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Ricotta Pancakes

  • Author: Olga's Flavor Factory
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: about 20 pancakes 1x
  • Category: Breakfast


Ricotta Pancakes are so tender, light and fluffy. This breakfast is so great when you want something special but they are really easy to make.


  • 4 eggs, separated
  • 1 1/3 cup ricotta cheese
  • 46 Tablespoons granulated sugar
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • oil or butter to cook the pancakes


  1. Separate the eggs and put the egg whites in one large bowl and the egg yolks into a another large bowl.
  2. Whip the egg whites on medium speed with a whisk attachment until airy, increase speed to high, beat until stiff peaks form.
  3. Meanwhile in the other bowl, combine the egg yolks with the ricotta cheese, sugar, milk and vanilla extract, mixing until smooth.
  4. Add the flour, baking powder and salt to the ricotta mixture, and mix just until the flour is incorporated. Don’t over mix.
  5. 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.
  6. Heat a large nonstick skillet or griddle and add some butter or oil  to it. Heat until hot.
  7. Using a 1/4 measuring cup, pour the batter onto  the skillet or griddle.
  8. Cook on medium heat until golden on each side.
  9. Serve right away. Store leftovers in the refrigerator, covered, for up to 5 days or freeze, in an airtight container or freezer bag for up to 3 months.

Keywords: ricotta pancakes