Name: The Best Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup ricotta cheese (preferably full-fat); 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp sugar; 3 large eggs, separated; 3/4 cup milk (whole or 2%); 1 tsp vanilla extract; 1 tsp lemon zest (optional); Butter or oil, for cooking; Optional toppings: maple syrup, fresh berries, powdered sugar

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The Best Ricotta Pancakes are light, fluffy, and slightly creamy with a subtle tang that sets them apart from traditional pancakes. These are the kind of pancakes I make when I want breakfast to feel extra special—soft on the inside, golden on the outside, and perfect with a drizzle of syrup or a spoonful of fresh fruit.

Why I Love This Recipe

I love how these ricotta pancakes feel so luxurious without being heavy. The ricotta adds richness and moisture, while whipped egg whites keep the texture airy. Whether I’m cooking for a weekend brunch or a slow weekday morning, this recipe always brings a little joy to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ricotta cheese
All-purpose flour
Baking powder
Baking soda
Sugar
Eggs (separated)
Milk (whole or 2%)
Vanilla extract
Lemon zest (optional but adds brightness)
Butter or oil for cooking
Optional toppings: maple syrup, fresh berries, powdered sugar

Directions

I start by whisking together the flour, baking powder, baking soda, and sugar in a bowl.
In another bowl, I mix the ricotta, egg yolks, milk, vanilla, and lemon zest until smooth.
I combine the wet and dry ingredients gently—just until mixed.
Separately, I whip the egg whites to soft peaks, then fold them into the batter for a fluffy finish.
I heat a non-stick skillet or griddle over medium heat, add butter, and cook the pancakes in batches, flipping once bubbles appear and the edges look set.
I serve them warm with maple syrup and my favorite toppings.

Servings and timing

This recipe serves about 4 people and takes around 25 minutes total—10 minutes of prep and 15 minutes to cook the pancakes.

Variations

I sometimes add blueberries or chopped strawberries right into the batter.
A touch of cinnamon or cardamom gives the pancakes a cozy flavor.
For a dessert-style version, I top them with whipped cream and chocolate shavings.
Swapping in almond extract instead of vanilla gives the pancakes a different twist.

Storage/Reheating

Leftover pancakes keep in the fridge for up to 3 days. I reheat them in a skillet or toaster for best texture. They can also be frozen—just separate them with parchment paper and reheat from frozen in a toaster or warm oven.

FAQs

Can I use part-skim ricotta?

Yes, but I prefer full-fat ricotta for the richest flavor and best texture. Part-skim still works well if that’s what I have on hand.

Why do I separate the eggs?

I separate the eggs so I can whip the whites, which I then fold into the batter. This gives the pancakes their fluffy, airy texture.

Can I make the batter ahead of time?

I don’t recommend making the full batter ahead since the whipped egg whites can deflate. But I sometimes prep the dry and wet components separately and combine them just before cooking.

What can I serve these with?

I love them with maple syrup and fresh berries, but lemon curd, honey, or a dollop of Greek yogurt are all great too.

Can I make these gluten-free?

Yes, I use a 1-to-1 gluten-free flour blend with good results. Just be sure to mix gently and don’t overwork the batter.

Conclusion

The Best Ricotta Pancakes are everything I want in a breakfast—fluffy, rich, and full of subtle flavor. They’re easy enough for a relaxed morning but impressive enough for guests. Once I tried them, I found it hard to go back to regular pancakes.