Ingredients
Scale
- 1 cup whole-milk ricotta
- 1 large egg
- 2 tbsp milk
- 2 tbsp granulated sugar
- 2 tsp ghee or butter, melted
- 1 tsp vanilla extract, optional
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup flour
Instructions
- Preheat the oven to 400 F and place a 7-10" cast iron pan inside to heat.
- In a medium bowl, whisk together whole-milk ricotta, egg, milk, granulated sugar, melted ghee or butter, and vanilla extract if using.
- Sprinkle baking powder and kosher salt over the mixture and whisk again until fully combined.
- Fold in the flour with a spatula until a thick, lumpy batter forms.
- Carefully remove the heated cast iron pan from the oven and add ghee, swirling it to coat the bottom of the pan.
- Spoon a scant 1/2 cup of batter per pancake into the pan, leaving space between each mound of batter.
- Bake for 9 minutes, then flip each pancake carefully.
- If the bottom looks dry, add more ghee, swirls it around, and return to the oven for another 6-8 minutes until golden on both sides.
- Serve warm with butter and syrup.
Notes
For best results, ensure the batter is thick and lumpy, which leads to fluffier pancakes.
Feel free to add berries or chocolate chips for extra flavor during the folding stage.
These pancakes can be reheated easily for future breakfasts.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.