Ricotta Pancakes

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

When you want syrniki (russian farmers cheese pancakes) but are limited to ricotta cheese at your local grocery store you make do with what’s available. Surprisingly they came out absolutely perfect,  crispy on the outside, creamy on the inside you will not be able to stop at just one. 

Ricotta Pancakes - Moist, cheesecake like pancakes that will brighten any breakfast morning! - By Let theBakingBeginBlog.com - @LetthebakingbgnRicotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

Speaking of one. I visited the local Russian store recently where they were selling already made Syrniki. They were pretty big, so 4 of them cost me about 7 bucks. After my daughter dropped the box with syrniki (after we paid) and 2 went to trash I had 2 syrniki for the price of 4. Great deal, I tell you.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

Since I was there with my daughter, we each had one syrnik. One syrnik didn’t do it for me though. I wanted to make some more at home but had no fresh farmers cheese. Fresh farmers cheese is kind of key ingredient in the traditional syrniki recipe, so that was a bummer.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

I had a regular grocery store just around the corner, so I decided to give ricotta cheese a whirl. And a whirl it was! Now that I have tried making them both ways, I actually prefer them with ricotta cheese. They tend to hold their shape better while shaping and when flipping over during frying.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

Have you ever had ricotta pancakes or syrniki? What is your favorite way to enjoy them? Share below!

Ricotta Pancakes

Makes: 25-27 pancakes

Ingredients for Ricotta Pancakes:
  • 32 oz (900 grams) whole milk Ricotta Cheese (about 4 cups)
  • 1 egg
  • 1/2 – 3/4 Cup granulated sugar
  • 1 1/2 cups all-purpose Flour + more for shaping the ricotta pancakes
  • 1/2 tsp Baking Powder
  • 1 tsp Vanilla Extract (optional)
  • Oil for frying (I used Olive Oil)

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

How to make Ricotta Pancakes:

Combine the ricotta cheese with the egg and mix until the egg is well incorporated (if using vanilla add it with the egg); add the sugar and mix again; add flour and the baking powder and with minimal amount of mixing bring everything together into a smooth mass.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about 1/2 inch thick.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest. To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with lid and fry for about 2-3 minutes per side or until well browned on both sides.

Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin! To serve: serve warm with a side of sour cream and a jam of choice.
To make the sour cream topping: combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about 1/2 cup of sour cream + 1-2 tablespoons of sugar.

Ricotta Pancakes

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Breakfast, Dessert
Cuisine: Russian
Serves: 25-27
Yield: 25-27 pancakes

Ingredients

  • 32 oz (900 grams) whole milk Ricotta Cheese (about 4 cups)
  • 1 egg
  • ½ – ¾ Cup granulated sugar
  • 1½ cups all-purpose Flour + more for shaping the ricotta pancakes
  • ½ tsp Baking Powder
  • 1 tsp Vanilla Extract (optional)
  • Oil for frying (I use olive oil)

Instructions

  1. Combine the ricotta cheese with the egg and mix until the egg is well incorporated (if using vanilla add it with the egg); add the sugar and mix again; add flour and the baking powder and with minimal amount of mixing bring everything together into a smooth mass.
  2. Using a tablespoon or a large ice cream scoop, scoop the mixture then drop it into the flour. Coat the ball in flour, then gently shape into a flat patty about ½ inch thick.You can shape them all and then fry the ricotta pancakes, or shape enough to fill the pan and while they’re frying continue shaping the rest.
  3. To fry the pancakes add about 1 tablespoon of oil to a skillet and heat over low-medium heat. Add ricotta pancakes in, cover with lid and fry for about 2-3 minutes per side or until well browned on both sides.

To serve: serve warm with a side of sour cream and a jam of choice.

To make the sour cream topping:

  1. combine sour cream with a little bit of sugar to make it slightly sweetened. Add more or less sugar to your liking. I do about ½ cup of sour cream + 1-2 tablespoons of sugar.

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Ricotta Pancakes - Crispy on the outside, creamy on the inside it’s hard to stop with just one. Paired with some sour cream and jam, you’ve got breakfast fit for a queen! by Let the Baking Begin!

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Comments

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  • Mmmmmm looks so delicious, I want it for breakfast right now!!! Amazing recipe and incredible photos

    · Reply
  • Yana Yakhnitskiy

    Haha. Gotta love when kids do that! I’m so psyched to try these since farmers cheese isn’t always available.

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  • Lily

    I made the ricotta pancakes on Saturday morning, it was so delicious. Thank you for the great recipes and pictures.

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  • Anna

    My mom puts them into a baking dish after she fries them then smothers them with a sour cream/ sugar mixture and bakes it like that. So yummy! My mouth is watering just thinking of it!

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  • I make mine with cottage cheese. I have to try ricotta cheese too. Looks delicious Marina!

