It’s not everyday that you hear ricotta in a pancake. For some, the combination of the two ingredients are just too weird.

That’s what I thought too when I heard this recipe.

While I have used Ricotta for so many dishes, I have never tried ricotta in pancakes.

So, I was on the quest to try it. And so I made these pancakes.

O M to the G. These are the fluffiest and the yummiest pancakes I’ve ever tasted. I should say they’re one of the best pancakes I’ve ever had.

I tried these homemade ricotta pancakes a couple of months ago and I am hook. Almost every week, my daughter and I make these pancakes from scratch. They are delish.

Because I’ve done these pancakes with my daughter a couple of times, she already knows the recipe and procedures with her eyes closed.

I’ve served them during breakfast potluck. I do get the look from the people when they say the added ingredient in the pancakes. But when they taste them, they are in shock. They’re that good.

A couple of notes:

• Sift the flour so it’s easy to avoid lumps.
• Don’t over mix the batter as it will cause the pancakes to be dense than fluffy. Once the ingredients are all well-mixed, then, stop stirring.
• Add salt, if preferred. I find that adding a pinch of salt can bring the flavor out.

The Fluffiest Homemade Ricotta Pancakes

So, without further ado, here is the recipe for the Fluffiest Homemade Ricotta Pancakes.

Ingredients:

• 1 cup ricotta cheese
• 3/4 cup skim milk
• 2 eggs, separated
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 pinch of salt (optional)
• 1 tbsp oil, (canola oil preferred)

Instructions:

Stir wet ingredients except oil (i.e. ricotta cheese, skim milk, and eggs) together in a bowl until well combined.

On a separate bowl, stir all the dry ingredients (i.e. all-purpose flour, baking powder, and salt). Stir dry mixture to ricotta mixture. Combine the two mixtures together.

On another bowl, whisk the egg whites until frothy. Fold into the ricotta mixture.

Preheat a griddle to 325 degrees F or place a non-stick skilled over medium-low heat. Coat with oil or cooking spray. Pour batter onto the pan or skillet, preferably around 1/4 cup batter, and cook until you see bubbles on top of pancakes.

Flip the pancakes and cook until browned on the other side. If you desire to make small or bigger pancakes, you can adjust how much batter you pour on the pan or skillet.

The Fluffiest Homemade Ricotta Pancakes

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

The fluffiest homemade ricotta pancakes you'll ever have. So simple you can make these in less than 30 minutes.

Serves: 12-14 servings

Ingredients

• 1 cup ricotta cheese
• ¾ cup skim milk
• 2 eggs, separated
• ¾ cup all-purpose flour
• 1 tsp baking powder
• 1 pinch of salt (optional)
• 1 tbsp oil, (canola oil preferred)

Instructions

1. Stir wet ingredients except oil (i.e. ricotta cheese, skim milk, and eggs) together in a bowl until well combined.
2. On a separate bowl, stir all the dry ingredients (i.e. all-purpose flour, baking powder, and salt). Stir dry mixture to ricotta mixture. Combine the two mixtures together.
3. On another bowl, whisk the egg whites until frothy. Fold into the ricotta mixture.
4. Preheat a griddle to 325 degrees F or place a non-stick skilled over medium-low heat. Coat with oil or cooking spray. Pour batter onto the pan or skillet, preferably around ¼ cup batter, and cook until you see bubbles on top of pancakes.
5. Flip the pancakes and cook until browned on the other side. If you desire to make small or bigger pancakes, you can adjust how much batter you pour on the pan or skillet.

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