Light Fluffy Ricotta Pancakes

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

This recipe has become my go-to brunch treat, impressing family and friends alike with its airy softness and subtle tang from the ricotta.

Ingredients

• All-purpose flour: 1 cup (125 g)
• Granulated sugar: 2 tbsp
• Baking powder: 1 tsp
• Baking soda: ½ tsp
• Salt: ¼ tsp
• Ricotta cheese: 1 cup (240 g), whole milk or part-skim
• Milk: ¾ cup (180 ml)
• Eggs: 2 large, separated
• Vanilla extract: 1 tsp
• Lemon zest: of 1 lemon (optional)
• Melted unsalted butter: 2 tbsp plus more for cooking

Instructions

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

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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.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

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My family loves gathering around these pancakes on weekend mornings for cozy conversations and laughter.

Serving Suggestions

Try serving with fresh berries maple syrup or a dollop of Greek yogurt for added protein and tang.

Variations

Substitute whole wheat flour for a nuttier taste or add lemon zest for a refreshing twist.

Storage Tips

Leftover pancakes can be refrigerated up to 3 days or frozen for up to 1 month. Reheat gently for best texture.

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Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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These ricotta pancakes bring simple ingredients together for a light satisfying meal any time of day.

Recipe FAQs

→ What does ricotta add to the pancakes?

Ricotta contributes a creamy richness and moisture, resulting in a tender, fluffy texture that sets these pancakes apart.

→ How can I achieve the fluffiest pancakes?

Whip the egg whites to soft peaks separately and gently fold them into the batter to maintain airiness and lightness.

→ Can I substitute the flour used here?

Yes, whole wheat flour can be used for a nuttier flavor, but it may slightly alter the texture and color.

→ Is lemon zest necessary and what does it provide?

Lemon zest is optional but adds a bright, fresh note that complements the creamy ricotta and vanilla.

→ What cooking tools are essential for these pancakes?

A nonstick skillet or griddle, mixing bowls, a whisk or electric mixer for egg whites, and a spatula are recommended.

→ How should these pancakes be served for best flavor?

Serve warm with maple syrup, fresh berries, or a light dusting of powdered sugar to enhance their delicate taste.