Ricotta Pancakes Recipe

Fluffy, rich, and slightly tangy, these Ricotta Pancakes are a delicious twist on your traditional stack. The creamy ricotta cheese adds extra moisture and a melt-in-your-mouth texture that regular pancakes just can’t compete with. Light yet indulgent, they’re perfect for weekend brunches, breakfast-for-dinner, or whenever you’re craving something comforting and homemade.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Ultra Fluffy – Ricotta gives these pancakes an airy and tender bite.
Quick and Easy – Whips up in just 20 minutes with simple ingredients.
Not Too Sweet – Balanced flavor that pairs well with both sweet and savory toppings.
Protein-Packed – Thanks to the ricotta, you get an extra boost of protein.
Perfect for Brunch – Elegant enough for guests, simple enough for every day.

Ingredients You’ll Need

For the Pancake Batter:

• 1 cup ricotta cheese (whole milk for creaminess)
• ¾ cup milk (any variety, dairy or non-dairy)
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• Butter or oil for the skillet

Optional Add-ins:

• Zest of 1 lemon (for a citrusy twist)
• ½ tsp cinnamon (for warmth)
• ½ cup fresh blueberries or raspberries

For Serving:

• Maple syrup or honey
• Fresh fruit (berries, bananas, or peaches)
• Powdered sugar
• Whipped cream or yogurt
• Chopped nuts

Tools You’ll Need

• 2 mixing bowls
• Hand whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Non-stick skillet or griddle
• Ladle or ¼-cup scoop
• Cooling rack (optional)

Step-by-Step Instructions

Step 1: Separate the Eggs

1. Crack the eggs and separate the yolks and whites into two different bowls.
2. Set the egg whites aside for now. They’ll be whipped for extra fluffiness.

Step 2: Mix the Wet Ingredients

1. In the bowl with the yolks, whisk together ricotta, milk, vanilla extract, and sugar.
2. Mix until smooth and creamy. If you’re using lemon zest or cinnamon, add it here.

Step 3: Combine with Dry Ingredients

1. In another bowl, mix flour, baking powder, and salt.
2. Add the dry mixture to the ricotta mixture and stir until just combined—don’t overmix. The batter will be thick.

Step 4: Whip the Egg Whites

1. Using a hand mixer or whisk, beat the egg whites until stiff peaks form.
2. Gently fold the whipped egg whites into the pancake batter in two additions.
3. This will lighten the batter and create those signature fluffy pancakes.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat.
2. Lightly grease with butter or oil.
3. Scoop about ¼ cup of batter onto the skillet for each pancake.
4. Cook for 2-3 minutes on the first side, until bubbles form and the edges look set.
5. Flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Transfer to a plate or cooling rack. Repeat with remaining batter.

Step 6: Serve and Enjoy

1. Stack pancakes high on a plate.
2. Top with your favorite fruit, a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
3. Serve warm and enjoy the fluffiest pancakes ever!

Tips for Perfect Ricotta Pancakes
Use Whole Milk Ricotta – It gives the best texture and richness.
Don’t Skip the Egg Whites – Whipping them separately makes these pancakes extra airy.
Low and Slow – Medium heat helps the pancakes cook through without burning.
Fresh is Best – These pancakes are best served right off the griddle.
Make Mini Versions – Perfect for brunch boards or serving a crowd.

Serving Suggestions
Fresh Berry Compote – Simmer berries with a little sugar and lemon juice.
Honey Butter – Mix softened butter with a drizzle of honey and a pinch of salt.
Lemon Curd – Bright and tangy, it’s the perfect match for ricotta’s richness.
Savory Style – Skip the sugar in the batter and top with smoked salmon, chives, and crème fraîche.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Stack pancakes with parchment between them and freeze in a zip-top bag for up to 2 months.

Reheating:
Toaster or Oven: Warm at 350°F (175°C) for 5-7 minutes.
Microwave: Reheat for 20-30 seconds, but be aware they may soften slightly.
Skillet: Reheat on a non-stick skillet over low heat to preserve texture.

Frequently Asked Questions

1. Can I use part-skim ricotta?
Yes, but whole milk ricotta gives a richer flavor and texture.

2. What milk works best?
Any milk works—whole, skim, almond, oat. Just adjust for consistency if needed.

3. Can I make the batter ahead?
You can mix the yolk batter ahead, but wait to whip and fold in the egg whites until just before cooking.

4. Are these gluten-free?
Use a gluten-free all-purpose flour blend for a gluten-free version.

5. Can I make these savory?
Yes—skip the sugar and vanilla, then add herbs, cheese, or chopped spinach.

Final Thoughts
Ricotta Pancakes are the kind of breakfast that feels like a treat but is simple enough to make on a lazy Sunday morning. Their irresistible fluffiness and subtle creaminess make them stand out from your usual pancake recipe. Dress them up or keep them simple—they’ll always be a hit.

Make a batch this weekend and see why they’re a brunch favorite! Don’t forget to snap a photo and share your stack—I’d love to see your pancake creations.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 12g | Carbohydrates: 24g | Fat: 16g | Fiber: 1g | Sodium: 300mg

Print