Description

These ricotta pancakes are a wonderfully fluffy and moist breakfast treat, perfect for a cozy morning. Featuring creamy ricotta cheese folded gently into the batter, these pancakes are light yet rich, with a tender crumb and a subtle sweetness. Serve them warm with your favorite toppings like fresh berries, maple syrup, or a dusting of powdered sugar for a delightful start to your day.

Ingredients

Scale

Wet Ingredients

1 cup ricotta cheese
3/4 cup milk
2 large eggs, separated
1 teaspoon vanilla extract

Dry Ingredients

3/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt

For Cooking and Serving

Butter or oil for the pan
Fresh berries, maple syrup, or powdered sugar for serving

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Instructions

Mix Wet Ingredients: In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Gradually add these dry ingredients to the ricotta mixture, stirring gently until just combined to avoid overmixing.
Whip Egg Whites: In a clean bowl, use a hand mixer to beat the egg whites until stiff peaks form. This step is crucial to achieve the pancakes’ fluffy texture.
Fold in Egg Whites: Gently fold the whipped egg whites into the batter with a spatula, careful to keep as much air in the mixture as possible without deflating the whites.
Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook each side for 2 to 3 minutes or until golden brown and cooked through.
Serve: Serve the pancakes warm topped with fresh berries, maple syrup, or a sprinkle of powdered sugar, and enjoy immediately.

Notes

These pancakes are extra fluffy and moist thanks to the ricotta cheese.
For a bright, citrus flavor, add 1 teaspoon of lemon zest to the batter before cooking.
Be careful not to overmix the batter once the flour is added to prevent tough pancakes.
Use fresh, room temperature eggs for best whipping results.
If you prefer a dairy-free option, substitute ricotta with a plant-based ricotta alternative.