Blender Ricotta Pancake Cakes

Name: Blender Ricotta Pancake Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 15 oz (425 g) whole milk ricotta cheese, at room temperature; 3 large eggs, at room temperature; ⅔ cup (130 g) granulated sugar; 1 cup (120 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1 g) fine sea salt; 1 tbsp (6 g) lemon zest, finely grated, finely grated; 1 tbsp (15 ml) fresh lemon juice; ½ tsp (2½ ml) vanilla extract; 2 tbsp (15 g) powdered sugar, for dusting (optional)

From the MyKitchenBank Kitchen

Golden, airy cakes made with fresh ricotta blended into a silky batter, finished with a light dusting of powdered sugar. These individual-sized cakes have the tender crumb and soft lift of pancakes but with the creamy richness of Italian ricotta. Serve warm for the best texture, or enjoy at room temperature.

Prep: 10 min
Cook: 20 min
Wait: 10 min
Total: 40 min
Makes: 8 cakes

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Steps

Before you start

Preheat your oven to 375 °F (190 °C)
Lightly butter or oil a muffin tin with 8 cups or a small cake pan, or line with paper liners
Have all ingredients at room temperature for best blending
Zest the lemon before halving and juicing it

1
Blend the wet base
- Add ricotta, eggs, sugar, lemon zest, lemon juice, and vanilla to a blender.
- Blend on high speed for 45 seconds to 1 minute until the mixture is completely smooth and pale, with no visible ricotta lumps.
- Scrape down the sides if needed and blend for another 10 seconds.
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Ready when: Mixture is smooth, pale, and uniform with no ricotta pieces visible
Tip: A smooth batter is essential for the tender crumb; blend long enough to fully incorporate the ricotta.
2
Mix dry ingredients
- In a small bowl, whisk together flour, baking powder, and salt.
- Sift this mixture into the blended ricotta mixture and use a spatula to fold gently until just combined.
- Do not overmix; a few flour streaks are okay.
- The batter will be thick and slightly lumpy.
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Ready when: Flour is incorporated with no white streaks; batter is thick and slightly airy
Tip: Overmixing develops gluten and will make the cakes dense; fold gently with a rubber spatula rather than stirring.
3
Fill the pan
- If using a muffin tin, divide the batter evenly among the 8 cups, filling each about three-quarters full.
- If using an 8×8-inch square pan, spread the batter evenly into the prepared pan.
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Ready when: Batter is evenly distributed
Tip: Use an ice cream scoop or spoon to divide the batter evenly for uniform baking.
4
Bake until goldenOven 375°F / 190°C
- Place the muffin tin or square pan in the preheated 375 °F (190 °C) oven.
- Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center of a cake comes out clean or with a few moist crumbs.
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Ready when: Tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs
Tip: If the tops brown too quickly, tent with aluminum foil for the last 5 minutes of baking.
5
Cool and finish
- Remove from the oven and let cool in the pan for 5 minutes.
- If using a muffin tin, run a thin knife around each cake to loosen it, then turn out onto a wire rack.
- If using a square pan, cool for 10 minutes, then turn out or serve from the pan.
- Once cooled slightly, dust generously with powdered sugar if desired.
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Ready when: Cakes are firm enough to handle without breaking
Tip: Dust with powdered sugar while still warm so it adheres better; serve warm or at room temperature.

Good to know

Tips

Use fresh, good-quality ricotta—the kind with few additives—for the best flavor and texture.
These cakes are best eaten the day they're baked but keep well for 2–3 days if stored properly.
For a richer version, add 2 tablespoons of melted butter to the blended batter after step 1.
The batter can also be baked in a 9×5-inch (23×13 cm) loaf pan for about 35–40 minutes, or as 16 mini cakes in a mini muffin tin (reduce bake time to 10–12 minutes).

Make ahead

Bake up to 1 day ahead. Store covered at room temperature. Warm gently in a 300 °F (150 °C) oven for 5 minutes before serving to restore a soft crumb.

Storage & reheating

Room temperature: up to 1 day, covered. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually in plastic wrap and foil. Thaw at room temperature for 1 hour, then warm briefly if desired.

Substitutions

whole milk ricotta cheese, at room temperature → Greek yogurt or mascarpone (same weight). Greek yogurt will make them slightly tangier and less rich; mascarpone will make them richer and denser.
lemon zest, finely grated → Orange zest or omit for unflavored cakes. Orange zest adds a brighter citrus note; omitting it yields a mild, neutral-flavored cake.
powdered sugar, for dusting → Granulated sugar, cinnamon sugar, or whipped cream. Cinnamon sugar adds warmth; whipped cream makes them more decadent.
vanilla extract → Almond extract or omit. Almond extract adds a delicate nuttiness; omitting it works fine.