Delicate with a creamy inside, these ricotta hotcakes are something to try! Incredibly easy to make with minimal ingredients.

ricotta hotcakes this recipe
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This recipe for ricotta hotcakes was inspired by farmer’s cheese pancakes, also referred to as syrniki that I grew up eating. The batter is very similar to a basic pancake batter except with an addition of ricotta cheese.

Ricotta cheese makes them extra creamy with custard-like middle. It also adds richness, making the finished hotcakes really moist.

What are Hotcakes?

Hotcake is a particular kind of pancake. Small, round, thick, sturdy, and usually eaten for breakfast. Also referred to as flapjack.

Ricotta Pancake Recipe Ingredients

  • ricotta cheese
  • milk
  • eggs
  • vanilla extract
  • all-purpose flour
  • sugar
  • baking powder
  • salt
ingredients for ricotta hotcakes

How to Make Ricotta Pancakes

1. In a bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract.

2. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

wet ingredients for hotcakes
dry ingredients in a bowl

3. Add the dry ingredients to the ricotta mixture, stirring until just combined.

hotcakes batter in a glass bowl

4. Beat the egg whites with a handheld mixer until stiff peaks form.

5. Fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.

whipped egg whites in a bowl

6. Heat a non-stick pan or griddle over medium heat. Coat with butter or non-stick spray.

7. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes.

ricotta hotcakes in a pan

Ricotta Pancakes Recipe Variations

Here are a few variations to make these ricotta hotcakes your own: 

  • Vanilla Extract: Replace the vanilla extract with almond extract for a subtly nutty taste. 
  • Citrus: Add lemon zest or orange zest for bright, citrusy notes. 
  • Milk: Use buttermilk in place of regular milk for a richer, slightly tangier taste. 
  • Fruit: Add blueberries, raspberries, or strawberries to the batter. 
  • Chocolate Chips: Create a dessert-like flavor, and fold milk chocolate or dark chocolate chips into the batter. 

Toppings for Ricotta Cheese Pancakes

Serve ricotta hotcakes right away. They taste the best that way. Here are some toppings to try:

  • fresh berries
  • sliced bananas
  • fruit jam
  • maple syrup
  • powdered sugar
  • butter

How to Store Hotcakes

Allow your hotcakes to cool completely. Then, transfer them to an airtight container, and store them in the refrigerator for up to 2 days. 

Or, freeze cooked and cooled hotcakes for up to 3 months. To do so, transfer them to a freezer-safe container or sealable bag, and place a sheet of parchment paper between each layer.

Can You Reheat Leftover Ricotta Pancakes?

Leftover hotcakes can be refrigerated in an airtight container for up to 2 days.

To reheat the hotcakes, preheat the oven to 350 F. Place the hotcakes in a single layer on a non-stick baking sheet or line the baking sheet with parchment paper.

Cover the baking sheet tightly with a piece of foil and place it in the oven. Heat for 3-4 minutes. Uncover the baking sheet and continue to heat for an additional 2-3 minutes.

hotcake recipe

More Pancake Recipes

Blueberry Ricotta Pancakes

Lemon Ricotta Pancakes

Apple Cinnamon Pancakes

Pancakes with Syrup

If you try our ricotta pancakes, please leave a star rating and a comment letting us know how you liked the recipe.

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hotcake recipe

Ricotta Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 30–32 hotcakes 1x
  • Category: Breakfast
  • Method: Pan fry
  • Cuisine: American
Print Recipe

Description

Delicate with a creamy inside, these ricotta hotcakes are something to try! Incredibly easy to make with minimal ingredients.

Ingredients

Units Scale
  • 1 1/3 cup ricotta cheese
  • 3/4 cup milk
  • 4 large eggs, whites and yolks separated
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 2 Tbsp. cane sugar
  • 1 tsp. baking powder
  • Pinch of salt
  • Butter or non-stick spray, for cooking

Instructions

  1. In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla. 
  2. In a separate bowl, whisk the flour, sugar, baking powder, and salt. Add to the ricotta mixture, stirring gently until just combined. 
  3. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat. Coat with butter or a non-stick spray. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes.  Serve immediately.

Nutrition

  • Serving Size: 4 hotcakes
  • Calories: 186
  • Sugar: 4.5 g
  • Sodium: 372 mg
  • Fat: 7.9 g
  • Carbohydrates: 18.2 g
  • Protein: 10.2 g
  • Cholesterol: 114.5 mg

Originally published 10/21/14.

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