Ricotta pancakes Recipe
American · Breakfast · 25 min total
Light and fluffy pancakes made with creamy ricotta cheese, perfect for a special breakfast or brunch.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup (250g) whole milk ricotta cheese
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
Instructions
- In a large bowl, whisk together ricotta, egg yolks, sugar, and vanilla until smooth.
- In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients to ricotta mixture, alternating with milk, and stir until just combined. Fold in melted butter.
- In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold into batter until no white streaks remain.
- Heat a non-stick skillet or griddle over medium heat and lightly butter the surface. Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Tips
- For extra lightness, do not overmix the batter after adding the egg whites.
- Keep cooked pancakes warm in a 200°F (95°C) oven while cooking the rest.
- These pancakes can be frozen; reheat in a toaster or oven.
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