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My review
The Best Ricotta Pancakes
WestCoastMom
"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 calsOriginal recipe yields 12 servings (12 pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 7.8 g carbohydrates; 4.8 g protein; 38 mg cholesterol; 98 mg sodium. Full nutrition
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
4/25/2015
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
1/7/2016
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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Least positive
Newest
1/7/2016
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...
4/25/2015
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...
4/30/2015
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...
1/10/2016
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...
10/17/2015
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.
7/29/2016
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...
6/6/2016
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.
3/25/2016
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...