Ricotta Pancakes

Breakfast / Brunch

Ricotta Pancakes

These Ricotta Pancakes have just the right fluff and richness that you've been looking for in your hotcakes. While adding ricotta to your pancakes may be new to you, it actually dates back centuries. And if you're worried, don't be, you can't taste the cheese. The addition of ricotta gives your pancakes an almost creamy interior as it bakes into the batter. Plus, separating the eggs and whipping the egg whites ensures your stack of flapjacks will be otherworldly. But one thing is for certain, after trying this recipe, you definitely won't go back to the old way of making pancakes.

Makes

6 servings (12 pancakes)

Total Time

30 minutes

Print Recipe

Share Recipe

Ingredients

WHISK:

WHISK:

Instructions

Whisk together flour, baking powder, and salt in a bowl, then form a well in the center.

Whisk together ricotta, milk, sugar, butter, egg yolks, vanilla, and zest in a measuring cup; pour into dry ingredients, whisking just until incorporated.

Whip egg whites with a hand mixer on high speed until stiff peaks form, 23 minutes.

Stir one third egg whites into batter; fold in remaining whites in two additions.

Heat an electric griddle to 375° or a nonstick skillet over medium; coat with nonstick spray. Drop the batter by a scant ¼ cup onto griddle; cook until bubbles appear on tops and bottoms brown, 4 minutes. Flip pancakes and cook until bottoms brown, 3 minutes more. Repeat with remaining batter.

So the melted butter doesn’t “cook” the cheese, milk, or yolks, cool it slightly before adding it.

So the melted butter doesn’t “cook” the cheese, milk, or yolks, cool it slightly before adding it.

Pouring the wet ingredients into a well in the dry ingredients allows for quicker, easier mixing.

Pouring the wet ingredients into a well in the dry ingredients allows for quicker, easier mixing.

Stir in some egg whites to lighten the batter, then fold in the rest in batches so as not to deflate them too much.

Stir in some egg whites to lighten the batter, then fold in the rest in batches so as not to deflate them too much.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 205

% Daily Value*

Total Fat 11g 16%

Saturated Fat 7g 35%

Cholesterol 95mg 31%

Sodium 353mg 14%

Carbs 17g 5%

Fiber 0g 0%

Protein 9g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Statistics

Statistics

  • Average: 5.00
  • Standardized Average: 5.00
    This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 22.19. If we pin the population average to 3 (define 3 as the new 22.19) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 5.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5
    This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
  • Mode: 5
    This is the most common rating that people have given this recipe.
  • Standard Deviation: None
    This is a measure of how polarizing the recipe is; how much people disagree about it.
    0 is the least polarizing; everyone agrees on the rating.
    2.5 is the most polarizing.
    Recipes with lower standard deviations in the ratings are better for people who don't want surprises. Higher standard deviations are good for adventurous cooks. There is no standard deviation for this recipe because it has fewer than 2 ratings so far.
July 19, 2020, 8:21 a.m. Edited Edit Delete

Edit Review

Delete Review

Show Fewer ▲
Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!