Name: Ricotta Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; ¾ cup all-purpose flour; 1 Tbsp sugar; 1 tsp baking powder; ¼ tsp baking soda; Pinch of salt; ¾ cup milk (plus extra if needed); 2 large eggs, separated; 1 tsp vanilla extract; Butter or oil, for cooking

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Light, fluffy pancakes enriched with creamy ricotta—delicate on the inside with golden edges and a subtly tangy richness. Ideal for a special breakfast or brunch treat.

Why You’ll Love This Recipe

Extra fluffy texture from ricotta
Mild tang adds depth of flavor
Quick and easy—just mix and cook
Versatile: top with fruit, syrup, nuts, or yogurt

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup ricotta cheese
3⁄4 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
¾ cup milk (plus extra if needed)
2 large eggs, separated
1 tsp vanilla extract
Butter or oil, for cooking

Directions

Combine dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk ricotta, milk, egg yolks, and vanilla until smooth.
Fold together: Add dry mix to wet and stir gently until just combined; batter should be thick.
Whip egg whites: In a clean bowl, beat egg whites to soft peaks.
Fold in whites: Gently fold whipped whites into batter—this ensures light, fluffy pancakes.
Preheat skillet: Heat a non-stick pan or griddle over medium-low and add butter or oil.
Cook pancakes: Scoop ~¼ cup batter per pancake. Cook until edges set and bubbles form (~2–3 min), then flip and cook 1–2 min until golden.
Serve: Stack hot pancakes and top as desired.

Servings and timing

Servings: 8–10 pancakes
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: ~22 minutes

Variations

Lemon ricotta: Stir in 1 tsp lemon zest for bright flavor
Blueberry ricotta: Fold in fresh or frozen blueberries before cooking
Chocolate chip: Add ¼ cup mini chocolate chips to the batter
Whole grain twist: Substitute half the flour with whole wheat
Spiced variation: Mix in ¼ tsp cinnamon or cardamom

Storage/Reheating

Store cooled pancakes in the fridge for up to 3 days or freeze in a single layer then bagged for up to 2 months. Reheat in a toaster, oven at 350 °F for 5–7 minutes, or microwave briefly until warmed.

Ricotta Pancakes

FAQs

Are ricotta pancakes dense?

Not at all—they’re airy and light, thanks to whipped egg whites and ricotta’s moisture.

Can I use cottage cheese instead?

You can—pulse in a blender for smoothness, though texture will be slightly different.

Do I need to separate eggs?

Yes—the whipped whites create the fluffy lift; don’t skip this step.

Can I make the batter ahead?

Mix through step 5, then refrigerate up to 24 hours. Fold in whipped whites just before cooking.

Are they gluten-free?

Use a gluten-free flour blend in place of all-purpose flour.

Can I use non-dairy milk?

Yes—any plant milk works fine; adjust thickness if batter becomes too thin.

What toppings go well?

Fresh berries, maple syrup, honey, yogurt, nut butter, or lemon curd all complement beautifully.

Can I make them dairy-free?

Use plant-based ricotta or silken tofu ricotta, non-dairy milk, and dairy-free butter or oil.

Do they freeze well?

Yes—once cooled, freeze in a single layer, then reheat straight from frozen in toaster or oven.

How do I avoid soggy centers?

Cook over medium-low heat and wait for bubbles to appear before flipping.

Conclusion

These Ricotta Pancakes are a fluffy, flavorful upgrade from classic pancakes—creamy, tender, and ready in just minutes. Whether topped with fruit, syrup, or fancied up with zest or chocolate chips, they’re sure to become a favorite breakfast or brunch treat. Enjoy!

Jessica