Soft Fluffy Ricotta Pancakes (Printer-Friendly)
Enjoy soft, creamy ricotta pancakes with whipped cream and berries, perfect for a delightful breakfast or brunch.
# What You'll Need:
→ Dairy
01 -
1 cup whole milk ricotta cheese
02 -
1 cup buttermilk
→ Eggs
03 -
3 large eggs, separated
→ Dry Ingredients
04 -
1 cup all-purpose flour
05 -
1 tablespoon granulated sugar
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Fats
09 -
2 tablespoons unsalted butter, melted
→ Flavors
10 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Whisk the egg whites in a clean bowl until soft peaks form using a hand mixer or whisk.
02 -
In a separate large bowl, combine ricotta cheese, buttermilk, egg yolks, melted butter, and vanilla extract. Mix until smooth.
03 -
In another bowl, sift together flour, sugar, baking powder, baking soda, and salt.
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
05 -
Carefully fold the whipped egg whites into the batter using a spatula, preserving the airiness.
06 -
Let the batter sit at room temperature for 10 minutes to allow activation of the leavening agents.
07 -
Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil.
08 -
Using a 1/4 to 1/3 cup measure, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook the other side until golden, about 1-2 minutes more.
09 -
Serve pancakes immediately topped with whipped cream and fresh berries or syrup as desired.
# Extra Suggestions:
01 -
Use full-fat ricotta cheese for a rich and creamy texture.
02 -
Ensure egg whites are whipped to soft peaks to incorporate maximum fluffiness.
03 -
Allow batter to rest before cooking to enhance rise and texture.
04 -
Use a measuring cup or an ice cream scoop for uniform pancake sizes.
05 -
Reheat leftovers gently in a warm skillet for best texture.