These pancakes remind me of Russian sirniki (pancakes made from farmer’s cheese), only better, in my humble opinion. They are so much easier to make and taste absolutely delightful. The ricotta gives these pancakes a creamy texture and the whipped egg whites give it a lift and prevent them from being dense. These melt-in-your-mouth little cakes are a great way to celebrate the weekend.
Whip the egg whites on medium speed with a whisk attachment until airy, increase speed to high, beat until stiff peaks form.
Set aside in another bowl, using the first bowl to combine the ricotta cheese, egg yolks, milk, vanilla and sugar.
In another bowl, whisk together flour, baking powder and salt and then add to the ricotta batter, and mix just until the flour is incorporated.
Gently fold in egg whites.
If there are a few streaks of egg whites left, that ‘s ok. You want to keep as much volume as possible to have light and fluffy pancakes.
Using a 1/4 measuring cup, pour the batter onto a lightly buttered skillet or griddle.
Cook on medium heat until golden on each side.
- 4 eggs, separated
- 1⅓ cup ricotta cheese
- 4 Tablespoons sugar
- ¾ cup milk
- 2 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- ⅛ tsp salt
- Whip the egg whites on medium speed with a whisk attachment until airy, increase speed to high, beat until stiff peaks form.
- Set aside in another bowl, using the first bowl to combine the ricotta cheese, egg yolks, milk, vanilla and sugar.
- In another bowl, whisk together flour, baking powder and salt and then add to the ricotta batter, and mix just until the flour is incorporated.
- Gently fold in egg whites. If there are a few streaks of egg whites left, that ‘s ok. You want to keep as much volume as possible to have light and fluffy pancakes.
- Using a ¼ measuring cup, pour the batter onto a lightly buttered skillet or griddle.
- Cook on medium heat until golden on each side.
- 4 eggs, separated
- 1 1/3 cup ricotta cheese
- 4 Tablespoons sugar
- 3/4 cup milk
- 2 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/8 tsp salt
- Whip the egg whites on medium speed with a whisk attachment until airy, increase speed to high, beat until stiff peaks form.
- Set aside in another bowl, using the first bowl to combine the ricotta cheese, egg yolks, milk, vanilla and sugar.
- In another bowl, whisk together flour, baking powder and salt and then add to the ricotta batter, and mix just until the flour is incorporated.
- Gently fold in egg whites. If there are a few streaks of egg whites left, that ‘s ok. You want to keep as much volume as possible to have light and fluffy pancakes.
- Using a 1/4 measuring cup, pour the batter onto a lightly buttered skillet or griddle.
- Cook on medium heat until golden on each side.
I have been trying to find a recipe for these online with no luck!
So glad you posted this
I just had to ‘bookmark’ this page. Looks very deliciooooous………..
Thank you so much for this recipe. Made these for the first time for my family this morning and they all loved them. My daughter even said they are the tastiest pancakes in the whole world
Thank you so much for this recipe! Since I found this recipe I’ve made it countless times. It’s the one food my 2 year old will always eat. This pancakes are amazing!!
Olya, Today, I made these Ricotta Pancakes and they were really good! I served them with a cream cheese frosting that I had left over from the carrot cupcakes. This cream cheese frosting is the best I’ve tried. The recipe is as follows: 8 oz cream cheese, about 1 cup powdered sugar, 1 TBsp sour cream, 1 tsp vanilla extract.
Olya, I love reading your blog! You are so experienced and so knowledgeable. You know exactly what to make for your guests. My family is expecting a lot of guests this summer and I will be doing all of the cooking. I am planning to serve these pancakes for one of the breakfasts and your goulash for one of the dinners. Olya, may I ask you which recipes would you recommend for me try and serve the guests? I will be so grateful for your suggestions. I am so grateful that you put so much time and effort into this blog. I have become more confident in the kitchen. Thank you again for sharing your knowledge and talent with us. May God bless you and your husband with His richest blessings.
These are melt in your mouth type of pancakes. We loved loved loved them”)
That’s awesome, Natasha! Glad you liked them.
These look delicious! My question is: can you make the batter ahead of time and refrigerate it? I like to do most of the prep work the night before, that way mornings before school are less hectic (and I get an extra ten minutes of sleep;))
Hi Marina, I don’t recommend making the batter ahead of time. The fluffiness of the pancakes depends on the whipped egg whites, and they need to be cooked right away. If you make it ahead of time, the whipped eggs will deflate and the pancakes will be flat and dense.
Thanks Olga. Made them today and my picky eatters 3 ear old and she just love them, used smily face pancake pan for more fun.
That’s wonderful, Nadya! It’s such a plus when little ones approve a recipe:).
Hands downn the best pancakes i have ever had! Thank you for sharing this recipe.
I made these pancakes this morning and let me tell you that these are the BEST pancakes ever. They are so fluffy and melt in your mouth yummy! 5 years ago I quit my job to be a stay at home mom and at the same time my husband started working from home, so I have to cook breakfast everyday and I have tried many many pancake recipes from different food blogs. Simply the BEST, thanks Olga for your awesome recipes.
Do you think I could freeze these, if we have leftovers and then reheat in toaster?
I wouldn’t recommend freezing them, Alla. The pancakes are really tender and fluffy. If you freeze them, they will no longer feel light and fluffy, but dense.
Those pancakes are amazing, and don’t take much time to make either. We all loved them, either with jam or I like mine just plain with the powdered sugar on top. Yummy. Will be making them again soon.