When my daughter was very young, pancakes were one of the first things we cooked together in the kitchen. To this day, pancakes are her favorite breakfast item and we still have a great time making them together!
These pancakes are fluffy, buttery and absolutely divine! You can substitute the Ricotta with sour cream or greek yogurt, if you would like. If so, they will have a slightly different texture, but still very good!
We especially love these beauties slathered with butter and stacked as high as we can get them!
This recipe is easily adaptable for including fruit in the mix. If you like blueberries, just add a few fresh ones to the batter and you have delicious blueberry pancakes too!
This recipe makes approximately 8 pancakes.
1 cup milk
½ cup Ricotta cheese
2 tablespoons sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 ½ cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Combine all ingredients and whisk well.
Heat a non-stick skillet on medium heat and spray the pan liberally with a non-stick cooking spray.
Once the pan has heated over medium heat, pour 1/3 cup batter onto the pan. Make sure you leave plenty of room for flipping the pancakes so they do not overlap one another. [Note: It is very important to cook pancakes on a lower temperature. If they are cooked too high, they will burn before the inside is cooked all the way through.]
Once bubbles appear on the top side, flip the pancakes and cook until done.
Spread softened butter on top of the pancakes when they are removed from the pan.
Serve with your favorite syrup, fruit, or powdered sugar.