Soft Fluffy Ricotta Pancakes

Ricotta pancakes are incredibly soft, creamy, smooth and fluffy pancakes that almost melt in your mouth. These pancakes are perfect for a special breakfast or brunch and take only about 30 minutes to make. If you want to step outside the usual classic pancake routine, ricotta pancakes bring a fresh texture while keeping a familiar flavor. The combination of whole milk ricotta cheese, whipped egg whites and buttermilk makes them especially light and fluffy. They taste fantastic topped with whipped cream and fresh berries or even strawberry sauce.

I first made this recipe for a weekend brunch and my whole family was hooked immediately. It has since become my go to pancake recipe whenever I want to impress guests with something a little different.

Ingredients

• Whole milk ricotta cheese: Gives these pancakes a creamy, smooth texture choose full fat for the best result
• Egg whites: Whipped to soft peaks add airy lightness and fluffiness
• Buttermilk: Contributes tang and tenderness try to get fresh buttermilk or make a substitute with milk and vinegar if needed
• Flour: Provides the base structure choose all purpose flour for a balanced texture
• Baking powder: Acts as the leavening agent for rise and fluff
• Sugar: Lightly sweetens without overpowering use granulated sugar
• Vanilla extract: Adds fragrance and depth of flavor
• Salt: Balances the sweetness and enhances overall taste
• Butter: For greasing the pan and flavor

Instructions

Sift and Combine Dry Ingredients:

Sift the flour baking powder sugar and salt into a large bowl to ensure even distribution This makes sure your pancakes rise evenly and avoid lumps

Whisk Ricotta and Wet Ingredients:

In a separate bowl gently combine ricotta buttermilk egg yolks and vanilla extract until smooth Take care not to overmix the batter should be creamy but not runny

Whip Egg Whites:

Using a hand whisk or electric mixer whisk egg whites until soft peaks form This step is crucial for light fluffiness so be patient and do not skip Soft peaks mean the whites hold shape but tips gently fold over when you lift the whisk

Fold Egg Whites into Batter:

Gently fold the whipped egg whites into the ricotta mixture using a spatula Use a gentle lifting motion to retain the airiness rather than stirring vigorously which would deflate the batter

Let the Batter Rest:

Allow the batter to sit at room temperature for around 10 minutes This gives the baking powder time to react and the batter time to thicken slightly for better pancakes Meanwhile preheat your pan or griddle

Prepare the Pan:

Lightly grease a nonstick skillet or griddle with butter over medium heat Make sure it is hot but not smoking before adding the batter

Cook Pancakes:

Using a quarter to a third cup measuring cup or an ice cream scoop pour batter onto the pan ensuring pancakes are similar sizes Cook until bubbles begin to form on the surface and edges start to look set about 2 to 3 minutes

Flip the Pancakes:

Carefully slide a spatula under each pancake and flip with a quick wrist motion Cook for 1 to 2 minutes on the other side or until golden brown and cooked through

Keep Warm and Serve:

Place cooked pancakes on a plate and keep warm in a low oven or covered until all are cooked Serve with whipped cream fresh berries or your favorite syrup

Ricotta is my favorite ingredient here It adds creaminess without heaviness and keeps the pancakes moist but light all at once One memorable breakfast was when I served a stack topped with whipped cream and fresh blackberries to my family on a chilly weekend and everyone marveled at how delicate and special it tasted It’s a recipe that has turned simple mornings into something a little magical.

Storage Tips

To keep leftover pancakes fresh store them in an airtight container in the refrigerator They will stay good for about three days For best texture when reheating warm them gently in a skillet rather than the microwave This prevents sogginess and preserves their light fluffy character

Ingredient Substitutions

If you do not have whole milk ricotta part skim can work but expect slightly less creaminess No buttermilk Use a mix of milk with a teaspoon of vinegar or lemon juice and let it sit for 5 to 10 minutes before adding You can swap granulated sugar with honey or maple syrup but reduce slightly to avoid over sweetness

Serving Suggestions

Ricotta pancakes pair beautifully with fresh fruit like blueberries strawberries or blackberries A dollop of whipped cream or a drizzle of pure maple syrup highlights their creamy texture For a fruity twist make a quick strawberry sauce by cooking down fresh strawberries with a little sugar

Serve warm with whipped cream or syrup for the best experience. These pancakes make mornings feel special with minimal fuss.

Common Questions About Recipes

→ What ingredient makes these pancakes exceptionally fluffy?

Whipped egg whites combined with full-fat ricotta contribute to the pancakes' distinctive fluffy texture.

→ Can I prepare the batter in advance?

It's best to let the batter rest for about 10 minutes before cooking, but preparing it too far ahead isn't recommended for optimal rise.

→ How should I know when to flip the pancakes?

Wait until bubbles form on the top surface and edges begin to set before flipping for even cooking.

→ What toppings complement these pancakes well?

Fresh berries, whipped cream, or a homemade strawberry sauce pair beautifully with their creamy flavor.

→ How can leftover pancakes be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a warm skillet or briefly in the microwave.