Who doesn’t love pancakes? These ricotta pancakes are light, creamy, and just a little fancy. With simple ingredients and easy steps, they’re perfect for brunch or a lazy weekend treat. Let’s make breakfast extra special!
Ingredients for Ricotta Pancakes
For the pancakes:
- 100g (3/4 cup) all-purpose flour
- 1/2 tsp baking powder
- 2 large eggs, separated
- 1 cup (250g) ricotta cheese
- 1/2 cup (120ml) milk
- 1 Tbsp sugar
- pinch of salt
- 1 tsp vanilla extract (optional)
- 1 Tbsp avocado oil
- Butter or oil for cooking
For the sauce:
- 1/2 cup cream cheese, softened
- 2 Tbsp maple syrup
- 1/4 cup dark chocolate with orange flavor, finely shredded
- 1 tsp orange zest (optional)
Cooking Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
- In another bowl, whisk the egg yolks, ricotta, milk, and vanilla extract until smooth.
- In a clean, dry bowl, use an electric mixer or whisk to beat the egg whites until soft peaks form.
- Gradually add the yolk mixture to the dry ingredients. Stir gently until just combined.
- Using a spatula, gently fold the whipped egg whites into the batter. Be careful not to overmix; the batter should remain light and airy. Add 1 Tbsp of avocado oil.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for an additional 1-2 minutes, or until golden brown.
- For the sauce: In a small bowl, mix the softened cream cheese and maple syrup until smooth and creamy. Add the vanilla extract if using, and a pinch of salt to enhance the flavors.
- Serve with cream cheese sauce, dark chocolate, and fresh berries. Or your favorite toppings.
This recipe makes approximately 8–10 small pancakes, depending on the size (around 4 inches in diameter) and how much batter you use per pancake. Using about 1/4 cup of batter for each pancake should give you this yield.
Tips for Perfect Ricotta Pancakes
- Use Fresh Ricotta: Fresh, full-fat ricotta gives the pancakes their creamy texture and rich flavor. Avoid overly watery ricotta, as it can make the batter too thin.
- Whip Egg Whites to Soft Peaks: This step adds air to the batter, making the pancakes incredibly light and fluffy. Be gentle when folding the egg whites into the batter to keep the air bubbles intact.
- Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the pancakes dense and tough. A few lumps in the batter are perfectly fine.
- Use Medium Heat: Cooking on medium heat ensures that the pancakes cook through evenly without burning. Too high a heat can leave you with pancakes that are golden on the outside but raw in the middle.
- Grease the Pan Lightly: Use a small amount of butter or oil to prevent sticking. Wipe off excess grease between batches to avoid a greasy texture.
- Wait for the Bubbles: Flip the pancakes only when bubbles form on the surface and the edges look set. This ensures they hold their shape and cook evenly.
- Keep Them Warm: Place cooked pancakes on a baking sheet in a low oven (about 200°F/95°C) while finishing the rest of the batch. This keeps them warm and fluffy.
- Experiment with Add-Ins: For a fun twist, add lemon zest, or a handful of chocolate chips to the batter.
FAQ
Q1. Can I make these ricotta pancakes gluten-free? Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains a binding agent like xanthan gum for the best texture.
Q2. What can I use as a substitute for ricotta cheese? You can use cottage cheese blended until smooth, mascarpone cheese, or even Greek yogurt. Each substitute will slightly change the texture and flavor.
Q3. Can I make the batter ahead of time? It’s best to make the batter fresh because whipped egg whites lose their airiness over time. However, you can mix the dry and wet ingredients separately, store them in the fridge, and combine them just before cooking.
Q4. How can I store and reheat leftovers? Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a non-stick skillet over low heat or microwave for 15–20 seconds until heated through.
Q5. Can I freeze ricotta pancakes? Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Reheat directly from frozen in a toaster or oven.
Q6. Can I add other flavors to the batter? Definitely! Lemon zest, cinnamon, or a splash of almond extract are great additions for extra flavor.
Q7. What should I do if the batter is too thick? Add a splash of milk to thin it out slightly, but remember the batter should still be thick enough to hold its shape on the skillet.
Q8. What’s the best way to keep pancakes warm while cooking? Place them on a baking sheet in a preheated oven at 200°F (95°C) until all the pancakes are ready to serve.
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Equipment
- 2 mixing bowls
- 1 cooking pan
- 1 hand mixer
Ingredients
- 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 2 large eggs, separated
- 1 cup ricotta cheese 250 g
- 1/2 cup milk
- 1 Tbsp coconut sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 Tbsp avocado oil
- Butter or oil for cooking
- For the sauce:
- 1/2 cup cream cheese, softened
- 2 Tbsp maple syrup
- 1/4 cup dark chocolate with orange flavor, finely shredded
- 1 tsp orange zest (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
- In another bowl, whisk the egg yolks, ricotta, milk, and vanilla extract until smooth.
- In a clean, dry bowl, use an electric mixer or whisk to beat the egg whites until soft peaks form.
- Gradually add the yolk mixture to the dry ingredients. Stir gently until just combined.
- Using a spatula, gently fold the whipped egg whites into the batter. Be careful not to overmix; the batter should remain light and airy. Add 1 Tbsp of avocado oil.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for an additional 1-2 minutes, or until golden brown.
- For the sauce: In a small bowl, mix the softened cream cheese and maple syrup until smooth and creamy. Add the vanilla extract if using, and a pinch of salt to enhance the flavors.
- Serve the pancakes with cream cheese sauce, dark chocolate, and fresh berries. Or your favorite toppings.
Notes
- Nutritional values may vary slightly depending on the brands of ingredients used (e.g., full-fat vs. low-fat ricotta, specific milk types).
- Additions like toppings or extra butter/oil for cooking are not included in these values.