The added ricotta in our ricotta pancakes recipe makes a pancake that’s light and fluffy, while staying delightfully moist as they cook.
Prepare the griddle for low heat (350º to 400ºF).
Combine the milk, ricotta cheese, eggs, and melted butter in a large mixing bowl.
In a separate medium bowl, combine the flour, baking powder, and salt. Add the flour mixture to the wet mixture and whisk until smooth (some lumps in the batter is okay).
Apply a thin coat of oil to the griddle.
Pour 1/3 cups of batter on the griddle and cook until both sides are golden brown, flipping once, 4–5 minutes.
Remove the pancakes from the heat and serve with syrup, whipped cream, and/or berries.
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