Whipped Ricotta Pancakes

There’s something magical about waking up to a stack of warm pancakes on a Sunday morning. I vividly remember the first time I made Whipped Ricotta Pancakes—the way the creamy texture blended with the rich taste of bittersweet chocolate was simply unforgettable. As the aroma filled the kitchen, I couldn’t help but feel nostalgic, recalling lazy mornings spent with family. These pancakes are not just a meal; they are an experience, a reason to gather around the breakfast table and share laughter while savoring each delicious bite. With a drizzle of zesty lemon glaze, each pancake becomes a celebration of flavors that dance on your palate.

What to Buy for Whipped Ricotta Pancakes

When making Whipped Ricotta Pancakes, the quality of your ingredients truly shines through. Using fresh, high-quality items ensures that each pancake is flavorful and delightful. The key players here include ricotta cheese, which adds creaminess, and bittersweet chocolate, which introduces a rich depth. Let’s dive into the essential elements you’ll need for this delicious dish.

• 2/3 cup ricotta cheese – The star of the show, ricotta adds a creamy texture that makes the pancakes light and fluffy.
• 2 large eggs, lightly beaten – Eggs help bind the ingredients together and provide structure to the pancakes.
• 1 cup all-purpose flour – This is the base of the pancake batter, creating the perfect fluffy structure.
• 2 tablespoons sugar – A touch of sweetness balances out the rich flavors of the ricotta and chocolate.
• 1 teaspoon baking powder – This leavening agent helps the pancakes rise, giving them a light and airy texture.
• 1 teaspoon baking soda – Works with the acids in the recipe to create a fluffy pancake.
• 1/4 teaspoon salt – A hint of salt enhances the flavor of the pancakes.
• 1 1/4 cups milk – This liquid helps to hydrate the batter, contributing to the pancakes’ moistness.
• 1 lemon, juiced and zested – Adds a refreshing citrus note that brightens the dish.
• 1/2 teaspoon vanilla extract – A dash of vanilla enhances the sweetness and depth of flavor.
• 2 tablespoons unsalted butter, melted – Butter adds richness and flavor to the batter.
• 2 ounces bittersweet chocolate, chopped – Chocolate bits melt into the pancakes, offering a decadent treat.
• 1 1/2 cups powdered sugar – Used for the glaze, giving it a sweet finish.
• 1/2 tablespoon brown butter – Adds a nutty flavor to the glaze, enhancing its depth.

Recipe Steps for Whipped Ricotta Pancakes

Making Whipped Ricotta Pancakes is a simple yet rewarding process. Gather your ingredients and let’s get started! The steps are straightforward, and you’ll appreciate the delightful results at the end. Follow along, and you’ll be flipping pancakes in no time!

1. Add the ricotta cheese to a food processor and blend until completely smooth, scraping down the sides of the bowl when needed. This step is essential as it not only combines the cheese but also aerates it, resulting in fluffy pancakes.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until combined, ensuring there are no lumps in the mixture. This will create a consistent texture in your pancakes.
3. In a smaller bowl, whisk together the blended ricotta, milk, lemon zest, lemon juice, vanilla extract, and butter. This mixture should be smooth and creamy, forming the flavorful base of your pancake batter.
4. Add the wet ingredients to the dry ingredients, mixing until everything is just combined. Be careful not to overmix, as this can lead to tough pancakes.
5. Heat a large skillet or electric griddle over medium heat. If desired, add a bit of butter to the skillet for extra flavor. Ensure the pan is hot enough before pouring the batter.
6. Pour 1/4 cup of the batter onto the hot skillet, repeating while leaving an inch between each pancake. Watch as the batter spreads out, forming perfect circles.
7. Cook until the pancakes bubble on the top and edges, about 2 minutes. You’ll know they’re ready to flip when you see bubbles forming and the edges looking set.
8. Carefully flip each pancake and cook for another minute or two until golden and set. The pancakes should be beautifully browned on both sides, indicating they are cooked through.
9. For the lemon glaze, whisk all glaze ingredients together until smooth. If the glaze is too thick, add more liquid (lemon juice, water, or milk) 1 teaspoon at a time. This will help you achieve the perfect consistency.
10. If it’s too runny, add more sugar (1 tablespoon at a time) until it reaches the desired thickness. The glaze should be easy to drizzle over your pancakes.
11. Top the pancakes with some chopped bittersweet chocolate and the lemon glaze, then serve warm. Enjoy the delightful combination of flavors!

