Ricotta Pancakes Recipe

Ricotta Pancakes

Makes about 20 (3 1/2-inch) pancakes

Ricotta cheese and whipped egg whites team up to make pancakes that are extra tender and fluffy.


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk ricotta cheese
  • 3/4 cup whole milk
  • 2 large eggs, separated
  • Zest of 1 lemon, plus more for garnish
  • Oil or butter for coating griddle
  • Salted butter, at room temperature
  • Maple syrup, warmed


  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  2. In a large bowl, combine ricotta, milk, egg yolks, and lemon zest; mix well. Add dry ingredients to ricotta mixture and stir to combine.
  3. Using a hand-held mixer or whisk, beat egg whites in a clean, dry bowl until stiff peaks form. Stir a quarter of the whites into the ricotta mixture to lighten the batter. Gently fold in remaining whites.
  4. Preheat griddle or skillet over medium-high heat. Once hot, coat griddle with oil. Drop about a quarter cup batter to form each pancake. An "ice cream" scoop works well for this. Space pancakes about an inch apart. Cook until underside is golden and bubbles form on cakes, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until cooked through and golden brown. Adjust heat, as needed while cooking, to prevent over-browning.
  5. Serve warm with butter and hot maple syrup. Garnish with additional lemon zest, if desired.


Amount Per Serving (based on 20 servings)
Calories: 70
Fat: 3 g
Saturated Fat: 1.5 g
Cholesterol: 25 mg
Sodium: 50 mg
Carbohydrates: 6 g
Fiber: 0 g
Sugar: 1 g
Protein: 3 g
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