Save on Pinterest Light, airy pancakes featuring creamy ricotta, perfect for a relaxing weekend brunch with family or friends.
This recipe has become my go-to for Sunday mornings; the fluffy ricotta pancakes never disappoint my family and friends.
Ingredients
- Wet Ingredients: 1 cup (250 g) whole milk ricotta cheese 3/4 cup (180 ml) whole milk 3 large eggs, separated 1 tsp vanilla extract 2 tbsp (30 g) unsalted butter, melted and slightly cooled
- Dry Ingredients: 1 cup (125 g) all-purpose flour 2 tbsp (25 g) granulated sugar 1 1/2 tsp baking powder 1/4 tsp fine sea salt
- For Cooking & Serving: Additional butter or oil, for the pan Maple syrup, fresh berries, or powdered sugar, for serving
Instructions
- Step 1:
- In a large bowl, whisk together ricotta, milk, egg yolks, vanilla extract, and melted butter until smooth.
- Step 2:
- In a separate bowl, whisk flour, sugar, baking powder, and salt.
- Step 3:
- Add the dry ingredients to the wet mixture and stir until just combined a few lumps are fine.
- Step 4:
- In a clean bowl, beat egg whites until soft peaks form Gently fold egg whites into the batter using a spatula, being careful not to deflate the mixture.
- Step 5:
- Heat a non-stick skillet or griddle over medium heat lightly grease with butter or oil.
- Step 6:
- Pour 1/4 cup (about 60 ml) of batter per pancake onto the skillet Cook for 2&3 minutes until bubbles appear and edges look set Flip and cook another 1&2 minutes until golden and cooked through.
- Step 7:
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Save on Pinterest My family gathers around the table every weekend to enjoy these pancakes, making mornings special.
Notes
For extra lemony flavor, add 1 tsp finely grated lemon zest to the batter. Substitute whole wheat flour for added fiber or try with gluten-free flour blends. For a decadent touch, serve with whipped cream or mascarpone.
Required Tools
Mixing bowls Whisk and spatula Electric mixer or hand whisk (for egg whites) Non-stick skillet or griddle Measuring cups and spoons
Nutritional Information
Calories: 290 Total Fat: 13 g Carbohydrates: 29 g Protein: 13 g per serving
Save on Pinterest Enjoy these fluffy ricotta pancakes fresh off the griddle for the best taste and texture every time.
Recipe Questions & Answers
- → What makes these pancakes fluffy?
The fluffiness comes from folding whipped egg whites into the batter, creating an airy texture that cooks into soft, light pancakes.
- → Can I substitute the all-purpose flour?
Yes, you can use whole wheat or gluten-free flour blends for different textures and dietary needs, but adjust the liquid slightly if needed.
- → How should I cook the pancakes for best results?
Use a non-stick skillet or griddle over medium heat, lightly greased with butter or oil. Cook each side until bubbles appear and edges set, then flip and cook until golden.
- → What toppings pair well with these pancakes?
Maple syrup, fresh berries, powdered sugar, or whipped cream complement the light ricotta flavor beautifully.
- → Can I add extra flavors to the batter?
Yes, adding lemon zest gives a fresh, citrusy twist. Vanilla extract is already included for subtle sweetness.