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Easy Ricotta Hotcakes

A tasty treat for breakfast lighter and fluffier than pancakes these hotcakes make a perfect brunch
Prep Time15 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, hotcakes, ricotta


  • 100 g plain flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 4 eggs
  • 100 ml milk
  • 250 g ricotta


  • Separate the eggs
  • Sieve the flour then add the baking powder and salt.
  • In a separate bowl mix the ricotta, milk and egg yolks together
  • Then combine the ricotta mix with the flour mix until a smooth dropping consistency
  • Whisk the egg whites in a clean bowl until stiff
  • Fold the egg whites gently into the ricotta mix, don't over mix as you want the hotcakes to be light and airy
  • Heat a frying pan and add grease with cooking spray or butter
  • Add 3 separate large spoonfuls of the batter to the pan
  • After 1 and a half minutes when bubbles start to appear on the surface, slide the hotcake onto a fish slice and flip
  • After another 1 and a half minutes the hotcake will be cooked and can be served immediately or kept in the fridge and served cold.