Description
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.
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Ingredients
For the Pancake Batter:
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1 cup ricotta cheese (whole milk for creaminess)
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¾ cup milk (any variety, dairy or non-dairy)
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3 large eggs, separated
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1 tsp vanilla extract
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1 cup all-purpose flour
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2 tbsp granulated sugar
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1 ½ tsp baking powder
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¼ tsp salt
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Butter or oil for the skillet
Optional Add-ins:
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Zest of 1 lemon (for a citrusy twist)
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½ tsp cinnamon (for warmth)
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½ cup fresh blueberries or raspberries
For Serving:
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Maple syrup or honey
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Fresh fruit (berries, bananas, or peaches)
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Powdered sugar
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Whipped cream or yogurt
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Chopped nuts
Instructions
Step 1: Separate the Eggs
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Crack the eggs and separate the yolks and whites into two different bowls.
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Set the egg whites aside for now. They’ll be whipped for extra fluffiness.
Step 2: Mix the Wet Ingredients
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In the bowl with the yolks, whisk together ricotta, milk, vanilla extract, and sugar.
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Mix until smooth and creamy. If you’re using lemon zest or cinnamon, add it here.
Step 3: Combine with Dry Ingredients
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In another bowl, mix flour, baking powder, and salt.
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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
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Using a hand mixer or whisk, beat the egg whites until stiff peaks form.
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Gently fold the whipped egg whites into the pancake batter in two additions.
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This will lighten the batter and create those signature fluffy pancakes.
Step 5: Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat.
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Lightly grease with butter or oil.
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Scoop about ¼ cup of batter onto the skillet for each pancake.
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Cook for 2-3 minutes on the first side, until bubbles form and the edges look set.
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Flip and cook for another 1-2 minutes until golden brown and cooked through.
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Transfer to a plate or cooling rack. Repeat with remaining batter.
Step 6: Serve and Enjoy
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Stack pancakes high on a plate.
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Top with your favorite fruit, a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
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Serve warm and enjoy the fluffiest pancakes ever!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American