Description
Delicious and fluffy pancakes made with ricotta, perfect for breakfast!
Ingredients
Scale
- 1 cup whole-milk ricotta (248g)
- 1 large egg (50g)
- 2 tbsp milk (28g)
- 2 tbsp granulated sugar
- 2 tsp ghee or butter, melted
- 1 tsp vanilla extract, optional
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup flour (120g)
- 2–4 tbsp ghee, for cooking
Instructions
- Preheat oven to 400 F and set a 7-10″ cast iron pan inside to heat.
- In a medium bowl, whisk together the ricotta, egg, milk, sugar, ghee or butter, and vanilla extract if using.
- Sprinkle over the baking powder and kosher salt, then whisk to combine.
- Fold in the flour with a spatula just until you have a thick, lumpy batter.
- Carefully remove the cast iron pan from the oven and add 1 tbsp ghee, swirling to coat the bottom of the pan.
- Add a scant 1/2 cup of batter per pancake, leaving space between them.
- Bake for 9 minutes, then carefully flip each pancake.
- Add more ghee if needed and return pan to the oven, baking for another 6-8 minutes.
- Serve warm with butter and syrup.
Notes
- The pancakes will puff up slightly as they bake.
- Ensure the bottom is golden before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg