Rating: 4.5 stars 4.2
41 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

15 mins
10 mins
25 mins
12 pancakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.

  • Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.

  • Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.

  • Whisk egg whites in a bowl until frothy; fold into ricotta mixture.

  • 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.

Cook's Note:

You can lemon zest to the batter if you like your pancakes extra tangy.

Nutrition Facts

86 calories; protein 4.8g; carbohydrates 7.8g; fat 3.9g; cholesterol 38.4mg; sodium 98.5mg. Full Nutrition