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  • Marina

    I made your ricotta pancakes this morning and my whole family loved them. I halved the recipe to accommodate my five-person family and it was enough for all of us with three left over (no one in my family eats very much:). Thank you for sharing your recipes, bloggers like you make us all better cooks!

    · Reply
    • That’s great to hear Marina! I’m so happy to see people use my recipes and like them. Thank you for taking the time to come back and share your feedback!

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    • Christine

      How do you half this recipe, with the egg? What do you suggest?

      · Reply
      • Usually if I need to half a recipe with only one egg, I whisk the egg, measure how many tablespoons of liquid I have and then just add half.

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  • Luba

    I so want some syrniki right now! Marina, you are SO awesome!!! and I don’t even know you in person, but I can tell!

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  • Vita

    Hi Marina. I made this yesterday and it was really delicious! My kids all loved it, and said this is their favorite kind of pancake they ever had! The taste is actually very similar to crepes with cheese filling (nalisniki), which I really enjoy… except this is so quick and easy to make. Now I always have to make sure I have ricotta cheese at home. Thank you for sharing!

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  • Heather

    Do you thinkit would work to make the batter the night before?

    · Reply
    • I think the batter might be harder to shape up if left overnight. It literally takes about 2 minutes to put the batter together, since you just add everything together and stir, so it shouldn’t take too much time away in the morning 🙂

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    • Shana

      I made a batch the night before and the dough held up just fine for morning shaping. I had to make a second batch in the morning and you couldn’t tell the difference between the batter from the night before and the fresh batch.

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  • Stephanie

    Would the pancakes freeze well after they’ve been cooked?

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  • Crystal

    HI! I was wondering if you use vegetable oil?

    · Reply
    • If you mean for frying, then no. I personally dislike the smell of vegetable oil when heated, but you can definitely use vegetable oil if that is what you use for frying or sauteeing 🙂

      · Reply
  • KAte

    What kind of jam did you use? What would you reccomend?

    · Reply
    • I used black currant jam, but anything you like will work, like strawberry, rapsberry, peach, apricot – any jam really.

      · Reply
  • […] Ricotta pancakes are something that I would love to try this year. They sound like a perfect treat! […]

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  • Sue

    Can these be frozen and then reheated, or made day before?

    · Reply
    • I’m not sure if it can be frozen, since I have not done it myself, but I think it should be ok.
      You can make the pancakes a day ahead and reheat them in the microwave or just re-heat them in the skillet for that crispy outside the day you want to serve them.

      · Reply
  • […] Ricotta Pancakes by Let the Baking Begin […]

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  • […] Fluffy Ricotta Pancakes via Let the Baking Begin! […]

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  • Meghan

    Made them this morning! Soooooo good. Would definitely have been better with a scoop to help. I fried them in coconut oil, liked that hint of flavor. And I made a quick blackberry sauce
    4 cups frozen blackberries
    1 cup sugar
    1tbs lemon juice
    1tbs cornstarch

    · Reply
    • Blackberry sauce, yum! Did you try them with the sweetened sour cream? I know it sounds weird, but it’s really good, try it 🙂
      Thanks for the recipe Meghan!

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  • angela

    How important is the sour cream? I was thinking of using plain Greek yogurt and jam.

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  • mel

    I tried these this morning and liked them. However Im not a fan of fried food so early (unless, of course, its bacon). I was wondering how they would taste if baked rather than fried. Has anyone tried this?

    · Reply
  • Melly

    Do you think these could be baked instead of fried? Do you have a temp/time recommendation?

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  • […] week Marina over at Let The Baking Begin has these Ricotta Pancakes that look like puff balls. I can’t wait to try these because they look like they will melt in […]

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  • Dianne H.

    You said you didn’t like using vegetable oil. What kind of oil did you use? Also, a sweetened sour cream topping was mentioned. What would be the amounts of each that you would use to make such a topping?

    · Reply
    • I use olive oil since that is what I use for everything.
      For the sour cream you just mix about 1/2 cup of sour cream with enough sugar to make it slightly sweet. It really depends on your taste. You can add more or less if you want. A tiny splash of vanilla also bring this up in flavor.

      · Reply
  • Susan

    These were really good!! We halved the recipe and had to use almond flour since we’re on a low carb lifestyle. ..perfect for those who need to adapt the recipe for gluten-free btw.

    We also left out the sugar and added a little vanilla and almond extracts …delicious. Even my picky husband went back for seconds. We can see how using regular flour and sugar in these would make them fabulous. .. Even though we had to slightly change it well done on this recipe!

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  • Ashley

    Hi!

    Will this work if I swap the all purpose flour for almond flour or coconut flour??

    · Reply
  • Natasha

    These are perfect. I’m serving them for dinner tonight. Instead of sour cream we serve with plain Greek yogurt and sour cherry preserves or honey. Delicious.

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