Easy Ricotta Pancakes

These Easy Ricotta Pancakes are soft, fluffy, and made with only four ingredients in one bowl! A great way to start the day is with a protein-rich breakfast!

Fluffy Ricotta Pancakes

My son has been a fan of these pancakes since he was about 10 months old. The ricotta adds a wonderful soft texture to the batter and is rich in protein and calcium! A recipe that the whole family will love!

Reasons to Love These Fluffy Pancakes

• Easy: This recipe is simple. Mix all ingredients in one bowl to form the pancake batter.
• Baby and Toddler Friendly: This recipe can be offered to babies from 9-12 months of age without salt added and after 12 months with added salt.
• Protein rich: The eggs and ricotta make these pancakes the perfect protein-rich breakfast alternative.

Ingredients to Make the Fluffiest Pancakes

This is the most straightforward pancake you can make. Here are the ingredients you need:

• Ricotta: I prefer using full-fat ricotta cheese, but any will work.
• Eggs: Used as a binder and for added protein.
• All-purpose flour: I have tested this recipe with other flours, and all-purpose flour works best from a texture standpoint.
• Baking powder: To make the pancakes rise.
• Salt: Optional (if you prefer to eat these pancakes with jam or syrup, you may skip the salt. Also, remember to omit salt for babies <12m old)
• Coconut oil or butter: To grease the pan.

Step-by-Step Instructions

• In a bowl, whisk the eggs and mix in the ricotta.
• Add the dry ingredients (flour, salt [optional], and baking powder) to the ricotta mixture and whisk.
• Heat 1 tsp coconut oil or butter in a large non-stick skillet over medium-low heat.
• Spoon out the batter, about 1 tbsp per pancake. Flip the pancakes and cook the other side when you see tiny bubbles on top.

Storage Instructions

Refrigerator: Leftover ricotta pancakes can be stored in the fridge for up to 3 days. To reheat, place them in the microwave for 10-second increments until warm or use a toaster.

Freezer: These ricotta pancakes can be frozen for up to 3 months. Let them completely cool, add layers of parchment paper between the pancakes, and place them in a freezer bag or airtight container.

Serving Suggestions and Substitutions

These ricotta pancakes pair well with some other flavors. You can try adding the favorite toppings below to the batter:

• Vanilla extract.
• 1 tsp of fresh lemon juice, some lemon zest, and fresh blueberries to make fluffy lemon ricotta pancakes. These pancakes will have a delicious, subtle lemon flavor.
• Honey and fresh fruit would also go well. I like adding them to the top of each pancake before flipping; this way, they are evenly spaced, and you get a nice-looking golden-brown pancake.
• Chocolate chips and orange zest. Who doesn’t love that chocolate orange combo?

You can serve these pancakes to toddlers over 2 years old with:

• Traditional maple syrup and fresh berries.
• Jam.
• Butter and powdered sugar.

For babies, you can cut into fingers or small pieces. Remember to skip salt for babies <12 months old.

Frequently Asked Questions

Favorite Pan for Pancakes

Here is my favorite pan for pancakes and crepes.

Other Breakfast Recipes You May Like

• Baby Friendly Banana Pancakes
• Easy Banana Berry Oatmeal Bars (Baby-Led Weaning)
• Baby’s First Banana Bread
• Perfect Pink Beetroot Pancakes (for Babies and Toddlers)
• Fluffy American Pancakes

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