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The Best Ricotta Pancakes

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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. Perfect for brunch or a special morning treat, they’re golden on the outside, soft on the inside, and irresistibly delicious with syrup or fresh fruit.

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

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
  2. In a separate bowl, combine ricotta, egg yolks, milk, vanilla, and lemon zest. Mix until smooth.
  3. Gently stir the wet ingredients into the dry ingredients until just combined—do not overmix.
  4. In another bowl, whip egg whites to soft peaks using a whisk or hand mixer.
  5. Fold the whipped egg whites into the batter gently to keep it light and airy.
  6. Heat a non-stick skillet or griddle over medium heat and add butter or oil.
  7. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
  8. Serve warm with maple syrup, fresh berries, or your favorite toppings.

Notes

  • Add blueberries or chopped strawberries directly into the batter for a fruity twist.
  • Try a pinch of cinnamon or cardamom for a cozy flavor.
  • For a dessert-style version, top with whipped cream and chocolate shavings.
  • Swap almond extract for vanilla for a unique flavor variation.
  • Store leftover pancakes in the fridge for up to 3 days or freeze with parchment between layers.

Nutrition

Find it online: https://cookedbymaya.com/the-best-ricotta-pancakes/