If you’re tired of dry, flat pancakes, it’s time to level up with ricotta pancakes—the fluffiest, creamiest version of the classic breakfast stack. These beauties are enriched with ricotta cheese, giving them an ultra-light texture inside while remaining golden on the outside. They’re subtly sweet, gently lemony, and endlessly customizable with your favorite toppings.
Whether you’re cooking for a cozy weekend brunch or want to impress overnight guests, this recipe is guaranteed to wow.
🥣 Ingredients:
1 cup ricotta cheese (full-fat for best texture)
2 large eggs, separated
3/4 cup milk (any kind)
1/2 tsp vanilla extract
1 tbsp lemon zest (optional but recommended)
3/4 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
Butter or oil for the pan
Optional Toppings:
Maple syrup, honey, fresh berries, powdered sugar, whipped cream, lemon curd
👨🍳 Instructions:
Step 1: Prep the Ricotta Base
In a large bowl, whisk together the ricotta, egg yolks, milk, vanilla extract, and lemon zest until smooth.
Step 2: Combine Dry Ingredients
In a separate bowl, mix the flour, sugar, baking powder, and salt. Gently stir the dry ingredients into the ricotta mixture until just combined—don’t overmix.
Step 3: Whip the Egg Whites
Using a hand mixer or whisk, beat the egg whites in a clean bowl until soft peaks form. This is the key to extra-fluffy pancakes.
Step 4: Fold It All Together
Carefully fold the whipped egg whites into the batter using a spatula. Use a gentle hand to keep the air in the batter—it should be light and airy.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake and spread slightly. Cook for 2–3 minutes per side, or until golden brown and cooked through.
Step 6: Serve Warm
Serve immediately with your favorite toppings! These pancakes are especially great with fresh berries and a drizzle of warm maple syrup.
💡 Tips & Variations:
Add blueberries or chocolate chips into the batter for a fun twist.
For extra lemon flavor, top with lemon curd and a dusting of powdered sugar.
These freeze well—just separate with parchment and reheat in the toaster.
✅ Why Ricotta Pancakes Work:
Ricotta adds richness and moisture.
Whipped egg whites create a fluffy texture.
Lemon zest brightens the flavor, balancing the richness.
Low sugar means you can go wild with sweet toppings!
📦 Storage:
Leftovers can be stored in the fridge for 2–3 days or frozen for up to a month. Reheat in the toaster or oven for best texture.