Ricotta Hotcakes Recipe

Prepare dry ingredients

In a large bowl whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup whole milk ricotta until smooth. Add 2 large eggs and 1 teaspoon vanilla extract and whisk until incorporated. Gradually whisk in 1 cup whole milk until the mixture is pourable but still slightly thick (adjust by adding up to 2 tablespoons more milk if needed).

Fold together

Make a well in the dry ingredients and pour in the ricotta-egg-milk mixture. Gently fold with a spatula just until combined — small lumps are fine. Fold in 2 tablespoons melted unsalted butter. Do not overmix; let the batter rest 5 minutes while you preheat the pan.

Heat a large nonstick skillet or griddle over medium heat until hot (about 3–5 minutes). Brush the surface lightly with 1 tablespoon neutral oil or a little additional butter.

For each hotcake, spoon 1/4 cup batter onto the skillet, leaving space between pancakes. Cook until edges look set and small bubbles form on the surface, about 2–3 minutes. Flip carefully and cook the second side until golden and cooked through, about 1.5–2 minutes more. Repeat, adjusting heat as needed to prevent burning, and adding more oil/butter to the pan between batches.

Keep cooked hotcakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Warm 1/2 cup Nutella briefly in a small heatproof bowl set over warm water or microwave in 10–15 second bursts, stirring between bursts until pourable but not hot.

Stack hotcakes on plates, spread or drizzle warm Nutella over the stack, top with sliced banana, and sprinkle with 2 tablespoons toasted chopped hazelnuts if using. Dust lightly with 1 tablespoon powdered sugar if desired.

If using strawberries, quarter them so the berry mixture is bite-sized. Briefly warm 1/2 cup maple syrup if you prefer it warmer.

Stack hotcakes, dot with 1 tablespoon butter if desired, spoon mixed berries over the stack, and drizzle with maple syrup. Dust with powdered sugar if desired.

Serve immediately while hot. Offer both topping options or choose one. Leftover hotcakes refrigerate up to 2 days and reheat gently in a low oven or toaster.