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

What are hotcakes?

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

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.

Ingredients for Ricotta Hotcakes

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

How to Make Ricotta Pancakes

In a bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

wet ingredients for hotcakes
dry ingredients in a bowl

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

hotcakes batter in a glass bowl

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

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

ricotta hotcakes in a pan

Serving Toppings

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

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

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hotcake recipe

Ricotta Hotcakes

  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 3032 hotcakes 1x
  • Category: Breakfast
  • Method: Pan fry
  • Cuisine: American

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.

Notes

  • Originally published 10/21/14.

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

Keywords: pancakes, weekend, flapjacks