Ricotta Hotcakes

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.

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.

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

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.

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.

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.