Ricotta Pancakes Recipe

Soft, fluffy, and absolutely delicious, Ricotta Pancakes are a delightful upgrade from traditional pancakes. The ricotta adds a creamy richness that makes every bite melt in your mouth. These pancakes are perfect for weekend brunches, special breakfasts, or even a sweet breakfast-for-dinner treat. Whether you serve them with syrup, berries, or a dusting of powdered sugar, they’re sure to become a family favorite.

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Why You’ll Love This Recipe
Incredibly Fluffy – Whipped egg whites and creamy ricotta make these extra light.
Rich Yet Balanced – Creamy texture without feeling heavy.
Quick to Make – Ready in just 20 minutes from start to finish.
Versatile – Delicious with sweet or savory toppings.
Impressively Easy – Fancy enough for guests, simple enough for weekdays.

Ingredients You’ll Need

For the Pancakes:

• 1 cup whole milk ricotta cheese
• ¾ cup milk (any kind)
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for brightness)
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• Butter or oil for cooking

Optional Add-ins:

• Zest of 1 lemon (for a citrus flavor)
• ½ cup blueberries or sliced strawberries
• ¼ tsp cinnamon

For Serving:

• Maple syrup or honey
• Fresh berries or fruit compote
• Whipped cream or yogurt
• Powdered sugar
• Toasted nuts

Tools You’ll Need

• 2 medium mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Rubber spatula
• Ladle or ¼-cup measuring scoop

Step-by-Step Instructions

Step 1: Prepare the Wet Ingredients

1. In a large bowl, combine ricotta, milk, egg yolks, vanilla extract, and lemon juice (if using).
2. Mix until smooth and creamy using a whisk or spoon.

Step 2: Mix the Dry Ingredients

1. In another bowl, whisk together flour, sugar, baking powder, and salt.
2. Add the dry mixture to the wet ingredients and stir until just combined.
3. If using lemon zest or cinnamon, fold it in here.

Step 3: Whip the Egg Whites

1. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.
2. Gently fold the whipped egg whites into the batter in two additions, using a spatula.
3. Be careful not to overmix—this step makes the pancakes extra fluffy.

Step 4: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Scoop about ¼ cup of batter per pancake onto the hot surface.
3. Cook for 2-3 minutes, until bubbles form and edges are set.
4. Flip and cook another 1-2 minutes until golden brown and cooked through.
5. Transfer to a warm plate and repeat with remaining batter.

Step 5: Garnish and Serve

1. Stack the pancakes on a plate.
2. Drizzle with maple syrup, top with fresh fruit, or dust with powdered sugar.
3. Serve immediately and enjoy every fluffy, creamy bite.

Tips for Perfect Ricotta Pancakes
Use Whole Milk Ricotta – It provides a rich and creamy texture.
Don’t Overmix – Mix just enough to combine ingredients and keep the batter light.
Medium Heat is Best – Too hot and the outsides cook before the inside.
Fresh is Best – Serve right off the pan for the best flavor and texture.
Whip the Egg Whites – This gives the pancakes their signature lift and fluffiness.

Serving Suggestions
Berry Compote – Cook berries with a splash of lemon juice and a bit of sugar until jammy.
Vanilla Yogurt – Spoon over pancakes for a creamy, tangy contrast.
Lemon-Honey Syrup – Combine lemon juice, zest, and honey for a bright drizzle.
Savory Style – Skip the sugar and top with scrambled eggs and smoked salmon.

How to Store & Reheat

Storing:
Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: Layer with parchment paper between each pancake and freeze in a zip-top bag for up to 2 months.

Reheating:
Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes.
Toaster: Toast on low for a quick warm-up with a crisp edge.
Microwave: Reheat on low for 20–30 seconds (note: texture may soften).

Frequently Asked Questions

1. Can I make the batter ahead of time?
It’s best to mix the yolk base ahead and whip/fold in the egg whites just before cooking for fluffiest results.

2. Can I use part-skim ricotta?
Yes, but whole milk ricotta yields the richest texture.

3. What kind of milk can I use?
Any milk works—dairy or plant-based. Just be sure to keep the batter consistency similar.

4. Are these good for kids?
Definitely! They’re mild, fluffy, and a hit with little ones.

5. Can I double the recipe?
Yes, just scale the ingredients up and cook in batches. Keep pancakes warm in a 200°F (95°C) oven if needed.

Final Thoughts
Ricotta Pancakes are a dreamy breakfast option—light, creamy, and packed with flavor. Whether you make them for a weekend brunch or a weekday treat, they’re guaranteed to become a repeat favorite. The combo of ricotta and fluffy egg whites makes these pancakes stand out in the best way possible.

Whip up a batch and share your beautiful breakfast creation—I’d love to hear how it turned out for you!

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

Nutritional Information (Per Serving):
Calories: 295 | Protein: 13g | Carbohydrates: 24g | Fat: 16g | Fiber: 1g | Sodium: 310mg

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