Pumpkin Pancakes

Perfect Fall Breakfast We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes …

Perfect Fall Breakfast We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes are light, fluffy, and full of fall flavor. Top a stack with butter, pure…

Ricotta Pancakes

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.…

A Couple Cooks – Recipes worth repeating.

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.

Ricotta Pancakes

There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!

Ingredients in ricotta pancakes

Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Butter, for cooking

Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.

Ricotta Pancakes

Ricotta makes high protein pancakes

Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:

  • 1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
  • 1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!

Tips on cooking ricotta pancakes

Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Ricotta Pancakes Recipe

Pancake topping ideas

This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:

And that’s it! Let us know what you think of this recipe in the comments below. It’s one of our favorite ways to enjoy a lazy morning breakfast.

Ricotta Pancakes

More ricotta recipes

Love this Italian cheese? Here are a few more great ways to enjoy ricotta; some traditional and some more unique:

This ricotta pancakes recipe is…

Vegetarian.

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Ricotta Pancakes

Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes

Description

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • Butter, for cooking

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
  2. In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Ricotta pancakes, Ricotta pancake, ricotta pancake recipe

A Couple Cooks - Recipes worth repeating.

Announcing: Our Gluten-Free Baking Mixes + Flour Blend!

Friends! We have a super exciting announcement. Today we’re launching THREE brand-new Minimalist Baker products:

Gluten-Free Flour Blend (a perfected version of our signature blend)
Gluten-Free Chocolate Cake + Cupcake Mix (inspired by our love …

Announcing: Our Gluten-Free Baking Mixes + Flour Blend!

Friends! We have a super exciting announcement. Today we’re launching THREE brand-new Minimalist Baker products:

  • Gluten-Free Flour Blend (a perfected version of our signature blend)
  • Gluten-Free Chocolate Cake + Cupcake Mix (inspired by our love for all things chocolate)
  • Gluten-Free Pancake + Waffle Mix (a perfected version of our DIY mix)

That’s right, we made things! That you can buy!

Announcing: Our Gluten-Free Baking Mixes + Flour Blend! from Minimalist Baker →

Classic Blueberry Pancakes

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake…

A Couple Cooks – Recipes worth repeating.

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!

Blueberry pancakes

Got a load of beautiful berries? Let’s make Blueberry Pancakes! There’s nothing better than the scent of frying up golden batter on a weekend morning (right?). Here’s how to make your morning dreams happen. This blueberry pancake recipe is classic and basic, using ingredients you probably already have on hand. It makes flapjacks that are light and fluffy, with just the right classic flavor interrupted by tangy pops of purple berries. In a word: they’re perfection.

Ingredients in blueberry pancakes

This blueberry pancakes recipe is based on our classic pancake recipe, which we developed after a lot of testing and research. (We will say, it made for a tasty few weeks!) What we found? Here’s the combination of ingredients that make very best blueberry pancakes:

  • All purpose flour
  • Granulated sugar
  • Baking powder and salt
  • Egg
  • Milk
  • Unsalted butter or neutral oil
  • Vanilla extract
  • Lemon juice or vinegar: Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar: it works too!
  • Fresh blueberries (or substitute frozen!)
Blueberry Pancakes

The best method for adding the berries

If there’s one thing about blueberry pancakes to know, it’s this: when to add the berries to the batter. How do you get the most even blueberry distribution? Place the berries right onto the batter while it’s cooking on the griddle. Why? If you place the berries into the bowl of batter, it makes lumpy pancakes and uneven berry distribution. Placing them right on top, you get even circular pancakes with just the right amount of fruit in each.

There’s just one thing to note: when you add the berries while the cakes are on the griddle, the “top” side of the pancake won’t really show much of the berries visually. And that’s ok! You can see them when you slice through the middle.

Tips for cooking blueberry pancakes

Once you’ve got the berry method sorted, there’s not much to cooking blueberry pancakes! They’re similar to any standard pancake recipe you’ve made. Here are a few best practices for getting them evenly golden brown:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating (we had a cast iron griddle that would cook each pancake to a different color!). Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • Approximate about ¼ cup batter per pancake. This tends to make a medium-sized pancake.
  • Don’t worry if the first pancake doesn’t work! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
Blueberry Pancakes Recipe

Blueberry pancakes variations

Once you’ve tried the standard, there are several ways to vary these blueberry pancakes. Here are a few fun adders and alternate methods to try:

More blueberry recipes

Love this purple berry? Here are a few more ways to use it:

This blueberry pancakes recipe is…

Vegetarian.

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Blueberry pancakes

Classic Blueberry Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes

Description

These classic blueberry pancakes are fluffy and golden brown, with pops of sweet tart berries. The best way to wake up!


Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup + 2 tablespoons milk
  • ¼ cup melted unsalted butter or neutral oil
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice or vinegar*
  • 1 cup blueberries
  • Optional: Blueberry Sauce, to serve

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
    In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
  2. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
  3. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup), then place a small handful of blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  4. Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with maple syrup or Blueberry Sauce.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Blueberry pancakes, Blueberry pancake recipe, blueberry pancake, blueberry pancakes recipe

A Couple Cooks - Recipes worth repeating.

Blueberry Pancakes

Breakfast is my favorite meal of the day, I NEVER skip it. I go to bed thinking about what I am going to eat for breakfast. Smoothies, oatmeal, eggs, French toast, waffles…the list goes on. I love it all, but I have to say that pancakes have a sp…

Breakfast is my favorite meal of the day, I NEVER skip it. I go to bed thinking about what I am going to eat for breakfast. Smoothies, oatmeal, eggs, French toast, waffles…the list goes on. I love it all, but I have to say that pancakes have a special place in my heart. I am…

Fast and Fluffy Omelet

Fluffier and more egg-filled than your average pancake, the omelet is a healthy breakfast option for people who want something quick. I present them in this version because they’re missing one key ingredient: spelled flour! Despite containing some carbs from spelt wheat, each tasty bite still has plenty of flavors thanks mainly to the eggs …

Fluffier and more egg-filled than your average pancake, the omelet is a healthy breakfast option for people who want something quick. I present them in this version because they’re missing one key ingredient: spelled flour! Despite containing some carbs from spelt wheat, each tasty bite still has plenty of flavors thanks mainly to the eggs themselves–and there’s only so much that can be done with just those two ingredients before things start getting boring… right?

How to choose the best ingredients for Fast and Fluffy Omelet

Eggs: although the eggs are for heat treatment here, you choose fresh because then the egg white is churned perfectly. Fresh egg test – if you put an egg in the water and it sinks to the bottom, it means that the egg is fresh.

Spelt flour: spelt flour, or you can flour a quick roll of oat flour, will also suit the healthy style of these omelets.

Butter: butter if you have, you can use clarified butter otherwise ghee. Then you can be sure that the omelets won’t burn.

Tips and tricks

  • It is best to turn the omelets over to the other side as it slightly cuts the top.
  • When eaten right after baking, they are most plump.
  • You can make a fruit mousse yourself – blend your favorite fruit, e.g. raspberries and bananas (bananas thicken the mousse and match all fruits)
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Fast and Fluffy Omelet

There's nothing better than an omelet when you're in a hurry. So here is one version that uses minimal spelt flour to give it more texture and flavor without compromising on healthy ingredients like eggs! The result? Fluffier, delicious breakfasts any time of day or night – perfect for breakfast dishes (or snacks), sandwiches filling appetites big enough even when not following our diet plan here at home.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 pieces
Calories 95kcal

Ingredients

  • 3 eggs
  • 3 tsp spelt flour
  • pinch of salt
  • 50 gr butter for frying

Instructions

  • Separate the yolk from the egg white. Be very careful when doing this. It is essential not to get any yolk into the egg white.
  • Beat the egg whites with a pinch of salt to a stiff mass. The salt makes the egg white beat faster and will last longer.
  • Add egg yolks to the whipped proteins and beat them at the slowest speed with a mixer.
  • Then add spelled make and mix thoroughly.
  • In the pan, melt the butter and put a spoonful of the desired size of omelets.
  • We fry, covered, on a slow fire, then it grows faster. Covering the pan prevents the omelets from absorbing as much fat and makes them as if they are steamed.
  • One side needs about 2-2.5 minutes and the other side about 1 minute less.
  • Serve sweet with your favorite jam or fruit mousse.

Nutrition

Calories: 95kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 85mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Calcium: 14mg | Iron: 1mg

Healthy Oatmeal Ricotta Pancakes

The fluffy and light Oatmeal Ricotta Pancakes are a healthier alternative to traditional pancakes. They’re more delicate than their heavy counterparts, but they still pack enough protein for an energy boost in the morning! These tasty treats can be eaten by themselves or on top of fruit depending upon your preferences – making them perfect …

The fluffy and light Oatmeal Ricotta Pancakes are a healthier alternative to traditional pancakes. They’re more delicate than their heavy counterparts, but they still pack enough protein for an energy boost in the morning! These tasty treats can be eaten by themselves or on top of fruit depending upon your preferences – making them perfect either way you slice it!.

How to choose the best ingredients for Healthy Oatmeal Ricotta Pancakes

Ricotta: for delicious Italian cottage cheese. She is sweet and delicate. It gives pancakes a unique flavor.

Egg: choose fresh eggs, size L or M, if you have size S eggs, take 3.

