These incredibly fluffy ricotta almond flour pancakes are a game-changer for anyone seeking a protein-packed, gluten-free breakfast that doesn’t compromise on taste or texture. Made with creamy ricotta cheese and nutrient-rich almond flour, these ricotta almond flour pancakes deliver the perfect balance of light, airy texture with a subtle nutty flavor that will have your family asking for seconds every single time.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Almond flour | 1½ cups |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Sugar (optional) | 2 tablespoons |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Ricotta cheese (whole milk) | 1 cup |
| Large eggs | 3 |
| Milk | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Butter (melted) | 2 tablespoons |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter or oil for pan | As needed |
Step-by-Step Instructions
Phase 1: Preparing the Batter (5 minutes)
Step 1: Set up your workspace by gathering all ingredients and measuring them into separate bowls. This mise en place approach prevents mistakes and ensures smooth cooking. Why this matters: Pancake batter works best when mixed quickly and cooked immediately.
Step 2: In a large mixing bowl, whisk together the almond flour, baking powder, salt, and sugar until completely combined. Visual cue: The mixture should look uniform with no lumps of baking powder visible. Tip: Sift the almond flour if it appears clumpy.
Step 3: Create a well in the center of your dry ingredients by pushing the flour mixture toward the edges of the bowl. This well will hold your wet ingredients and make mixing easier.
Step 4: In a separate medium bowl, whisk the ricotta cheese until smooth and creamy. Important: If your ricotta seems grainy, press it through a fine-mesh sieve first for ultra-smooth pancakes.
Step 5: Add the eggs one at a time to the ricotta, whisking well after each addition. Why this works: Adding eggs gradually prevents the mixture from becoming lumpy.
Step 6: Whisk in the milk, vanilla extract, and melted butter until the mixture is completely smooth. Temperature tip: Ensure your melted butter isn’t too hot, or it will cook the eggs.
Phase 2: Combining and Resting (2 minutes)
Step 7: Pour the wet ricotta mixture into the well you created in the dry ingredients. Mixing technique: Use a rubber spatula to gently fold the ingredients together, starting from the center and working outward.
Step 8: Mix just until the ingredients are combined and no dry flour streaks remain. Critical warning: Overmixing almond flour batter creates dense, tough pancakes. Stop as soon as everything is incorporated.
Step 9: Let the batter rest for 2-3 minutes while you heat your pan. Science behind this: The almond flour needs time to absorb the liquids, creating the perfect consistency.
Phase 3: Cooking the Pancakes (15 minutes)
Step 10: Heat a large non-stick skillet or griddle over medium-low heat (about 300°F if using an electric griddle). Why lower heat: Almond flour browns faster than regular flour, so moderate temperature prevents burning.
Step 11: Add a small amount of butter or oil to the pan, swirling to coat evenly. Test for readiness: A drop of water should gently sizzle, not aggressively bubble.
Step 12: Using a ¼-cup measuring cup, pour batter onto the heated pan, leaving 2 inches between each pancake. Portion control tip: This ensures even cooking and prevents overcrowding.
Step 13: Cook for 2-3 minutes until the edges look set and small bubbles form on the surface. Visual cues: The bottom should be golden brown when you gently lift an edge with a spatula.
Step 14: Flip carefully using a wide spatula, supporting the pancake as you turn it. Technique: These are more delicate than regular pancakes due to the almond flour, so flip gently and confidently.
Step 15: Cook the second side for 1-2 minutes until golden brown and cooked through. Doneness test: The pancake should spring back lightly when touched in the center.
Step 16: Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while cooking the remaining batches. Pro tip: A 200°F oven works perfectly for keeping pancakes warm.
Chef’s Notes
Ricotta Quality Matters: Use whole-milk ricotta for the creamiest texture in your ricotta almond flour pancakes. Part-skim ricotta can make the pancakes slightly drier and less flavorful.
Almond Flour Tips: Blanched almond flour (without skins) creates the smoothest texture. Store-bought brands like Bob’s Red Mill or Anthony’s work excellently for consistent results.
Temperature Control: Keep your heat at medium-low throughout cooking. Almond flour contains natural oils that can burn quickly, so patience creates perfectly golden ricotta almond flour pancakes.
