Soft Fluffy Ricotta Pancakes (Printer-Friendly)

Incredibly soft and fluffy ricotta pancakes with a creamy texture, perfect for a special breakfast or brunch.

# What You’ll Need:

→ Dairy

01 - 1 cup whole milk ricotta cheese
02 - 1 cup buttermilk

→ Produce

03 - 3 large eggs, separated

→ Dry Ingredients

04 - 1 cup all-purpose flour
05 - 1 tablespoon sugar
06 - 1 teaspoon baking powder
07 - ¼ teaspoon baking soda
08 - ½ teaspoon salt

→ Fat

09 - Butter or oil, for greasing the pan

# Steps to Follow:

01 - Separate the egg whites from the yolks, placing the whites in a clean bowl and the yolks in a separate large mixing bowl.
02 - Add ricotta cheese, buttermilk, and egg yolks to the large bowl; whisk together until smooth and homogenous.
03 - In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to maintain tenderness.
05 - Using an electric mixer or whisk, beat the egg whites until soft peaks form, providing lightness and volume.
06 - Gently fold the beaten egg whites into the batter carefully to maintain airiness and ensure a fluffy texture.
07 - Allow the batter to rest at room temperature for 10 minutes to activate leavening agents and promote fluffiness.
08 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
09 - Pour batter in ¼ to ⅓ cup portions onto the skillet; cook until bubbles appear on the surface, then flip with a spatula and cook until golden brown on the other side, approximately 2–3 minutes per side.
10 - Serve immediately, optionally topped with whipped cream and fresh berries for enhanced flavor.

# Helpful Hints:

01 - Use full-fat ricotta for optimal texture and flavor.
02 - Ensure egg whites are whipped to soft peaks to maximize fluffiness.
03 - Letting the batter rest helps improve pancake lightness.
04 - Preheat and grease the pan thoroughly to prevent sticking.
05 - Use a measuring cup or ice cream scoop to maintain uniform pancake size.
06 - Store leftovers in an airtight container refrigerated up to 3 days; reheat gently in a skillet or microwave.

Go Back