Can you make ricotta pancakes with cottage cheese?

Ricotta and cottage cheese are quite similar and are often substituted in lasagna and other recipes. Technically, you can use small curd cottage cheese in these pancakes, but the larger curds won't integrate into the batter as well. This will result in little pieces of melting cheese curds throughout your pancakes...not ideal. If you want to use cottage cheese, try blending until smooth and creamy to break down the curds. Then whisk it in like normal.

Can you substitute sour cream for ricotta in pancakes?

If you somehow run out of ricotta, sour cream is perhaps the best substitute. It has a thick consistency, sufficient fat, and a nice tanginess that mimics the effect you get from ricotta. It's not a perfect swap, but it's pretty good!

Do ricotta pancakes taste cheesy?

Nope! The ricotta blends into the pancake batter and adds a creamy richness, similar to sour cream. There's no cheesy flavor whatsoever!

Ricotta Pancakes

Name: Ricotta Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ¼ cup all-purpose flour; 1-3 tablespoons granulated sugar (depending on your preference); 2 teaspoons baking powder; ¼ teaspoon salt; 3 large eggs; ¾ cup ricotta cheese, full fat; 1/2 cup milk; 2 tablespoons unsalted butter, melted; ½ teaspoon vanilla extract

Description

Ricotta Pancakes have dreamy, fluffy texture on the inside with perfectly crispy edges on the outside. The secret? Fresh ricotta is what takes traditional pancakes to the next level, making them ultra soft and tender. Plus, they are ready in just 15 minutes, making them ideal for a laid-back Saturday morning or as a little extra indulgence on a special occasion. Serve ricotta pancakes with just a drizzle of maple syrup and some butter or topped with heaps of fresh fruit and whipped cream.

Ingredients

Scale

1 ¼ cup all-purpose flour
1-3 tablespoons granulated sugar (depending on your preference)
2 teaspoons baking powder
¼ teaspoon salt
3 large eggs
¾ cup ricotta cheese, full fat
1/2 cup milk
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract

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Instructions

In a large mixing bowl, sift together the flour, baking powder, sugar and salt.
In another mixing bowl, whisk together the eggs, ricotta, milk, melted butter, and vanilla until combined.
Add the wet ingredients to the dry ingredients and whisk until just combined (will be lumpy). Do not over mix.
Lightly grease a large frying pan or griddle with butter. Heat over medium heat and add pancake batter using a 1/3 measuring cup. Pour as many as fit in your pan or griddle.
Cook for 2-2 minutes until small bubbles have began to form on the surface and the edges firm up. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown and cooked through.
Repeat until batter is used up.
Serve with your favorite toppings such as pats of butter on top and a drizzle of maple syrup, or fresh fruit and whipped cream.

Notes

How to store: Leftover pancakes can be stored in an airtight container in the fridge for 3-4 days. They will start to stick together, so it can be helpful to place a thin piece of wax paper or parchment between each one.

How to reheat: You can heat pancakes for 30 seconds to 1 minute on a microwave-safe plate, but the best method is to bake them in a countertop oven (or air fryer) or warm them in a skillet. This keeps them from becoming chewy on the outside and soggy in the middle, and gives them a fresh-from-the-griddle flavor.

How to freeze: Just like regular pancakes, ricotta pancakes freeze really well! Just arrange them in a single layer on a baking sheet lined with parchment paper and freeze solid. Place a piece of parchment paper between each one, then transfer to a freeze-safe bag.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American