Sweet Cream Ricotta Pancakes

Melt-in-your-mouth goodness made with ricotta and buttermilk for a breakfast like no-other!

Sweet Cream Ricotta Pancakes

Recipe: Sweet Cream Ricotta Pancakes

Sweet Cream Ricotta Pancakes


1 cup Ricotta Cheese
¾ cup Buttermilk
2 Eggs
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt
Butter (for skillet)
Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
2 Tablespoons Fresh Lemon Juice
½ Tablespoon Fresh Lemon Zest

Berry Maple Syrup:
¼ cup Butter, melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries


25 minutes




  1. In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
  2. Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
  3. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.

Berry Maple Syrup:

  1. In a saucepan over medium-low heat, add butter and let it melt.
  2. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble.
  3. Remove from heat and serve with pancakes.