Oat flour: you can make oatmeal flour as quickly as possible at home. First, grind oat flakes in coffee grinders or in a blender. They can be rolled oat or porridge.

Honey: the honey is dried to give the pancakes a delicate sweet aftertaste. You can use anyone you like. If you limit sugar, use a lovely substitute, which may be stevia or erythritol.

Tips and tricks

  • I make oatmeal with rolled oats. I grind more in a blender and keep it in a closed container.
  • If you have clarified butter (Ghee), you can use it to fry it. You can also make clarified butter yourself.
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Healthy Oatmeal Ricotta Pancakes

The oatmeal-ricotta pancakes are a healthier alternative to the classic fluffy variety. They're more delicate and light, with an added protein boost from their favorite ingredient: ricotta! The taste is so good that you'll be able eat them yourself without feeling guilty or regretful – which means these will quickly become one of your go-to breakfasts for any time appetite strikes.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 pancaces
Calories 98kcal

Ingredients

  • 250 gr ricotta
  • 2 eggs
  • 50 gr oat flour
  • 1/2 tsp baking powder
  • 1 tsp honey
  • pinch of salt
  • butter for frying

Instructions

  • Beat the eggs until fluffy.
  • Then add the ricotta and honey and mix well with the egg mass with a mixer.
  • In the end, add oatmeal, salt, and baking powder.
  • We mix everything up thoroughly.
  • We fry them in butter, then they are the tastiest. Simmer so that the butter does not burn.
  • Put the flat pancakes in a pan with a diameter of 30 cm (12 inches), and 3 pieces are obtained. Then cover the pans to make the pancakes rise and bake them for about 3 minutes.
  • When the top is almost baked, i.e., there will be no pouring raw dough, turn it over. The other side usually needs 1.5-2 minutes to bake.
  • The pancakes taste great on their own, but you can serve them with honey, maple syrup, and fruit.
    Bon Appetit.

Nutrition

Calories: 98kcal | Carbohydrates: 6g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 70mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Best Vegan Pancake Recipes

Pancakes are a great breakfast that can be enjoyed by omnivores and vegans alike! This list of the best vegan pancake recipes includes flavors from chocolate to apple to sweet potato!
This article was written and published by Oh My Veggies. It may not …

Pancakes are a great breakfast that can be enjoyed by omnivores and vegans alike! This list of the best vegan pancake recipes includes flavors from chocolate to apple to sweet potato!

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Best Vegan Pancake Recipes.

Simple Vegan Pancakes

Is there a more joyous way to begin a morning than with the enticing aroma of pancakes? The smell of these Simple Vegan Pancakes is so delicious it might even wake up your family—so be ready! These vegan pancakes are incredibly simple to make! You can …

Is there a more joyous way to begin a morning than with the enticing aroma of pancakes? The smell of these Simple Vegan Pancakes is so delicious it might even wake up your family—so be ready! These vegan pancakes are incredibly simple to make! You can top them with fresh berries like we did or...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Simple Vegan Pancakes.

Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious. Need a show-stopping pancakes…

A Couple Cooks – Recipes worth repeating.

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.

Lemon Ricotta Pancakes

Need a show-stopping pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they’re packed with protein and made with half the flour of a normal pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (Our 4 year old adores them!) Ready for all our secrets?

Ingredients in lemon ricotta pancakes

This lemon ricotta pancakes recipe follows a formula that’s similar to our Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla
  • All-purpose flour
  • Baking powder and salt
  • Lemon juice and lemon zest
Ricotta

Makes for high protein pancakes

These lemon ricotta pancakes are irresistibly tasty, elegant and protein-packed, which makes them a win-win-win in our book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to us with standard pancakes). Here’s the breakdown for this ricotta pancake:

  • 1 Lemon Ricotta Pancake has over 7 grams protein! Eat two and you get about 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Lemon Ricotta Pancakes

Best toppings for lemon ricotta pancakes

Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce (see below). Here are some of our other favorite toppings:

  • Pure maple syrup and powdered sugar: they taste incredible dressed simply
  • Blueberry sauce or compote: Try these recipes for quick stovetop Blueberry Sauce or Blueberry Compote
  • Fresh berries like raspberries, blackberries or blueberries
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter
Lemon Ricotta Pancakes

More ricotta recipes

Ricotta is a high-protein soft Italian cheese that’s ultra versatile! There are so many ways to use it in recipes both savory and sweet. Once you’ve used it in these pancakes, try these ricotta recipes for using up the leftovers:

This lemon ricotta pancakes recipe is…

Vegetarian and gluten-free.

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes
  • Diet: Vegetarian

Description

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  4. Serve immediately, topped with pure maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon ricotta pancakes

A Couple Cooks - Recipes worth repeating.