Making Adjustments

When it comes to making adjustments to Whipped Ricotta Pancakes, there are plenty of ways to tailor them to your taste. Here are some helpful tips:

• Storage: Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in the microwave or on a skillet.
• Freezing: These pancakes freeze well! Just allow them to cool completely and stack them with parchment paper in between. They can last up to two months in the freezer.
• Pairing: Serve these pancakes with fresh fruit, yogurt, or a drizzle of honey for added sweetness.
• Variations: You can add in your favorite mix-ins like blueberries, bananas, or nuts into the batter for a different flavor profile.
• Serving Style: For a more decadent treat, serve with whipped cream and additional chocolate on top.
• Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free blend to accommodate dietary preferences.

Serve This Whipped Ricotta Pancakes With

Ready to elevate your breakfast game? Here are some delightful serving suggestions for your Whipped Ricotta Pancakes:

• Fresh Berries: Top with a mix of strawberries, blueberries, and raspberries for a burst of flavor and nutrition.
• Maple Syrup: A classic addition that adds sweetness and enhances the pancake experience.
• Yogurt: Serve with a dollop of Greek yogurt for added creaminess and protein.
• Breakfast Gatherings: These pancakes are perfect for brunch parties or family breakfasts, creating an inviting atmosphere.
• Seasonal Fruits: Pair with fruits that are in season, such as peaches in summer or apples in autumn, for a delightful twist.
• Coffee or Tea: Enjoy alongside a warm cup of coffee or tea to balance the sweetness of the pancakes.
• Holiday Brunch: Make these a staple during holiday gatherings; their unique flavors will impress your guests.

FAQ

Conclusion

Whipped Ricotta Pancakes are truly a delightful breakfast treat that combines rich flavors and a fluffy texture. Perfect for any occasion, they’ll surely impress your family and friends. Give this recipe a try, and I promise you’ll want to make them again and again!

Whipped Ricotta Pancakes

The ultimate breakfast treat, Whipped Ricotta Pancakes combine creamy ricotta with bittersweet chocolate and a zesty lemon glaze. Perfectly fluffy and delicious, these pancakes are sure to satisfy your morning cravings. Try them today for a delightful start to your day!

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Blender
• Food Processor
• Chef's Knife
• Mixing Bowl

Ingredients

  

• 2/3 cup ricotta cheese
• 2 large eggs lightly beaten
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 lemon juiced and zested
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter melted
• 2 ounces bittersweet chocolate chopped
• 1 1/2 cups powdered sugar
• 1/2 tablespoon brown butter

Instructions

 

• Add the ricotta cheese to a food processor and blend until completely smooth, scraping down the sides of the bowl when needed.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• In a smaller bowl, whisk together the blended ricotta, milk, lemon zest, lemon juice, vanilla extract, and butter.
• Add the wet ingredients to the dry ingredients, mixing until smooth and combined.
• Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired.
• Pour 1/4 cup of the batter onto the hot skillet, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes.
• Flip and cook for another minute or two until golden and set.
• For the lemon glaze, whisk all glaze ingredients together until smooth.
• Top the pancakes with some chopped bittersweet chocolate and the lemon glaze.

Notes

• Tip 1: Store leftover pancakes in an airtight container in the fridge for up to three days.
• Tip 2: These pancakes freeze well! Allow them to cool completely and stack with parchment paper in between.
• Tip 3: Serve with fresh fruit, yogurt, or a drizzle of honey.
• Tip 4: Add in your favorite mix-ins like blueberries or bananas.
• Tip 5: For a more decadent treat, serve with whipped cream and additional chocolate.

Keyword fluffy pancake recipe, lemon glaze pancakes, ricotta pancakes recipe, whipped ricotta pancakes

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!