Name: The Best Ricotta Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: US
Ingredients: 1 cup plus 2 tablespoons whole milk ricotta cheese, preferably fresh; 1/2 cup skim milk; 2 large eggs, separated; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 pinch sea salt; 1 tablespoon canola oil, plus more for greasing

Pancake

The Best Ricotta Pancakes

Feb 28, 2024
by Arvel Schowalter
- 4.5 / 5 ( 40 Ratings)
27 Likes

PREP TIME

15 mins
COOK TIME

10 mins
TOTAL TIME

25 mins
SERVING

12 People
VIEWS

121

Indulge in the ethereal delight of these ricotta pancakes. Their pillowy texture and subtle tang offer a breakfast experience that transcends the ordinary. Imagine waking up to stacks of these golden beauties, adorned with fresh berries and a drizzle of maple syrup – pure breakfast bliss!

Ingridients

Adjust Servings

1 cup plus 2 tablespoons whole milk ricotta cheese, preferably fresh

1/2 cup skim milk

2 large eggs, separated

3/4 cup all-purpose flour

1 teaspoon baking powder

1 pinch sea salt

1 tablespoon canola oil, plus more for greasing

Nutrition

Carbohydrate

8 g
Cholesterol

38 mg
Fiber

0 g
Protein

5 g
Saturated Fat

2 g
Sodium

99 mg
Sugar

1 g
Fat

4 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Prepare the Griddle: Preheat a griddle to 325°F (165°C) or set a nonstick skillet over medium-low heat. (5 minutes)

02

Step

3 mins

Combine Wet Ingredients: In a mixing bowl, blend the ricotta cheese, milk, and egg yolks until thoroughly combined, creating a smooth and creamy base. (3 minutes)

03

Step

2 mins

Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold this dry mixture into the ricotta mixture until just combined, being careful not to overmix. (2 minutes)

04

Step

5 mins

Prepare Egg Whites: In another clean bowl, whisk the egg whites until they form soft, frothy peaks. Gently fold the egg whites into the ricotta batter, adding lightness and airiness. (5 minutes)

05

Step

1 mins

Cook the Pancakes: Lightly oil the preheated griddle with canola oil. Pour 1/4 cup of batter onto the hot surface for each pancake. (1 minute)

06

Step

13 mins

Flip and Finish: Cook the pancakes until golden brown on the bottom, approximately 1 to 2 minutes. Flip and continue cooking until golden brown on the other side, another 1 to 2 minutes. Repeat with the remaining batter, greasing the griddle between batches. (10-15 minutes)

For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
Substitute whole wheat flour for a nuttier flavor.
Serve with fresh berries, maple syrup, whipped cream, or a dusting of powdered sugar.

Arvel Schowalter

Written by

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