Save Delicate, airy pancakes enriched with creamy ricotta cheese, perfect for a special breakfast or brunch.
I first served these ricotta pancakes on a Sunday morning, and they quickly became a family favorite.
Ingredients
- 1 cup (125 g) all-purpose flour: Dry
- 2 tbsp granulated sugar: Dry
- 1 tsp baking powder: Dry
- ½ tsp baking soda: Dry
- ¼ tsp salt: Dry
- 1 cup (240 g) ricotta cheese (whole milk or part-skim): Wet
- ¾ cup (180 ml) milk: Wet
- 2 large eggs, separated: Wet
- 1 tsp vanilla extract: Wet
- Zest of 1 lemon (optional): Wet
- 2 tbsp melted unsalted butter (plus more for cooking): Wet
Instructions
- Step 1:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2:
- In a separate bowl, combine the ricotta, milk, egg yolks, vanilla, lemon zest (if using), and melted butter. Mix until smooth.
- Step 3:
- Gently fold the ricotta mixture into the dry ingredients until just combined (do not overmix > lumps are fine).
- Step 4:
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, preserving as much air as possible for fluffiness.
- Step 5:
- Heat a nonstick skillet or griddle over medium heat. Brush lightly with butter.
- Step 6:
- Pour ¼ cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook another 1 2 minutes, until golden.
- Step 7:
- Serve warm with your favorite toppings such as maple syrup, fresh berries, or a dusting of powdered sugar.
Save This recipe brings back memories of weekend mornings spent cooking with family and sharing laughter around the table.
Notes
For extra lemon flavor, add more zest or a splash of lemon juice. Substitute whole wheat flour for a nuttier taste. Serve with a dollop of Greek yogurt for added protein. Wine pairing: Try with a lightly sparkling Moscato for brunch.
Required Tools
Mixing bowls, whisk, electric mixer or hand whisk (for egg whites), nonstick skillet or griddle, spatula, measuring cups and spoons.
Nutritional Information
Calories: 235, Total Fat: 10 g, Carbohydrates: 24 g, Protein: 11 g per serving.
Save Enjoy these ricotta pancakes fresh off the griddle for the lightest, fluffiest experience.
Recipe FAQ
- → How do ricotta pancakes get their fluffy texture?
Whipping egg whites separately and gently folding them into the batter traps air, resulting in lighter, fluffier pancakes.
- → Can I substitute whole wheat flour in these pancakes?
Yes, using whole wheat flour adds a nuttier flavor and slightly denser texture while keeping the pancakes wholesome.
- → What role does lemon zest play in the batter?
Lemon zest introduces a fresh, bright note that balances the richness of the ricotta for a more vibrant flavor profile.
- → What is the best way to cook these pancakes evenly?
Use a nonstick skillet over medium heat and cook until bubbles form on the surface before flipping for even golden browning.
- → How can I store leftover pancakes?
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days, and reheat gently to preserve their texture.