Easy Fluffy and Tender Ricotta Cheese Pancakes (Syrniki)

These cheese pancakes are incredibly delicious with a melt-in-your-mouth texture. Extra fluffy, and irresistibly tender, you need these on your table asap.

pancakes

Are you ready to take your usual Sunday breakfast up a notch? You’re in luck because I can’t recommend these ricotta pancakes enough. This is a true minimal-effort, maximum-taste recipe. What are you waiting for? Add ricotta cheese onto your grocery list already.

Ricotta cheese in pancakes?

Yes. 

And no, I’m not crazy. Hear me out.

You’re probably imagining some savory pancakes that taste like biting into a cheese sandwich, right? Don’t worry, you don’t necessarily taste the cheese. Ricotta cheese adds a beautiful amount of moisture in this recipe, resulting in tender, soft, airy cakes. Seriously, these are some of the most luxurious and rich pancakes I’ve had. And I have the ricotta cheese to thank for that. 

Variations with Cheese Pancakes

I love recipes that allow for many variations. And this is one of them. You can totally enjoy these pancakes as is – with a beautiful vanilla flavor, and a custard-like middle. 

Or you can customize them to your liking:

Lemon and Ricotta. Adding lemon zest and lemon juice to your batter will give you the ever-so-popular lemon and ricotta flavor – it’s perfect for an elegant Sunday brunch.

Fresh berries. Whether you decide to top these pancakes with fresh berries such as strawberry or cherry, or a fruity jam, this classic combination is always a hit. Add some fresh whipped cream to bring it all together. 

Your new favorite breakfast

I’m convinced this recipe might start new weekend traditions in your home. Pancakes are always a surefire hit with everyone in the family. But make them even fluffier and tender? I don’t think

Ingredients

  • 2 large eggs
  • 2 Tbsp sugar
  • pinch of salt
  • 3 Tbsp flour
  • 1 tsp vanilla sugar powder
  • 2 1/2 cups ricotta (Italian cottage cheese, if you can find farmers cheese that would work great with this recipe)
  • 3 Tbsp oil

Ingredients

pancakes

How to make Ricotta Pancakes:

  • In a medium-sized bowl beat together 2 large eggs, 2 Tablespoons of sugar, 1 teaspoon of vanilla powder, and a pinch of salt. (Hand mixer works great)
  • Fold in 2 1/2 cups of ricotta cheese and 3 Tablespoons of flour. (Should not be runny but not too stiff.)

ricotta pancakes

  • Heat up 3 Tablespoons of oil in a pan. (I used extra virgin olive oil).
  • With an ice cream spoon, scoop batter, and drop to the heated oil.  At first, it may seem that the batter is so soft to form but give it a minute. As soon as it starts getting golden brownish on the downside, carefully flip it over. Turn the heat on low and cover for 1-2 minutes. Take out and finish the rest of the batter.

ricotta pancakes

pancakes

These Ricotta Cheese Pancakes go very well with jam! Try a few of my favorite recipes:

Equipment I Used

Ricotta Pancakes Sirniki

Ricotta Pancakes

Course Breakfast
Servings 4
Calories 437 kcal

Ingredients
  

  • 2 large eggs
  • 2 Tbsp sugar
  • 1 pinch salt
  • 3 Tbsp flour
  • 1 tsp vanilla sugar powder
  • 2 ½ cups ricotta or farmers cheese
  • 3 Tbsp oil

Instructions
 

  • In a medium sized bowl beat together 2 large eggs, 2 Tablespoons of sugar, 1 teaspoon of vanilla powder, and a pinch of salt. (Hand mixer works great)
  • Fold in 2 1/2 cups of ricotta cheese and 3 Tablespoons of flour (should not be runny but not too stiff)
    Ricotta Pancakes Sirniki
  • Heat up 3 Tablespoons of oil in a pan. (I used extra virgin olive oil)
  • With an ice cream spoon, scoop batter and drop to the heated oil. As soon as it starts getting golden brownish on the bottom, carefully flip it over. Turn the heat on low and cover for a 1-2 minutes.
    Ricotta Pancakes Sirniki
  • Take out and place in a dish. Repeat the last step with the rest of the batter. Serve with sour cream, syrup or any topping of your choice.
    Ricotta Pancakes Sirniki

Nutrition

Nutrition Facts
Ricotta Pancakes
Amount Per Serving
Calories 437 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 160mg53%
Sodium 170mg7%
Potassium 192mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 7g8%
Protein 21g42%
Vitamin A 803IU16%
Calcium 331mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword breakfast, cottage cheese, olive oil, pancake, ricotta, ricotta cheese, sweet, vanilla
Tried this recipe?Let us know in the comments how it was!
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2 Comments

  1. This recipe didn’t turn out for me, couldn’t even flip them without breaking it all apart,had to throw the rest of the batter and wasted ingridients. Followed the recipe exactly and it’s an easy one. Disappointing

    • Sorry to hear that Julia. It always worked for me. I wonder if it depends what kind of ricotta cheese you use. I will look into it and experiment and see if that makes a difference. Thank you for your feedback.

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