Italian Ricotta Pancakes

• 1 cup ricotta cheese
• 1/2 cup all-purpose flour
• 1/4 cup almond flour (for gluten-free option)
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup milk (dairy or plant-based)
• 1 large egg
• 1 tablespoon olive oil
• Butter or oil for cooking

Steps

1. 1 In a large bowl, whisk together flour, almond flour, sugar, baking powder, and salt.
2. 2 In another bowl, mix ricotta, milk, egg, and vanilla extract until smooth.
3. 3 Pour the wet ingredients into the dry ingredients and gently fold until just combined.
4. 4 Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. 5 Pour 1/4 cup of batter onto the skillet for each pancake.
6. 6 Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7. 7 Serve warm with your favorite toppings.

Nutrition

Tips

• For extra fluffiness, let the batter rest for 10 minutes before cooking.
• Top with fresh berries and a drizzle of honey for a delightful twist.
• These pancakes freeze well for a quick breakfast option later.

Storage

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet. Freeze for up to 1 month.

Serving Suggestions

• Serve with a side of crispy bacon or Italian sausage.
• Pair with a fresh fruit salad for a complete breakfast.

FAQ