Italian Breakfast Pancakes with Ricotta Recipe

These Italian Breakfast Pancakes with Ricotta bring a taste of Italy to your morning table with creamy ricotta cheese folded into light, fluffy pancakes. Often brightened with lemon zest for that classic Italian touch, they’re tender, moist, and far more indulgent than regular pancakes—perfect for a leisurely colazione.

Why You’ll Love This Recipe

You’ll adore these ricotta pancakes because they transform a simple breakfast into something special and restaurant-worthy right in your kitchen. The ricotta creates an incredibly moist, custard-like texture inside while keeping the outside golden and crisp—think cloud-like fluffiness meets creamy richness.

With a subtle lemon zest aroma that screams Italian freshness, they’re not overly sweet, so they pair beautifully with fresh berries, a drizzle of honey, or even a dusting of powdered sugar. They’re quick to whip up yet feel elegant, making weekends (or any day) feel luxurious.

Plus, they’re more protein-packed than standard pancakes thanks to the ricotta and eggs, leaving you satisfied without the heavy feeling. Once you try them, plain pancakes will never quite compare!

Yield: serves 4

Italian Breakfast Pancakes with Ricotta Recipe

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Fluffy, creamy ricotta pancakes with lemon zest—light, moist Italian breakfast delight topped with berries and honey.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 cup (250g) whole-milk ricotta cheese, drained if watery
• 2 large eggs, separated (yolks and whites)
• ¾ cup (180ml) milk (whole preferred)
• Zest of 1 large lemon (about 1 tablespoon)
• 1 cup (125g) all-purpose flour
• 2 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• Butter or neutral oil, for cooking
• Optional toppings: fresh berries, honey, powdered sugar, whipped cream, or yogurt

Instructions

1. Get everything ready and cozy in the kitchen — Gather your ingredients and let the ricotta and eggs come closer to room temperature for smoother mixing. If your ricotta looks extra wet, pop it in a strainer over a bowl for 10-20 minutes to drain. This little step makes the pancakes extra fluffy!
2. Whip up some magic with the eggs — Separate the eggs, placing whites in a clean bowl and yolks in a larger mixing bowl. Whisk the whites with a hand mixer or vigorously by hand until soft peaks form (they'll look like soft clouds)—this is our secret for cloud-like pancakes! Set aside.
3. Create the creamy wet base — To the bowl with yolks, add the ricotta, milk, lemon zest, and sugar. Whisk gently until mostly smooth—don't worry about tiny ricotta lumps; they'll melt into deliciousness during cooking.
4. Mix in the dry goodies — Sift or sprinkle the flour, baking powder, and salt over the wet mixture. Fold gently with a spatula just until combined. Overmixing makes tough pancakes, so stop when you see no big dry streaks—lumps are your friends here!
5. Fold in the fluffy whites — Gently fold the whipped egg whites into the batter in two additions. Use a light hand to keep that airiness—think scooping from the bottom and turning over. The batter should look light and bubbly.
6. Heat things up — Warm a non-stick skillet or griddle over medium-low heat. Add a small pat of butter or drizzle of oil, swirling to coat. Test with a drop of batter—if it sizzles gently, you're good!
7. Scoop and cook the first batch — Scoop ¼ cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles appear on top and edges look set. Flip carefully—these are tender beauties! Cook another 1-2 minutes until golden on both sides.
8. Keep the stack growing — Transfer cooked pancakes to a plate and keep warm in a low oven while you finish the batch. Add more butter/oil between batches as needed for that perfect golden color.
9. Plate them up Italian-style — Stack the warm pancakes on plates, dust lightly with powdered sugar if you like, and top generously with fresh berries, a drizzle of honey, or a dollop of yogurt for that authentic Italian breakfast vibe.
10. Dig in and savor — Serve immediately while they're hot and fluffy. Watch smiles spread as everyone tastes the creamy, lemon-kissed magic—buon appetito!

Notes

• These pancakes cook slower than regular ones due to ricotta—low and slow prevents burning.
• For the fluffiest texture, don't skip whipping the egg whites.
• Adjust milk slightly if batter seems too thick (ricotta brands vary).
• Best enjoyed fresh, but they reheat surprisingly well.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 403Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 117mgSodium 485mgCarbohydrates 61gFiber 2gSugar 8gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use whole-milk ricotta for the richest, fluffiest results; if yours is watery, drain it in a fine-mesh strainer for 20-30 minutes first to avoid soggy batter.
• For extra fluff, separate the eggs and whip the whites to soft peaks before folding them in—this Italian-inspired technique adds serious lift!
• Don’t overmix the batter; lumps are okay and keep the pancakes tender.
• Cook on medium-low heat so they brown gently without burning—ricotta makes them cook a bit slower.
• Keep cooked pancakes warm in a low oven (around 200°F/95°C) on a wire rack so they stay crisp.
• Zest the lemon finely and avoid the bitter white pith for bright flavor.
• Test the first pancake to adjust heat or batter consistency before making the batch.

Ingredients Notes

Ricotta cheese is the star here—opt for fresh, whole-milk Italian-style ricotta for creamy moisture and authentic flavor; low-fat works but yields less richness. All-purpose flour provides structure, while baking powder gives that essential rise.

Eggs (especially separating them) create lightness and binding. Milk (whole preferred) thins the thick ricotta batter to pourable consistency. Granulated sugar adds gentle sweetness without overpowering the delicate cheese.

Lemon zest brings a sunny, aromatic Italian essence that pairs magically with ricotta. A pinch of salt balances flavors, and butter or oil for the pan ensures golden edges. Fresh toppings like berries, honey, or yogurt elevate it to true Italian breakfast bliss.

Variations and Substitutions

For a classic lemon twist, add 1-2 tablespoons fresh lemon juice to the wet ingredients and extra zest for zingy brightness. Swap lemon for orange zest for a sweeter citrus note. Fold in fresh blueberries, raspberries, or chocolate chips right before cooking for fruity or indulgent versions.

Make it gluten-free by using a 1:1 gluten-free flour blend. Dairy-free? Try plant-based ricotta and almond/oat milk, though texture may be slightly less creamy. For savory vibes, reduce sugar, skip zest, and add herbs like basil with toppings like prosciutto or tomatoes.

Use cinnamon and vanilla instead of zest for a spiced variation. If short on ricotta, blend cottage cheese smooth as a sub, or mix in mascarpone for ultra-luxury.

Storage Options

Store leftover cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster, toaster oven, or low skillet to restore crispness—microwaving works but softens them.

Freeze stacked pancakes (with parchment between layers) in a freezer bag for up to 2 months; thaw overnight in the fridge and reheat as above. Batter doesn’t freeze well due to separation.

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