These ricotta pancakes deliver a luxuriously creamy flavor and an exceptionally fluffy texture. If you find ordinary pancakes a little bland or want a brunch-worthy treat, these are the pancakes to make.
I love thick, super-fluffy pancakes—because the thicker they are, the more maple syrup they absorb. There’s also something impressive about a towering stack, and these ricotta pancakes do not disappoint.
Ricotta adds a subtle, creamy richness that can recall cheesecake and pairs beautifully with fresh fruit and syrup. The batter stays thick so the pancakes rise tall and hold shape, giving you diner-style, oversized pancakes that are tender inside and golden outside.
These pancakes are ideal when you want a breakfast that feels a little elevated—perfect for a special morning or weekend brunch. The first time I tried ricotta in pancakes was inspired by Nigella Lawson’s ricotta hotcakes, and I adapted that idea to create a thicker, American-style pancake with giant, fluffy rounds.
Why these pancakes are so tall and airy:
- The ricotta keeps the batter thick, which helps pancakes hold height.
- Using a modest amount of milk (2/3 cup) prevents the batter from becoming too thin.
- Whipping the egg whites and folding them in gently incorporates air, which yields extra fluff.
The result is a tender pancake with a delicate ricotta flavor that’s noticeable but not overpowering—perfect with berries, fruit compote, a pat of butter and maple syrup.
Fluffy Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 cup ricotta cheese
- 2/3 cup milk (skim, 1% or 2%)
- 1/2 teaspoon vanilla extract
- 2 large eggs, separated
- Oil, for greasing the griddle or pan
Instructions
- Preheat a frying pan over medium heat or an electric griddle to about 350°F (175°C).
- In a large bowl whisk together the flour, sugar and baking powder.
- In a separate bowl, whisk the egg whites until frothy and noticeably white; you don’t need stiff peaks—just aeration.
- In another bowl or a large liquid measuring cup, whisk together the ricotta, milk, vanilla and egg yolks until smooth.
- Fold the ricotta mixture into the dry ingredients with a spatula; a few small lumps are fine. Then gently fold in the whipped egg whites, keeping as much air as possible in the batter.
- Add a little oil to the preheated pan. Using a 1/4 or 1/3 cup measure, spoon batter onto the hot surface. Cook the first side 2–3 minutes, until small bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter.
- Serve immediately with fresh fruit, butter and maple syrup, or your preferred toppings.
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