Light Fluffy Ricotta Pancakes

Delicate, airy pancakes enriched with creamy ricotta cheese, perfect for a special breakfast or brunch.

I first tried this recipe on a weekend morning and loved how easy it was to make while still feeling special.

Ingredients

• Dry Ingredients: 1 cup (125 g) all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1 tsp baking soda, ¼ tsp salt
• Wet Ingredients: 1 cup (240 g) ricotta cheese (whole milk or part-skim), ¾ cup (180 ml) milk, 2 large eggs separated, 1 tsp vanilla extract, zest of 1 lemon (optional), 2 tbsp melted unsalted butter (plus more for cooking)

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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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.

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

Check price on Amazon

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

Check price on Amazon

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This recipe has become a weekend favorite in our family, bringing smiles and cozy mornings together.

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

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Blend soups, smoothies, sauces, and baby food directly in pots for quick, smooth results.

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Enjoy these ricotta pancakes with your favorite toppings for a delightful breakfast treat.

Frequently Asked Questions

→ What makes these pancakes fluffy?

Folding whipped egg whites into the batter introduces air, creating a delicate and airy texture.

→ Can I substitute ricotta cheese with another dairy product?

Cottage cheese or mascarpone can be alternatives but may affect texture and flavor subtly.

→ How do I prevent the pancakes from sticking?

Use a nonstick skillet and brush lightly with melted butter before cooking each pancake.

→ Is it possible to add flavor variations?

Adding lemon zest or vanilla extract enhances brightness and aroma without overpowering the batter.

→ What toppings complement these pancakes?

Maple syrup, fresh berries, powdered sugar, or a dollop of Greek yogurt pair well to balance richness.