These ricotta pancakes deliver an incredibly fluffy texture and a rich, creamy flavor. If you find ordinary pancakes a little bland or want to make breakfast feel special, these are for you.
I love thick, super-fluffy pancakes—because the thicker they are, the more maple syrup they soak up. There’s also something impressive about a towering stack, and these ricotta pancakes never disappoint.
Ricotta adds a subtle, creamy tang that evokes cheesecake and complements fresh fruit and maple syrup. These pancakes are among the thickest and fluffiest you’ll make, with a rich but not overpowering ricotta flavor.
If you want a brunch-worthy pancake that’s a step above the ordinary—like the indulgent plates served at busy weekend spots—try these ricotta pancakes. They combine diner-style thickness with a light, tender crumb.
The first time I tried ricotta in pancakes was inspired by Nigella Lawson’s ricotta hotcakes. I adapted that idea to create an American-style pancake—thick, tall, and tender—and this recipe is the result.
These pancakes are fluffy and tall for a few key reasons:
- The ricotta keeps the batter thick and moist.
- Using a modest amount of milk (about 2/3 cup) prevents the batter from becoming runny.
- Beating the egg whites until frothy and folding them in gently adds lift and lightness.
The result is a tender, creamy pancake that’s perfect for an elevated weekend breakfast or a special weekday treat.
Fluffy Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 cup ricotta cheese
- 2/3 cup milk (skim, 1% or 2%)
- 1/2 teaspoon vanilla extract
- 2 large eggs separated
- oil for greasing the griddle or frying pan
Instructions
-
Preheat a frying pan over medium heat or an electric griddle to 350°F (175°C).
-
In a large bowl, whisk together the flour, sugar and baking powder.
-
In a separate medium bowl, whisk the egg whites until frothy—no need for stiff peaks, just light and white in color.
-
In another bowl or a large liquid measuring cup, whisk the ricotta, milk, vanilla and egg yolks until smooth.
-
Fold the ricotta mixture into the dry ingredients using a wooden spoon, leaving a few small lumps. Gently fold in the frothy egg whites to keep the batter airy.
-
Lightly oil the preheated pan. Using a 1/4 or 1/3 cup measure, pour batter onto the pan. Cook the first side 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden. Repeat with remaining batter.
-
Serve immediately with fresh fruit, maple syrup, or your favorite toppings.