How to Make the Perfect Fluffy Ricotta Pancakes
American · Easy · 15 min · 2 servings
These Fluffy Ricotta Pancakes are impossibly light and creamy thanks to the addition of whole milk ricotta which creates a uniquely tender texture in just 15 minutes. The simple batter comes together with just a few ingredients and cooks up into golden pillowy pancakes that rival any brunch restaurant stack.
Why this recipe works
This Fluffy Ricotta Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 0.75 cup whole milk ricotta cheese
- 2 whole large eggs separated
- 0.5 cup all-purpose flour
- 1 tbsp sugar
- 0.5 tsp baking powder
- 1 tbsp butter for the pan
Step by step instructions
Step 1: Mix the Batter
In a medium bowl, combine the ricotta, egg yolks, flour, sugar, and baking powder. Stir until just combined. The batter will be thick and slightly lumpy which is perfectly normal and desirable.
Step 2: Whip the Egg Whites
In a separate clean bowl, use a hand mixer or whisk to beat the egg whites until stiff peaks form, about 1 to 2 minutes with a hand mixer. This is the key to achieving an exceptionally fluffy texture.
Step 3: Fold and Cook
Gently fold the whipped egg whites into the ricotta batter in two additions using a rubber spatula with a light hand to preserve as much air as possible. Melt butter in a non-stick skillet over medium-low heat and drop batter in 3-tablespoon portions. Cook for 2 to 3 minutes per side until golden.
Step 4: Serve
Stack the pancakes and serve immediately with maple syrup, fresh berries, or a dusting of powdered sugar. These pancakes are best eaten right away while they are at their fluffiest.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk ricotta → cottage cheese blended smooth for a similar creamy texture with higher protein content
- all-purpose flour → almond flour for a gluten-free and lower-carb alternative though the texture will be slightly denser
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-mixing the egg whites into the batter by stirring too aggressively which deflates all the air and results in flat dense pancakes instead of fluffy ones
- Cooking on heat that is too high which browns the outside quickly but leaves the thick batter raw and undercooked in the center of each pancake
Nutrition facts
Per serving: 350 calories, 16g protein, 32g carbs, 17g fat, 1g fiber.
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