Description
These Ricotta Pancakes are light, fluffy, and full of delicious ricotta cheese flavor. Perfect for a special weekend breakfast or brunch, these pancakes are sure to become a family favorite.
Ingredients
Scale
Pancake Batter:
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For Serving:
- butter or oil (for cooking)
- maple syrup
- powdered sugar
- fresh fruit
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
- In a separate bowl, stir together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet mixture and stir just until combined.
- In another clean bowl, beat the egg whites with a hand mixer or whisk until soft peaks form. Gently fold the egg whites into the batter in two additions, being careful not to deflate them.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm with maple syrup, a dusting of powdered sugar, or fresh fruit.
Notes
- For a lemony twist, add 1 teaspoon lemon zest to the batter.
- These pancakes freeze well—just reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 3g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
