Beat the heat with a refreshingly simmer-free recipe for Pasta with No-Cook Tomato Sauce. Summer days, driftin' away! Hit pause on that Grease soundtrack and swap "d…
Fluffy Ricotta Pancakes
- 26 Comments
Add a creative spin on a breakfast classic with a quick and easy recipe for Fluffy Ricotta Pancakes.
There are more than a dozen takes on pancakes on Just a Taste, ranging from the classic buttermilk stack to the summertime favorite corn-filled flapjacks. And who can forget the savory king of them all, cheesy potato pancakes!
While I am a fan of all things sweet and savory when it comes to carb towers, there’s just something about the addition of creamy ricotta cheese in this latest creation that has this recipe heading to the top of my breakfast list.
The pancakes start off like any traditional batter, with the usual suspects of flour, eggs and milk making their appearances.
But then an extra step takes these bad boys from flat to fluffy.
Unlike ordinary pancakes, which puff up and cook through in 2 to 3 minutes, ricotta pancakes usually take a bit longer to fully cook. So embrace the longer cook time with a mimosa (or two) while you prepare your toppings. I’ve opted for warm maple syrup and the season’s best-looking berries, but any type of fruit compote, chopped nuts or a dollop of whipped cream would be welcome additions. (Especially if it’s my Secret Ingredient Whipped Cream!)
Fluffy Ricotta Pancakes
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup whole milk ricotta cheese
- 3 Tablespoons sugar
- 1/4 cup whole milk
- Maple syrup, for serving
In a large bowl, whisk together the flour, baking powder and salt.
Separate the egg yolks and egg whites into two bowls.
To the bowl with the egg yolks, add the ricotta cheese and sugar and whisk until combined. Add the mixture to the bowl with the flour and stir until smooth, then stir in the milk.
Beat the egg whites using a handheld electric mixer (or stand mixer) until stuff peaks form.
Fold the egg whites into the batter just until combined. (Do not overmix.)
Preheat a griddle or grill pan over medium heat then add 1/4 cup batter per pancakes. Once bubbles form across the surface of each pancake, flip them once and continue cooking an additional 1 to 2 minutes. (See Kelly’s Note.) Serve with maple syrup.
Ricotta pancakes generally take longer to cook than traditional pancakes, so it’s important to wait to flip them until there are bubbles across the entire surface of each pancake.
★ Did you make this recipe? Don't forget to give it a star rating below!