Chocolate Chip Ricotta Pancakes

$To make these soft and fluffy pancakes, gather these key ingredients: - 1 cup ricotta cheese - 1 cup all-purpose flour - 1 tablespoon baking powder - 2 tablespoons granulated sugar - 1/2 teaspoon salt - 3/4 cup milk - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup semi-sweet chocolate chips - Butter or cooking spray for greasing the pan Ricotta cheese adds creaminess and makes the pancakes rich. The flour gives them structure. Baking powder helps the pancakes rise. Sugar adds sweetness, and salt balances the flavors. Milk makes the batter smooth, while eggs bind everything together. Vanilla extract enhances the flavor, and chocolate chips bring a delicious treat. If you don’t have ricotta cheese, cottage cheese works well too. You can use whole wheat flour for a healthier option. For a dairy-free version, try almond milk or oat milk instead of regular milk. You can replace eggs with mashed banana or applesauce if you want a vegan option. To make these pancakes, you will need: - A large mixing bowl - A whisk - A separate bowl for dry ingredients - A spatula or wooden spoon - A non-stick skillet or griddle - A measuring cup and spoons These tools help you mix and cook the batter evenly. Using a non-stick skillet prevents the pancakes from sticking, making flipping easier. Enjoy the process of creating these delightful treats! {{ingredient_image_2}} Start with a large bowl. Add 1 cup of ricotta cheese, 3/4 cup of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Use a whisk to mix these ingredients until smooth. You want no lumps in this mix. This creamy base is key to soft and fluffy pancakes. In another bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Stir these dry ingredients well. Make sure the baking powder and salt mix evenly with the flour. This step helps the pancakes rise. Now, slowly add the dry mix to the ricotta blend. Use a spatula or wooden spoon and fold gently. Mix just until combined. It’s okay to have some lumps; they add nice texture. After that, fold in 1/2 cup of semi-sweet chocolate chips. This makes the batter sweet and chocolatey. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until small bubbles form on top, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown. Once done, move the pancakes to a warm plate. Repeat with the rest of the batter. Enjoy your delicious pancakes! To get soft pancakes, use fresh ricotta cheese. Mix it well with milk and eggs. This helps make the batter smooth. When you combine the dry and wet ingredients, mix just a little. Lumps are good! They help the pancakes stay fluffy and soft. One big mistake is overmixing the batter. This can make your pancakes tough. Another mistake is not greasing the skillet enough. If the pan is too dry, the pancakes may stick. Always check the heat. If it’s too hot, the outside will burn before the inside cooks. Serve the pancakes hot from the skillet. Stack them high on a plate for a fun look. Drizzle warm maple syrup over the top. Add extra chocolate chips and fresh berries for color. You can also sprinkle some powdered sugar for sweetness. Enjoy them with your favorite drink! Pro Tips Use Room Temperature Ingredients: Allow your ricotta cheese, eggs, and milk to reach room temperature before mixing. This helps create a smoother batter and fluffier pancakes. Don’t Overmix the Batter: Mixing just until combined ensures that the pancakes remain tender and light. A few lumps are perfectly fine! Adjust Cooking Temperature: If your pancakes are browning too quickly, lower the heat slightly. Cooking them on medium to medium-low heat allows for even cooking without burning. Experiment with Add-ins: Feel free to add nuts, fruits, or spices like cinnamon to the batter for an extra flavor boost. Customize these pancakes to suit your taste! {{image_4}} You can make these pancakes even more special by adding lemon zest. Just add a teaspoon of fresh lemon zest to the ricotta mixture. This will give your pancakes a fresh and bright flavor. You can also try adding a splash of almond extract for a warm nutty taste. Switching up the type of chocolate can change the pancake game. Use dark chocolate chips for a richer flavor. White chocolate chips add a sweet and creamy touch. You can also try chocolate chunks for a more gooey experience. If you need gluten-free pancakes, no problem! Substitute the all-purpose flour with a gluten-free blend. Many blends work well, so look for one that fits your taste. You can also use almond flour, which adds a nice flavor. Just remember to check the baking powder for gluten. To keep your leftover pancakes fresh, let them cool first. Stack the pancakes with a piece of parchment paper between each one. Place them in an airtight container. You can store these in the fridge for up to three days. This method helps keep them soft and delicious. When you’re ready to eat your leftover pancakes, you can reheat them easily. Use a microwave for quick warming. Place a few pancakes on a plate and cover them with a damp paper towel. Heat them for about 30 seconds. If you want them crispier, use a skillet. Warm them on medium heat for about one minute on each side. Freezing is a great way to store extra pancakes. Make sure they are fully cooled. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. They can last for up to two months. When you’re ready to eat, just reheat them straight from the freezer. Enjoy your fluffy treats whenever you want! Yes, you can use low-fat ricotta cheese. It will still work well in this recipe. The texture may be slightly different, but the flavor remains nice. I often use low-fat ricotta when I want to cut some calories. Just remember, the pancakes might be a bit less creamy. To make pancakes fluffier, you can use a few simple tricks. First, do not overmix the batter. A few lumps are okay. This helps keep air in the batter. Second, let the batter rest for a few minutes before cooking. This gives the baking powder time to work. Also, ensure your baking powder is fresh. Old baking powder can make the pancakes flat. Yes, you can replace eggs in this recipe. Use applesauce, mashed banana, or a flaxseed mixture instead. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works great and keeps your pancakes moist and fluffy. These chocolate chip ricotta pancakes are easy and fun to make. We covered the key ingredients, helpful tips, and tasty variations. You learned how to avoid common mistakes and a few storage tricks to keep pancakes fresh. My final thought? Experiment with flavors and enjoy them with family or friends. Cooking should be joyful and delicious!$

Chocolate Chip Ricotta Pancakes

Delicious pancakes made with ricotta cheese and chocolate chips for a delightful breakfast treat.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips
to taste as needed butter or cooking spray for greasing the pan

Instructions

In a large mixing bowl, add the ricotta cheese, milk, eggs, and vanilla extract. Using a whisk, blend these ingredients together until the mixture is smooth and free of lumps.
In a separate bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Stir well to ensure the baking powder and salt are evenly distributed throughout the flour.
Slowly incorporate the dry mixture into the ricotta blend, using a spatula or wooden spoon to gently combine. Mix just until the ingredients are barely combined; a few lumps will give the pancakes a delightful texture, so avoid overmixing.
Carefully fold in the chocolate chips, making sure they are evenly spread throughout the batter.
Preheat a non-stick skillet or griddle over medium heat, and lightly grease the surface with butter or cooking spray to prevent sticking.
For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until small bubbles start to appear on the surface, which should take around 2-3 minutes. Flip the pancake using a spatula and cook for another 2-3 minutes on the opposite side, or until the pancakes are golden brown.
Once cooked, transfer the pancakes to a warm plate to keep them hot as you continue with the remaining batter.

Notes

Stack pancakes and serve with maple syrup and fresh berries.

Keyword breakfast, chocolate chip, pancakes, ricotta