Ricotta Pancakes

Ingredients

• 150 g (1 1/4 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 4 g (1 teaspoon)baking powder
• 3 g (1/2 teaspoon)salt
• 25 g (2 tablespoons)granulated sugar
• 250 g (1 cup)full-fat ricotta
• 120 ml (1/2 cup)milk, not skimmed
• 2, separatedeggs
• 2.5 ml (1/2 teaspoon), or lemon juice and the zest of 1 lemonvanilla extract
• As neededbutter, for frying and serving

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, baking powder, salt and sugar together in a bowl.

2. 2

   Mix ricotta

   In a separate bowl, whisk the ricotta with the milk, vanilla or lemon, and the 2 egg yolks until most of the ricotta is smooth.

3. 3

   Loosen egg whites

   Quickly whisk the egg whites in another bowl. They do not need to form peaks; whisk just until loosened and easier to mix in.

4. 4

   Combine the batter

   Add the ricotta mixture to the flour mixture and stir gently until mostly combined. A few lumps are fine. Fold in the egg whites gently, then let the batter sit while you heat the pan.

5. 5

   Cook the pancakes

   Heat a skillet over medium heat; it is ready when a drop of water sizzles on the surface. Add a little butter or oil, then spoon 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear on top, flip and cook until heated through. Repeat with the remaining batter.

6. 6

   Keep them warm

   To keep cooked pancakes warm, place them on a cooling rack in an oven set to its lowest temperature.

7. 7

   Serve warm

   Serve with berries, bananas and real maple syrup, or choose other toppings you like.

What are ricotta pancakes?

Ricotta pancakes are an American-style breakfast pancake enriched with soft Italian cheese. The ricotta adds moisture and a gentle richness, while the batter still cooks into familiar, round pancakes.

This version separates the eggs and loosens the whites before folding them in. That keeps the mixing gentle and helps the finished pancakes stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 20g protein, 53g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while ricotta, eggs and milk contribute protein. Ricotta, egg yolks and butter bring much of the fat. Pair a serving with berries for fruit, or add yoghurt if you would like a more filling plate.

Why use ricotta?

Full-fat ricotta gives the batter its creamy texture and makes the pancakes more substantial than a basic flour-and-milk batter. Whisk it with the yolks and milk until most of the larger clumps have smoothed out.

A few small ricotta lumps are not a problem. The batter itself should not be beaten until completely smooth.

Keep the mixing gentle

Dry ingredients: whisk them together first so the raising agents and salt are distributed through the flour.

Wet ingredients: combine the ricotta mixture with the flour just until mostly incorporated, then fold in the loosened egg whites. Overmixing can make the pancakes less tender.

Know when to flip

Heat the skillet over medium heat and check it with a drop of water; a sizzle signals that it is ready. Add a small dab of butter or oil before each batch as needed.

Look for bubbles appearing on the surface before turning each pancake. After flipping, cook until the centre is heated through; the exact time depends on the pan and the size of the pancakes.

Choose your flavour

Vanilla: it gives the pancakes a familiar sweet aroma and suits a range of toppings.

Lemon: use lemon juice and the zest of one lemon instead for a brighter, citrusy flavour. Mix it into the ricotta with the yolks.

Serve and keep warm

Serve the pancakes warm with berries, banana and maple syrup. Butter at the table is another simple option.

If cooking in batches, arrange the finished pancakes on a cooling rack in an oven set to its lowest temperature while you cook the rest.

Recipe notes & tips

• Separate the eggs before you begin mixing to keep the stages straightforward.
• Whisk the ricotta mixture until most, but not necessarily all, of the curds are smooth.
• Use a gentle hand when combining wet and dry ingredients.
• Wait for bubbles on the surface before flipping each pancake.
• Use a cooling rack in the low oven so the cooked pancakes stay warm while the next batch cooks.

Variations

• Lemon: replace the vanilla with lemon juice and the zest of 1 lemon for a citrus note.
• Berry topping: serve with fresh berries for a fruity contrast.
• Banana topping: add sliced banana when serving.
• Maple finish: drizzle with real maple syrup just before eating.
• Butter at the table: serve with extra butter for a richer finish.

Common mistakes to avoid

• Overmixing the batter: stir only until mostly combined and leave a few lumps.
• Beating the whites to peaks: a quick whisk to loosen them is enough for this method.
• Flipping too soon: wait until bubbles appear on the pancake surface.
• Using a pan that is not ready: check for a sizzling drop of water before adding batter.
• Crowding the cooking stage: cook the pancakes in batches and keep finished ones warm on a rack.

How to store

Cool leftover pancakes, then refrigerate in a covered container for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Frequently asked questions