Ricotta Pancakes Recipe

I’m obsessed with Best Lemon Ricotta Pancakes made from whole milk ricotta, whipped egg whites, lemon zest, vanilla and a little melted butter. They rely on pantry staples like flour and sugar and get a shower of maple syrup and fresh berries. Read on if you want the full recipe.

I never expected pancakes to get such a glow up, but these ricotta pancakes do it every time. I mix 1 cup whole-milk ricotta cheese with 1 cup all-purpose flour, a little granulated sugar and 1 teaspoon baking powder, then fold in 2 large eggs with the whites whipped for extra fluff.

Add about 1/2 cup milk and 1 teaspoon vanilla extract, plus the zest of 1 lemon when I want that bright pop. A few tablespoons of melted butter finish the batter and help them crisp up in the skillet so you get crispy edges but creamy centers with every bite.

I call this my easiest pancake recipe and also my go-to for a simple healthy pancake recipe when guests show up. Serve with maple syrup, powdered sugar and fresh berries if you feel fancy.

I promise it’s forgiving and weirdly impressive, even if you rush, so try it and see.

Why I Like this Recipe

1) I love how the ricotta makes each bite creamy in the middle while the edges still get a little crispy.
2) I like that it uses normal pantry stuff so I can make it any morning without a special trip to the store.
3) I like how the whipped egg whites make them light and fluffy but still rich, not dense like some pancakes.
4) I like that a little lemon zest and fresh berries turn simple pancakes into something that feels special.

Ingredients

• Ricotta cheese: High in protein and calcium, creamy, adds richness not much fibre, slightly tangy
• Eggs (separated): Protein-packed, gives structure and lift, yolks add richness, whites make it fluffy
• All-purpose flour: Provides carbs for energy, creates body, not much fibre so less filling
• Granulated sugar: Sweetens and helps browning, simple carbs so not very healthy in large amounts
• Unsalted butter: Adds fat and flavor, helps browning, calorie dense but tastes great
• Lemon zest (optional): Bright citrus aroma, adds tang and brightness, almost no calories or fibre
• Milk: Thins batter, adds calcium and some protein, extra milk makes pancakes tender

Ingredient Quantities

• • 1 cup whole-milk ricotta cheese (slightly lumpy is ok, makes em extra creamy)

• • 1 cup all-purpose flour

• • 2 tablespoons granulated sugar

• • 1 teaspoon baking powder

• • 1/4 teaspoon fine sea salt

• • 2 large eggs, separated (whites whipped for fluff, yolks mixed into batter)

• • 1/2 cup milk (whole or 2%, add a little more if batter seems too thick)

• • 1 teaspoon vanilla extract

• • 2 tablespoons unsalted butter, melted, plus more for the skillet

• • Zest of 1 lemon (optional, about 1 teaspoon, but it really brightens things)

• • Maple syrup, powdered sugar and fresh berries for serving (optional)

How to Make this

1. Gather everything and separate the eggs: put the 2 egg whites in a clean bowl and the yolks in a larger mixing bowl with 1 cup ricotta, 1 teaspoon vanilla, 2 tablespoons melted butter, 1/2 cup milk and the zest of 1 lemon; slightly lumpy ricotta is fine, it makes them creamy.

2. Whisk the yolk mixture until smooth, then stir in 1 cup all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon fine sea salt until just combined; if the batter seems too thick add a splash more milk till it pours slowly.

3. Whip the egg whites with a pinch of salt until soft to stiff peaks form, you want them glossy and fluffy.

4. Fold one third of the whipped whites into the ricotta batter to lighten it, then gently fold in the rest; dont overmix or youll lose the air.

5. Heat a heavy skillet or griddle over medium heat and melt a little unsalted butter so the surface is slick and smells nutty but not burning.

6. Spoon about 1/4 cup batter per pancake onto the hot skillet (smaller pancakes cook more evenly), leave space between each one.

7. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook the second side until golden and the centers spring back, another 1 to 2 minutes.

8. Transfer cooked pancakes to a warm plate or keep them in a low oven around 200 degrees F while you finish the rest; add more butter to the skillet as needed so they get crispy edges and dont stick.

9. Serve immediately with maple syrup, a dusting of powdered sugar and fresh berries if you want; theyre best hot and slightly crisp outside with creamy ricotta inside.

Equipment Needed

1. Large mixing bowl for yolks and ricotta batter
2. small clean bowl for egg whites
3. Electric hand mixer or stand mixer with whisk attachment, or a balloon whisk if whipping by hand
4. Whisk for the yolk mixture
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons (1 cup, 1/2 cup, 1/4 cup, tablespoons, teaspoons)
7. Microplane or fine grater for lemon zest
8. Small saucepan or microwave safe bowl to melt butter
9. Heavy skillet or griddle (cast iron or nonstick)
10. Thin metal spatula or silicone turner for flipping
11. 1/4 cup measuring cup or small ladle to portion batter
12. Oven and baking sheet or a warm plate to keep pancakes warm

FAQ

Ricotta Pancakes Recipe Substitutions and Variations

• Ricotta: cottage cheese (blend a bit if you want it smooth), mascarpone (1:1, richer), or thick Greek yogurt (use about 3/4 cup yogurt plus 2 tbsp milk to match ricotta’s moisture)
• All-purpose flour: whole wheat pastry flour 1:1 for nuttier flavor, cake flour for a lighter pancake (use 1 cup minus 2 tbsp), or a 1:1 gluten free baking blend if you need GF
• Eggs (separated): if you don’t want to separate just use 2 whole eggs (pancakes will be less airy), or for an egg-free route whip 3 tbsp aquafaba to soft peaks for the whites and use 3 tbsp applesauce or mashed banana in place of yolks (changes texture and flavor)
• Milk: buttermilk 1:1 for extra tang and tender crumb (if you use buttermilk, you can drop baking powder to 1/2 tsp or add 1/4 tsp baking soda), or any plant milk like oat or almond 1:1
• Butter (melted): neutral oil like vegetable or canola 1:1 for frying, melted coconut oil 1:1 for subtle coconut note, or ghee 1:1 for nuttier flavor

Pro Tips

1) Whip the egg whites until glossy and holding soft to medium peaks, then fold them in gently in thirds using a spatula with a slow cut-and-fold motion; if you rush it you’ll knock out the air and they wont be fluffy, but a few tiny streaks of white are totally fine.

2) Measure your flour by spooning it into the cup and leveling it off so you don’t add too much, and keep the batter thick but pourable — add a splash more milk if it drips slowly, not a lot or the pancakes will be flat.

3) Heat the skillet to medium and melt butter till it smells nutty but not burnt, test with a tiny bit of batter first, and add more butter between batches so the edges crisp up and nothing sticks; clarified butter or a little neutral oil mixed with butter helps prevent burning.

4) Make smaller pancakes and keep finished ones on a wire rack in a 200 F oven so they stay crisp; stacking them will make them soggy fast, so only stack right before you serve.