Description
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.
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
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk ricotta, milk, egg yolks, and vanilla extract until smooth.
- Gently stir the dry ingredients into the wet mixture until just combined; batter should be thick.
- In a clean bowl, beat egg whites until soft peaks form.
- Gently fold the whipped egg whites into the batter to keep it airy and light.
- Heat a non-stick skillet or griddle over medium-low heat and add butter or oil.
- Scoop about ¼ cup batter per pancake onto the skillet. Cook until edges set and bubbles form (~2–3 minutes).
- Flip and cook the other side for 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding more butter or oil to the skillet as needed.
- Serve warm with your favorite toppings.
Notes
Add 1 tsp lemon zest for a lemon ricotta variation.
Fold in blueberries or mini chocolate chips before cooking.
Substitute half the flour with whole wheat for a whole grain version.
Mix in ¼ tsp cinnamon or cardamom for a spiced variation.
Store extras in the fridge or freezer and reheat as needed.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
