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Fluffy Ricotta Pancakes

My family loves these fluffy ricotta pancakes and they disappear quickly! The flavors and texture of these pancakes make them so irresistibly scrumptious!

The key to getting these pancakes light and fluffy while still incorporating ricotta into them is how you treat the eggs in this recipe. You will need to separate the whites from the yolks and beat the egg whites until they are soft peaks. Then we’ll add the ricotta and whip it with the egg whites. This really helps lighten things up.

This recipe can be made in so many different variations, like lemon, blueberry, chocolate chip, strawberry, pumpkin spice, etc. I will give steps to create each of these variations below the recipe.

The ricotta in this recipe helps keep these pancakes moist and delicious but it also makes them more protein packed. Shhh… don’t tell my kids that these are secretly healthier than a traditional pancake. You certainly won’t be thinking that when you eat these, that is for sure.

What you need to make these fluffy ricotta pancakes: (printable recipe is below)

Serves 4-6

  • 3 eggs – separated into whites and yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup ricotta cheese
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted salted butter

Instructions for fluffy ricotta pancakes:

  1. Separate eggs into whites and yolks in separate bowls.
  2. With a whisk attachment on an electric mixer beat the egg whites into soft peaks.
  3. Add sugar and beat until sugar is incorporated into egg whites.
  4. Add vanilla extract and ricotta cheese to mixture and beat until ricotta is mostly smooth in egg white mixture.
  5. In another bowl, add flour, baking powder and salt and mix together.
  6. Add flour mixture to the egg white and ricotta mixture along with milk and melted butter and blend together until well mixed.
  7. Add to a greased pan or skillet and cook through, enjoy!

To make these lemon:

  • Add lemon zest from 1 lemon
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon juice

To make these blueberry:

  • Add ~1 1/2 cups blueberries to raw pancake batter while on the pan or skillet or stir into the batter.

To make these chocolate chip:

  • Add ~ 1 cup chocolate chips to raw pancake batter while on the pan or skillet or stir into the batter.

To make these strawberry:

  • Add 1/2 cup strawberry jam into batter and top with fresh strawberries.

To make these pumpkin spice:

  • Add 1/2 cup pumpkin puree and 1 tablespoon pumpkin pie spice.

Here are a few other recipes you may love:

German Pancakes
Overnight Belgian Waffles
Fluffy Japanese Pancakes

Print Recipe
5 from 2 votes

Fluffy Ricotta Pancakes

Super fluffy and delicious ricotta pancakes!
Prep Time15 minutes
Cook Time10 minutes
Course: Breakfast, Main Course
Cuisine: Breakfast, brunch, main course, pancakes
Keyword: Breakfast, brunch, main course, pancakes, ricotta
Servings: 4 people

Ingredients

  • 3 eggs – separated into whites and yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup ricotta cheese
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted salted butter

Instructions

  • Separate eggs into whites and yolks in separate bowls.
  • With a whisk attachment on an electric mixer beat the egg whites into soft peaks.
  • Add sugar and beat until sugar is incorporated into egg whites.
  • Add vanilla extract and ricotta cheese to mixture and beat until ricotta is mostly smooth in egg white mixture.
  • In another bowl, add flour, baking powder and salt and mix together.
  • Add flour mixture to the egg white and ricotta mixture along with milk and melted butter and blend together until well mixed.
  • Add to a greased pan or skillet and cook through, enjoy!