Ricotta pancakes are our favorite type of pancakes. They’re light and fluffy, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries. This is my own recipe, which I have been making for the last ten years.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12
Ingredients
- 1 cup ricotta cheese plus
- 2 tablespoons ricotta cheese
- ½ cup skim milk
- 2 eggs, separated
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon canola oil, or as needed
Steps
- Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick 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.
