Fluffy Ricotta Pancakes
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.
Incredibly light and tender ricotta pancakes cooked up golden in just 15 minutes.
Nutrition per serving
Ingredients
base
sweetener
leavening
cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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