Print: The Best Ricotta Pancakes

These ricotta pancakes are fluffy, a little tangy, and make a very satisfying breakfast! This is my own recipe, which I have been making for years as these are our favorite kind of pancakes. Perfect with some fresh blueberries or strawberries.

Prep

20 min

Cook

48 min

Servings

Difficulty

Medium

Ingredients

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
0.5 cups skim milk
2 large eggs , separated
0.75 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil , or as needed

Instructions

1 Gather all ingredients. Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
2 Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
3 Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
4 Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
5 Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake.
6 Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Nutrition per serving

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