Description
These Ricotta Pancakes are soft, fluffy, and creamy, perfect for a delicious breakfast. Made with whole milk ricotta cheese, they offer a light texture and subtle sweetness, complemented beautifully by maple syrup, fresh fruit, or powdered sugar.
Ingredients
Scale
Pancake Batter
- 1 cup whole milk ricotta cheese
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
For Serving
- Maple syrup
- Fresh fruit
- Powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, mix ricotta cheese, egg yolks, milk, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Combine Dry and Wet: Gently stir the dry ingredients into the ricotta mixture until just combined, being careful not to overmix to keep the pancakes light and fluffy.
- Beat Egg Whites: In another clean bowl, beat the egg whites until soft peaks form, then carefully fold them into the batter in two additions, keeping as much air in the batter as possible to maintain fluffiness.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Scoop approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes per side, until pancakes are golden brown and cooked through.
- Serve: Repeat with remaining batter and serve the pancakes warm topped with maple syrup, fresh fruit, or powdered sugar as desired.
Notes
- For added flavor, you can fold in lemon zest or mini chocolate chips into the batter before cooking.
- Leftover pancakes can be refrigerated and gently reheated in a skillet or microwave.
- Be careful not to overmix the batter to keep pancakes light and fluffy.
- Use a nonstick skillet for easy flipping and perfect golden crust.
