Description

These pillowy soft pancakes combine the tangy richness of ricotta cheese with the warm, sweet flavors of cinnamon rolls. They are easy to make in one bowl and perfect for a lazy weekend breakfast.

Ingredients

Scale

1 cup (240g) full-fat ricotta cheese
1 ½ cups (190g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
½ cup (120ml) whole milk
1 teaspoon vanilla extract
2 tablespoons melted butter, cooled slightly
3 tablespoons softened butter (for filling)
½ cup (100g) brown sugar
2 teaspoons ground cinnamon
½ cup (60g) confectioners’ sugar (for glaze)
1–2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until uniform.
In a separate bowl or measuring cup, whisk the eggs, milk, vanilla extract, and melted butter until smooth.
Pour the wet mixture into the dry mixture and gently fold together with a spatula until just combined, leaving a few lumps. Fold in the ricotta cheese until just combined.
In a small bowl, mix the softened butter, brown sugar, and cinnamon until it resembles wet sand.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip the pancake. Immediately spread a teaspoon of the cinnamon-butter mixture on the cooked side and fold the pancake in half over it. Press down gently.
Cook for another 1-2 minutes on the second side until golden brown.
While pancakes cook, whisk confectioners’ sugar, milk, vanilla, and salt until smooth to create the glaze.
Stack pancakes high, drizzle generously with glaze, and serve immediately.

Notes

Do not overmix the batter to ensure fluffy pancakes. Use room temperature ingredients for better emulsification. Control heat carefully; medium heat is ideal. If pancakes burn before cooking inside, lower the heat. For leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake with glaze
Calories: 450
Sugar: 35
Sodium: 350
Fat: 16
Saturated Fat: 9
Carbohydrates: 65
Fiber: 1
Protein: 12

Keywords: ricotta pancakes, cinnamon roll pancakes, weekend breakfast, fluffy pancakes, easy breakfast recipe, ricotta cheese recipes