Soft Fluffy Ricotta Pancakes (Printer-Friendly Version)
Light and creamy ricotta pancakes with a fluffy texture, ideal for a delightful morning treat or brunch.
# Ingredients Needed:
→ Dairy
01 -
1 cup whole milk ricotta cheese
02 -
1/2 cup buttermilk
03 -
2 tablespoons unsalted butter, melted
→ Dry
04 -
1 cup all-purpose flour
05 -
1 tablespoon granulated sugar
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Eggs
09 -
3 large eggs, separated
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
02 -
In a separate large bowl, mix ricotta cheese, buttermilk, melted butter, and egg yolks until smooth.
03 -
Add the dry mixture to the wet ingredients and gently fold until just combined; avoid overmixing to maintain fluffiness.
04 -
Using an electric mixer or whisk, beat the egg whites in a clean bowl until soft peaks form.
05 -
Carefully fold the whipped egg whites into the batter to retain air and ensure a light texture.
06 -
Let the batter rest for 10 minutes to allow baking powder activation and improve pancake rise.
07 -
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil before cooking each batch.
08 -
Pour 1/4 to 1/3 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, then flip carefully with a spatula and cook until golden brown on the other side, about 2 minutes per side.
09 -
Transfer cooked pancakes to a plate; serve immediately with toppings like whipped cream and fresh berries if desired.
# Helpful Hints:
01 -
Use full-fat ricotta for optimal texture and richness.
02 -
Whisk egg whites to soft peaks for maximum fluffiness.
03 -
Allow batter to rest 10 minutes before cooking to enhance rise.
04 -
Preheat and grease skillet well to prevent sticking and promote even cooking.
05 -
Use a measuring cup or ice cream scoop for uniform pancake size.