Start your day with a stack of irresistibly fluffy ricotta pancakes that are soft, creamy, and full of rich flavor. Whether you are planning a cozy weekend brunch or a weekday breakfast that feels indulgent, this easy pancake recipe offers a light and airy texture that traditional fluffy ricotta pancakes can’t match.
Why These Fluffy Ricotta Pancakes Work
The secret to these pancakes lies in the ricotta cheese and whipped egg whites. Ricotta adds creaminess without making the batter too dense, while whipped egg whites give each bite a light, airy texture. The result? Fluffy Ricotta Pancakes that are tender, moist, and melt-in-your-mouth delicious and you can try best Spiced Cream Cheese Pancakes.
Tools You’ll Need
- Mixing bowls
- Spatula
- Whisk or hand mixer
- Nonstick skillet or griddle
- Measuring cups and spoons
Ingredients For Fluffy Ricotta Pancakes
To make these Fluffy Ricotta Pancakes, you’ll need:
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp sugar (or 4 tbsp monk fruit sweetener for a low-carb option)
- 1 cup ricotta cheese (whole milk or part-skim)
- 4 large eggs (separated)
- ½ tsp vanilla extract (optional)
- ½ cup milk (any variety)
- 2 tbsp olive oil or butter, divided
Instructions For Fluffy Ricotta Pancakes
1. Combine Dry Ingredients
In a large bowl, combine the flour, baking powder, salt, and sugar until well mixed.
2. Prepare Wet Mixture
In a separate bowl, stir together the ricotta cheese, egg yolks, vanilla extract, and milk until the mixture is smooth and homogeneous.
3. Whip Egg Whites
In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form. This adds essential lift and fluffiness to the Batter.
4. Mix Batter
Gently pour the ricotta mixture into the dry ingredients and mix until just combined. Then, carefully fold in the whipped egg whites in two parts, ensuring that the batter does not deflate.
5. Cook Pancakes
Heat a nonstick skillet over medium heat and add a small amount of oil or butter. Scoop ¼-cupfuls of the Batter onto the skillet and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for an additional 1–2 minutes, until light brown and cooked through.
6. Serve Warm
Transfer the cooked pancakes to a warm plate and cover loosely with foil while you finish the rest. Serve warm with maple syrup, berries, or whipped cream.
Fluffy Ricotta Pancakes: Light & Creamy Breakfast Treat
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp monk fruit sweetener or sugar
- 1 cup ricotta cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract optional
- 2 tbsp olive oil or oil of choice divided
Instructions
- In a large bowl, blend the flour, baking powder, salt, and sugar together.
- In another bowl, whisk the ricotta cheese, eggs, 1 tbsp oil, vanilla extract, and milk until the mixture is well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can make the pancakes tough.
- Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan. Using a 1/4 cup measure, scoop the batter into the pan.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve the pancakes warm with your favourite toppings, such as fresh fruit, maple syrup, or whipped cream.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Tips for Perfect Fluffy Ricotta Pancakes
- Do Not Overmix: Stir until the batter is just combined. Overmixing can make fluffy ricotta pancakes dense.
- Use Moderate Heat: Too hot and they’ll brown too fast before cooking through.
- Lighten It Up: Adjust the Batter with a bit more milk if it feels too thick.
- Add Mix-Ins: Blueberries, lemon zest, or chocolate chips can add fun flavor twists.
Variations
- Lemon Ricotta Pancakes: Add one tablespoon of lemon zest and one tablespoon of lemon juice for a citrusy twist.
- Blueberry Ricotta Pancakes: Gently fold in 1 cup of fresh or frozen blueberries.
- Chocolate Chip Version: Add ½ cup mini chocolate chips for a sweeter take.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Store in a ziplock bag in the freezer for up to 3 months. Reheat in a toaster, or an oven preheated to 350°F for 10–15 minutes, or on a lightly greased pan.
A Must-Try Breakfast Classic
These fluffy ricotta pancakes are perfect for a family brunch, special occasions, or just when you want to treat yourself easy, satisfying, and delicious every time. Don’t forget to snap a photo with your favorite toppings! And also try this recipe Buttermilk Oatmeal Pancakes.
Frequently Asked Questions (FAQs)
What do ricotta pancakes taste like?
Ricotta pancakes are light, creamy, and slightly more decadent than regular pancakes. They have a soft, melt-in-your-mouth texture with a subtle cheesiness that pairs perfectly with sweet toppings.
Can I make ricotta pancakes ahead of time?
Yes! You can refrigerate cooked pancakes for up to 3 days or freeze them for up to 3 months. Reheat in the toaster, oven, or skillet until warm.
Do I need to whip the egg whites?
Whipping the egg whites is the key to extra-fluffy pancakes. If you forget this step, your pancakes will still taste delicious, but won’t have the same airy lift.
Can I make ricotta pancakes without flour?
Yes, you can swap all-purpose flour with almond flour or a gluten-free 1:1 blend. The texture may vary slightly, but they’ll still be soft and tasty.
What toppings go best with ricotta pancakes?
Classic options include maple syrup, honey, and fresh berries. For extra indulgence, try whipped cream, lemon curd, or a dusting of powdered sugar.