Batter Consistency: The batter should be slightly thicker than regular pancake batter but still pourable. If too thick, add milk one tablespoon at a time until you reach the right consistency.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 14g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 4g
Creative Variations
Lemon Ricotta Almond Flour Pancakes
Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the wet ingredients. These bright, citrusy pancakes pair beautifully with fresh berries and a drizzle of honey. For more ricotta inspiration, check out our ricotta cinnamon rolls that showcase this versatile ingredient.
Chocolate Chip Delight
Fold in ⅓ cup mini chocolate chips just before cooking. The chips will melt slightly, creating pockets of chocolate goodness throughout your pancakes.
Berry Bliss Pancakes
Gently fold ½ cup fresh blueberries or chopped strawberries into the finished batter. Frozen berries work too—just don’t thaw them first to prevent bleeding.
Savory Herb Version
Omit the sugar and vanilla, then add 2 tablespoons fresh chives and 1 teaspoon dried herbs. Serve with avocado or alongside our ricotta and tomato sourdough toast for a complete savory brunch.
Storage & Reheating
Refrigerator Storage
Store leftover ricotta almond flour pancakes in the refrigerator for up to 3 days. Layer them between parchment paper in an airtight container to prevent sticking.
Freezer Storage
Freeze for up to 2 months by placing cooled pancakes in a single layer on a baking sheet until frozen solid, then transfer to freezer bags. This prevents them from sticking together.
Reheating Methods
Toaster: Toast frozen pancakes directly from the freezer for 2-3 minutes until heated through and crispy on the outside. Oven: Reheat at 350°F for 5-7 minutes for multiple pancakes. Microwave: Heat for 30-45 seconds for quick individual servings, though they won’t be as crispy.
Troubleshooting Common Problems
Problem 1: Pancakes Are Too Dense
Solution: Check your baking powder freshness (it should bubble when mixed with water). Also, ensure you’re not overmixing the batter and that your ricotta is at room temperature for easier blending.
Problem 2: Pancakes Fall Apart When Flipping
Solution: Let them cook longer on the first side until edges are completely set. Use a wide spatula and flip with confidence in one smooth motion. The batter might also be too wet—add more almond flour, one tablespoon at a time.
Problem 3: Pancakes Brown Too Quickly
Solution: Lower your heat to medium-low or even low. Almond flour browns much faster than wheat flour due to its natural oils and sugars.
Problem 4: Batter Is Too Thick
Solution: Add milk one tablespoon at a time until you reach a pourable consistency. The batter should drop from a spoon in a thick ribbon.
Problem 5: Pancakes Taste Too Dense or Heavy
Solution: Make sure your ricotta is well-drained and smooth. Strain it through a fine-mesh sieve if necessary, and don’t skip the 2-3 minute resting period for the batter.
Equipment Essentials
- Large mixing bowl for dry ingredients
- Medium mixing bowl for wet ingredients
- Whisk for smooth mixing
- Rubber spatula for gentle folding
- ¼-cup measuring cup for consistent portioning
- Non-stick skillet or griddle (10-12 inches ideal)
- Wide spatula for flipping
- Fine-mesh sieve (optional, for smooth ricotta)
Shopping List
Dairy Section
- Whole-milk ricotta cheese (1 container)
- Large eggs (1 dozen)
- Milk
- Butter
Baking Aisle
- Blanched almond flour
- Baking powder
- Vanilla extract
- Salt
- Sugar (if using)
Optional Add-ins
- Fresh berries
- Mini chocolate chips
- Lemons (for zest and juice)
- Fresh herbs (for savory version)
Success Secrets
- Room temperature ingredients mix more easily and create smoother batter. Take your ricotta and eggs out 30 minutes before cooking for best results.
- Test your first pancake as a “tester.” Adjust heat or batter consistency based on how it cooks, ensuring perfect ricotta almond flour pancakes for the remaining batch.
- Don’t press down on pancakes while cooking. This compresses the fluffy texture that makes these pancakes special.
- Serve immediately for the best texture and warmth. These pancakes are at their absolute peak when fresh off the griddle.
- Make extra batter and store it in the refrigerator for up to 24 hours. Give it a gentle stir before using, and you’ll have fresh ricotta almond flour pancakes ready in minutes.
