Fluffy Ricotta Pancakes
These pancakes are a wonderful way to celebrate the weekend. Don’t expect a typical buttermilk pancake (which is wonderful in its own right), rather, these scrumptious pancakes are super light and fluffy with a custard-like interior. We love these with fresh fruit, maple syrup, homemade lemon curd, or a bit of blueberry compote.
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Ingredients
- 1 cup ricotta cheese, drained
- 34 cup milk
- 2 large eggs, separated
- 1-1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 pinch salt
- butter for cooking the pancakes
Ingredients
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Instructions
- Preheat a griddle to 325° F, or place a non-stick skillet over medium-low heat.
- In a medium size bowl, add the flour, baking powder, and salt, stir to combine.
- In a large bowl, add the ricotta cheese, milk, egg yolks, sugar, and vanilla; stir together until thoroughly combined. Add the dry ingredients to the egg mixture and stir just until the flour is incorporated.
- In another large bowl, beat the egg whites until stiff, but not dry. Stir about 1/4 cup of the beaten egg whites into the pancake batter to lighten the mixture. With a spatula, gently fold in the remaining egg whites.
- Melt a little butter in the skillet or on the griddle, it should be just enough to coat the surface. With a 1/3-cup measure, scoop up some of the pancake batter and pour it onto the hot griddle. Cook the pancakes about 3 to 4 minutes, or until the undersides are golden brown and small bubbles start popping through on the top. Carefully flip the pancakes and continue cooking until golden brown on he bottom. Continue cooking the rest of the pancakes.
Recipe Notes
Variation:
Make Lemon Ricotta Pancakes by omitting the vanilla and adding 1 - 2 tsp fresh lemon juice and the zest of 1 lemon.
