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The Best Ricotta Pancakes

Rated as 4.26 out of 5 Stars
170

"This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries."
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Ingredients

25 m servings 86
Original recipe yields 12 servings (12 pancakes)

Directions

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  1. Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
  2. Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  3. Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  4. Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  5. Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

Footnotes

  • Cook's Note:
  • You can lemon zest to the batter if you like your pancakes extra tangy.

Nutrition Facts


Per Serving: 86 calories; 3.9 7.8 4.8 38 98 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This is my family's favorite pancake recipe! We like it as is, but for a change up you could add a pinch of nutmeg, lemon zest or vanilla. It's great with fresh berries or peaches too. Note: The...

Most helpful critical review

This recipe alone is very bland, if you want yummy flavorful pancakes either add lemon zest and the juice from one lemon plus 2 tbls. sugar, or 1 tsp. Vanilla plus 2 tbls. of sugar. Other than t...

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This recipe alone is very bland, if you want yummy flavorful pancakes either add lemon zest and the juice from one lemon plus 2 tbls. sugar, or 1 tsp. Vanilla plus 2 tbls. of sugar. Other than t...

This is my family's favorite pancake recipe! We like it as is, but for a change up you could add a pinch of nutmeg, lemon zest or vanilla. It's great with fresh berries or peaches too. Note: The...

Such a nice change from my regular pancake recipe. The ricotta adds a really nice texture, and i LOVE the fact that there is no butter, oil or sugar in the batter. My husband always tops his pan...

Had some leftover ricotta and tried this recipe. Bought more ricotta and made them again! They were just as wonderful the second time. I make a batch of pancakes, freeze the extras, and microwav...

Used whole wheat and white flour combination. Added only blueberries. My husband said it was like eating cream cheese frosting with blueberries. That's a compliment in his book. They were rich a...

Delicious!! Here were my changes: I used whole wheat flour, 1 tsp salt and 1/4 cup sugar. Also I didn't separate the eggs.

I made this recipe this morning - it was fantastic! I have tried other ricotta pancake recipes on this website & have not been too impressed, but this one was VERY GOOD! I did not have a real ...

We really liked these! Pretty rich so won't make often, but sometimes we have extra ricotta & this is a perfect way to use it.

These pancakes were delicious! I made them for breakfast this morning and my family loved them. My 1 year old ate 3 of them. It was great with blueberries and a meyer lemon syrup. I will be maki...