Ricotta Hotcakes

Breakfasts in Australia have risen in status in recent years since the success of Bills cafe in Sydney brought international attention to the country. It has and spawned no end of new entrepreneurs eager make breakfast more interesting.

One of the more popular items coming from this breakfast new wave is Ricotta Hotcakes, a simple and delicious way to start the day. Full fat ricotta is not only better tasting, but studies show the benefits of full fat dairy over the other versions so I recommend avoiding low or no fat options for this and all recipes.

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Ricotta Hotcakes

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1215 1x



1 1/2 cups full fat ricotta

1/2 cup full fat milk

1 cup plain flour

3 eggs

1 teaspoon baking powder

1 teaspoon vanilla essence

A pinch of salt


1. Separate the yolk from the white of the eggs and beat the whites until fluffy. The fluffier the egg whites the fluffier the hotcakes, so don’t skimp on this step. Set aside.

2.  Mix the egg yolks with the ricotta and milk.

3. In a separate bowl sift the flour, baking powder and salt together.

4. Fold the flour mix into the ricotta mix. Add the vanilla essence.

5. Gently fold the egg whites into the mixture.

6. Melt butter in a saucepan at medium heat. Scoop about two tablespoons of batter and place in saucepan until the batter bubbles, and then flip over. The hotcake is ready when it is firm and lightly golden.

7. Repeat step 6 until all hotcakes are made. Serve with berries or syrup. Enjoy!