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Ricotta pancakes bring a delightful twist to your breakfast or brunch routine. These pancakes are incredibly soft and fluffy, with a smooth, creamy texture that sets them apart from traditional pancakes. They combine the tanginess of buttermilk with the richness of ricotta cheese, making every bite melt in your mouth. Perfect for a special weekend morning or any time you want to treat yourself, they take about 30 minutes from start to finish.
I first made these on a lazy Sunday when I wanted something a little different, and now they are a crowd-pleaser every time I make them. My family loves how much lighter and fluffier they feel compared to regular pancakes, and they always ask for seconds.
Ingredients
- Ricotta cheese: whole milk ricotta makes the pancakes creamy and moist be sure to use full fat for the best texture
- Buttermilk: adds a slight tang and helps keep the pancakes tender
- Eggs: separate the whites and yolks to whip the whites for extra fluffiness
- All-purpose flour: provides the structure of the pancakes choose fresh flour for better rise
- Baking powder and baking soda: act as leavening agents to make the pancakes light
- Sugar: sweetens the batter just enough without overpowering
- Vanilla extract: enhances the flavor naturally
- Salt: balances the sweetness and brightens all the flavors
- Butter for cooking: keeps the pancakes from sticking and adds flavor
Instructions
- Sift the Dry Ingredients:
- Combine the flour baking powder baking soda sugar and salt in a large bowl. Sifting will help mix the ingredients evenly and make the batter lighter.
- Separate the Eggs and Whisk the Whites:
- Carefully separate the egg whites from the yolks. In a clean bowl whisk the whites until soft peaks form. You can do this by hand or use a hand mixer starting slow and gradually increasing speed.
- Mix the Wet Ingredients:
- In another bowl whisk together the ricotta cheese egg yolks buttermilk and vanilla extract until smooth.
- Combine Wet and Dry:
- Fold the wet ingredients gently into the dry ingredients until just combined. Do not overmix or the pancakes will be tough.
- Fold in the Whipped Egg Whites:
- Carefully fold the whipped egg whites into the batter to keep it light and airy. Use a spatula and gently cut through the mixture folding from the bottom up.
- Let the Batter Rest:
- Allow the batter to rest for about 10 minutes. This lets the baking powder activate and helps the batter thicken slightly. Meanwhile preheat your skillet or griddle.
- Cook the Pancakes:
- Lightly grease your skillet with butter and preheat it over medium heat. Pour about a quarter cup of batter for each pancake. Wait until bubbles form on the surface and the edges look set before flipping with a spatula. Cook the other side for about 1 to 2 minutes until golden brown.
- Serve Warm:
- Serve your ricotta pancakes immediately topped with whipped cream fresh berries or your favorite syrup.
Ricotta is my favorite ingredient here because it transforms the texture completely. I remember once making these for my family when we had guests over and everyone was amazed at how light they were. It always feels like a little breakfast celebration when I make them.
Storage tips
Store leftover ricotta pancakes in an airtight container in the refrigerator for up to three days. Avoid stacking too many at once to prevent them from sticking together. Reheat gently in a warm pan rather than the microwave to keep the texture intact.
Ingredient substitutions
If you don’t have buttermilk, mix one tablespoon of lemon juice or vinegar with a cup of milk and let it sit for five minutes to curdle. For ricotta, you can try cream cheese thinned with a little milk but the texture will differ slightly. Use baking powder if you do not have baking soda but the rise may be more subtle.
Serving suggestions
Top your pancakes with fresh berries whipped cream and a drizzle of maple syrup for a classic combination. Lemon zest adds brightness and a sprinkle of toasted nuts can bring some crunch. For a decadent treat try a homemade strawberry sauce or honey.
These ricotta pancakes are airy tender and perfect for weekend mornings. Serve them warm with fresh berries whipped cream or a drizzle of maple syrup.
FAQs About This Recipe
- → What makes ricotta pancakes so fluffy?
Whipped egg whites and buttermilk contribute to a light, airy texture that gives ricotta pancakes their fluffiness.
- → Can I use low-fat ricotta for these pancakes?
Full-fat ricotta is recommended to achieve the best creamy texture and flavor, while low-fat versions may yield drier results.
- → How long should the batter rest before cooking?
Let the batter sit for about 10 minutes to allow baking powder activation and better pancake rise.
- → What is the best way to flip these pancakes?
Use a spatula fully under the pancake and wait until bubbles form on top before flipping for even cooking.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days and reheat gently in a warm skillet or microwave.
- → What toppings pair well with ricotta pancakes?
Whipped cream, fresh berries, or a homemade strawberry sauce complement the soft and creamy pancakes beautifully.