 minutes per side. *look for bubbles and a golden brown color on the bottom before flipping*. Repeat with the remaining batter, you will need more butter as you go.
- Serve immediately with a drizzle of syrup and enjoy!
Notes
- 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.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
