Save to Pinterest Delicate, airy pancakes enriched with creamy ricotta cheese, perfect for a special breakfast or brunch.
This has become my go-to recipe when I want to impress guests with minimal effort and maximum flavor.
Ingredients
- Dry Ingredients: 1 cup (125 g) all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, ½ 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
- 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.
Save to Pinterest My family looks forward to these pancakes every weekend we make them together in the kitchen.
Serving Suggestions
Serve with fresh berries maple syrup or a dollop of Greek yogurt for a perfect brunch.
Storage Tips
Leftover pancakes can be frozen and reheated in a toaster or microwave for a quick breakfast.
Variations
Try adding lemon zest or substituting whole wheat flour to add a different flavor dimension.
Save to Pinterest Enjoy these fluffy ricotta pancakes any time you want a light but satisfying meal.
Recipe FAQs
- → How to achieve fluffy texture?
Whip egg whites until soft peaks form and gently fold them into the batter to incorporate air without deflating.
- → Can I use whole wheat flour instead?
Yes, substituting whole wheat flour adds a nuttier flavor and more fiber while maintaining a tender crumb.
- → What enhances the lemon flavor?
Adding extra lemon zest or a splash of lemon juice brightens the pancakes and balances the richness.
- → Which cooking fat is recommended?
Use melted unsalted butter in the batter and brush the skillet lightly with butter for a golden crust and rich taste.
- → How to store leftovers?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet or toaster.