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

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 pancakes
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Ingredients

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

Directions

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

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  • 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
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