Soft Fluffy Ricotta Pancakes (Printer-Friendly)
Creamy ricotta pancakes with fluffy texture, ideal for a special breakfast or brunch, ready in 30 minutes.
# What You’ll Need:
→ Dairy
01 -
1 cup whole milk ricotta cheese
02 -
1/2 cup buttermilk
→ Dry Ingredients
03 -
1 cup all-purpose flour
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon baking soda
07 -
1/4 teaspoon salt
→ Eggs
08 -
3 large eggs, separated
→ Fat
09 -
2 tablespoons unsalted butter, melted and cooled, plus more for cooking
# Steps to Make This:
01 -
Whisk egg whites using a hand mixer or whisk until soft peaks form and set aside.
02 -
In a large bowl, mix the ricotta cheese, buttermilk, egg yolks, and melted butter until smooth.
03 -
In a separate bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
04 -
Gradually fold the dry ingredients into the ricotta mixture until just combined, avoiding overmixing.
05 -
Gently fold the whipped egg whites into the batter until no streaks remain, preserving the airy texture.
06 -
Let the batter rest for 10 minutes to activate the leavening agents and allow the flavors to meld.
07 -
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
08 -
Pour 1/4 to 1/3 cup batter onto the pan for each pancake and cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1-2 minutes until golden brown.
09 -
Serve warm with whipped cream and fresh berries or syrup as desired.
# Additional Notes:
01 -
Use full-fat ricotta to achieve a creamy texture. Whisk egg whites to soft peaks for maximum fluffiness. Allow batter to rest for best rise. Use a measuring cup or ice cream scoop for uniform pancakes. Ensure pan is properly preheated and greased before cooking.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.