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Ricotta pancakes are incredibly soft and fluffy with a creamy texture that almost melts in your mouth. This recipe brings a delightful twist to the classic pancake by adding ricotta cheese, creating a smooth and tender batter that makes breakfast feel special. Despite the extra steps, these pancakes come together in about 30 minutes and are perfect for a homemade brunch or a cozy weekend morning treat.
I first made these on a lazy Sunday morning and was amazed how effortlessly fluffy and creamy they turned out. Now they are a favorite for weekend breakfasts that impress without requiring fancy ingredients or techniques.
Ingredients
- Ricotta cheese: whole milk ricotta gives the pancakes their signature creaminess and moist texture—pick the freshest you can find for best flavor
- Buttermilk: acidity combines with baking powder to help the pancakes rise and adds a subtle tang—full fat buttermilk is best
- Large eggs: separated egg whites whipped for fluffiness and yolks folded in for richness
- Allpurpose flour: provides structure—opt for fresh flour without lumps for a smooth batter
- Sugar: a small amount to balance the tang of buttermilk and ricotta
- Baking powder: fresh and active to give a good lift to your pancakes
- Salt: just a pinch to enhance flavors
- Vanilla extract: adds warmth and complements the creamy ricotta
Instructions
- Sift the dry ingredients:
- Sift flour, baking powder, sugar, and salt together in a large bowl to ensure even distribution and remove lumps—this helps create a smooth batter
- Whip the egg whites:
- In a separate clean bowl, beat the egg whites using an electric mixer or immersion blender with a whisk attachment until soft peaks form—this means the whites hold shape but are still soft to the touch
- Combine the wet ingredients:
- In another bowl, whisk together the ricotta, egg yolks, buttermilk, and vanilla extract until smooth and well combined—this mix provides moisture and richness
- Fold wet into dry:
- Gently fold the wet ricotta mixture into the sifted dry ingredients with a spatula until mostly combined—avoid overmixing to keep the batter tender
- Incorporate the egg whites:
- Carefully fold the whipped egg whites into the batter in two additions, being gentle to keep as much air as possible in the mixture—this step makes the pancakes light and fluffy
- Rest the batter while heating the pan:
- Let the batter sit for about 10 minutes to allow the baking powder to activate and preheat a nonstick skillet or griddle over medium heat
- Cook the pancakes:
- Lightly grease the pan, then pour about a quarter to a third cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes
- Flip and finish cooking:
- Carefully flip each pancake with a spatula and cook for another 2 minutes or until golden and cooked through
- Serve warm:
- Serve warm topped with fresh berries and whipped cream or your favorite syrup
Ricotta is my favorite because it gives pancakes a luxurious moistness without heaviness. One Sunday, I surprised my family with these pancakes topped with fresh blackberries and whipped cream and it instantly became our new go-to breakfast.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator where they will stay fresh up to three days. To reheat, warm them gently in a nonstick skillet over low heat to keep their softness and avoid drying out. Microwaving for a few seconds also works for a quick fix but may affect the texture slightly.
Ingredient Substitutions
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes before using. Partskim ricotta can work but for best results stick to whole milk ricotta. For a glutenfree version, try a cupforcup glutenfree flour blend.
Serving Suggestions
These pancakes shine with fresh berries such as blueberries, strawberries, or blackberries and a dollop of whipped cream or a drizzle of maple syrup. You can also try a homemade strawberry sauce or lemon curd for a bright contrast. Add a side of crispy bacon or sausage for a savory pairing.
Enjoy these ricotta pancakes warm with berries or syrup for a special breakfast. They reheat well and make a great makeahead treat.
Common Recipe Questions
- → What makes ricotta pancakes so fluffy?
The fluffiness comes from whisked egg whites folded into the batter and the use of whole milk ricotta, which adds moisture and softness.
- → Can I substitute ricotta with another cheese?
Ricotta's unique creamy texture and mild flavor are key, but cottage cheese can sometimes be used as a substitute though the texture will differ.
- → How should I cook the pancakes for best texture?
Preheat and grease the pan well, pour measured batter amounts, and flip only when bubbles form on the surface for an even golden finish.
- → How long can I store leftover pancakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and softness.
- → What toppings pair well with ricotta pancakes?
Whipped cream and fresh berries are classic choices, but warm fruit sauces or a drizzle of honey also complement their flavor beautifully.