The Best Ricotta Pancakes recipe

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Ingredients

1 cup ricotta cheese plus
2 tablespoons ricotta cheese
½ cup skim milk
2 eggs, separated
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon canola oil, or as needed

Nutrition Info

86.2 calories
carbohydrate: 7.8 g
cholesterol: 38.4 mg
fat: 3.9 g
fiber: 0.2 g
protein: 4.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 98.5 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick 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. 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.

Recipe Yield

12 pancakes

Recipe Note

This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.

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