Ingredients

How to make it

  • Whisk the wet ingredients (yes, this includes the sugar) together in a small bowl. In a large bowl, whisk the dry ingredients together.
  • Once they are thoroughly mixed, pour the wet ingredients on top of the dry. Using a rubber spatula or large spoon, mix until all of the dry stuff is wet and there are no large lumps. Tons of little lumps are great! (NOTE: You do not want to overstir this until it’s smooth. If you do, gluten will form and the result will be a chewier, more bread-like pancake.)
  • Place a non-stick griddle or large skillet over medium heat. Once hot, pour about a quarter cup of mixture onto the pan.(NOTE: You can tell how hot the griddle is by throwing a few drops of water on the surface. If the water dances — it shimmers and shakes — then it is hot enough. If the water sizzles fast and evaporates quickly, it’s too hot. Turn it down and let it cool.)
  • Cook about 4 minutes on one side. This is very tricky because the cook time will vary based on a number of things — but there are two visual cues to look for. First, is the amount of darkness on the side facing down. If it is starting to turn to a dark brown, go ahead and turn it. Second, bubbles on the surface side. If you have the right temperature bubbles will form. When they begin to set and are slow to disappear, the pancake is ready for turning. They should cook about 75% on the first side.
  • Once flipped, cook them for another minute or until they take on a nice brown glow. They won’t be nearly as pretty as the first side, but you can put that side face down!
  • You can serve them right away, or cover with a towel and place in a warm oven until you are ready to serve. Once ready, coat with powdered sugar and eat with or without syrup of your choice. Enjoy!
Get the wet together.   Close
Pour the wet on the dry.   Close
Cook'em up!   Close
Time to eat.   Close

Reviews & Comments 9

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  • chefloren 1 year ago
    Recipe sounds and looks incredible. This is a must try
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  • chihuahua 6 years ago
    Recipe sounds wonderful. I think I will try it with baking soda and see what happens!
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    " It was just okay "
    pointsevenout ate it and said...
    Looking at your pictures of nice fluffy pancakes makes me want to ask if the baking powder in the recipe is supposed to be baking soda. My pancakes came out flat.
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    " It was just okay "
    pointsevenout ate it and said...
    Lots of good flavor here. But my pancakes didn't rise. Used a brand new can of baking powder. Won't throw this recipe away but would like more rise.
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  • recipesrule 7 years ago
    These look fabulous! I have been looking for a Lemon Ricotta Pancake recipe. Do you think it would work to sub lemon juice and zest and up the sugar a bit? I would pair these up with the lemon sauce I just posted. YUM!
    Betty
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    " It was excellent "
    caffeinated ate it and said...
    These sound wonderful! Can't wait to try them!
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  • tericooks 7 years ago
    Made this over the weekend. Used blood orange it's what I had handy and they were awesome!!!!Don't change it at all!!!!!
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    " It was excellent "
    nivek2002 ate it and said...
    Fantastic recipe that is expertly detailed. I made some without the Ricotta and they were awesome!
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  • freyae 7 years ago
    Yummy! Almost as good as my blueberry ricotta pancakes, ;)
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