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

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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Reviews (35)

Most helpful positive review

Rating: 5 stars
08/23/2015
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 fluffier you whip the egg whites the fluffier the pancake! :) Read More
(8)

Most helpful critical review

Rating: 3 stars
01/08/2016
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 that it's a great base recipe. Read More
(15)
42 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
01/07/2016
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 that it's a great base recipe. Read More
(15)
Rating: 5 stars
08/23/2015
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 fluffier you whip the egg whites the fluffier the pancake! :) Read More
(8)
Rating: 5 stars
04/30/2015
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 pancakes with butter but said these pancakes don't need any! Will be making these again. Read More
(5)
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Rating: 5 stars
07/29/2016
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 microwave them at a later time. I was afraid that these would not reheat well but they are great. My all time favorite pancake recipe. I topped with either strawberry or blueberry jam - like eating fluffy cheesecake. Dessert for breakfast - it doesn't get any better. Read More
(4)
Rating: 4 stars
01/10/2016
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 and thick and felt sinful. Read More
(4)
Rating: 5 stars
07/12/2015
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 lemon to add the lemon zest, so I added a squirt of lemon juice out of a bottle. Not bad, but I am sure the real lemon peel would be even better. I will certainly do that next time. :o) I also did not have any Canola Oil, so I used regular butter. Very Tasty! I also added 1 tsp of baking SODA, in addition to the baking powder. I don't know what that stuff does, but I had used it in other pancake recipes & they came out light & perfect. The texture of these pancakes was what impressed me the most! Moist, soft, fluffy, yet had the creamy texture from the ricotta. They were just perfect, even at my high altitude on Colorado Springs! Read More
(3)
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Rating: 5 stars
10/18/2015
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. Read More
(2)
Rating: 5 stars
01/19/2020
I read all the reviews and thought, pancakes don't have much flavor so why be critical of the flavor!! I made them just as the recipe said too and they were light, fluffy, and a wonderful change from cakey regular pancakes! We had rasberry syrup on hand and that was the perfect touch. I suppose if you don't want to use syrup you would put sugar in the pancake with other flavorings, but as far as a pancake goes, I give it 5 stars. Read More
(2)
Rating: 4 stars
01/12/2019
This recipe was successful and I will make it again. I found they cooked better at 425 degrees on my griddle and it took longer than 1-2 minutes per side. They shrink up a bit, so when you place the batter, spread it out some. This helps them to cook a little faster, too. Read More
(2)