Recipe: Fluffy Ricotta Pancakes

It’s almost the weekend! Weekends mean late, lazy breakfasts that fill the whole house with a lovely fresh baked aroma. These kinds of breakfasts take a little effort to make, but are the perfect use of your time. You’re starting the day right but you’re also starting it with a total treat – and that’s how the weekends should be in my book. I recently made these fluffy ricotta pancakes and they were an instant weekend must-have.

Domestocrat’s Fluffy Ricotta Pancakes (makes 10 pancakes – adapted from America’s Test Kitchen’s recipe)
2/3 cups AP flour
1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup ricotta cheese
1/3 cup buttermilk (or any milk you prefer)
1/2 tsp. vanilla extract
2 egg yolks
4 egg whites
Your choice of pancake toppings: butter, fruit, powdered sugar, syrup, etc.

First mix the dry ingredients together in a big bowl, then add in the wet ingredients (minus the egg whites), and stir until the batter fully comes together.


In a separate bowl, beat the egg whites together with a hand mixer until soft peaks have formed.


Add the egg whites to the pancake batter and gently fold in until they are fully incorporated. Don’t stir here, you really need to use a careful folding technique so that the egg whites stay intact.


For the most efficient and least messy pancake making situation, set up an assembly line of a hot pan, pancake batter, and non-stick spray right next to the stove.


Pre-heat a large skillet or saute pan over medium heat for a few minutes. When the pan is hot, spray with cooking spray and carefully spoon on the pancake batter. I would recommend small pancakes here – roughly two tablespoons of dough. They don’t spread out so you should flatten them slightly once they’re in the pan. They also don’t form the telltale bubbles like traditional pancakes so keep an eye on them. Each side should cook for about 3-5 minutes or until the center or the pancake is cooked (this will depend on how flat they are/how much batter is in the center).


These pancakes are light, crisp, and just slightly sweet. The ricotta and buttermilk really add a creamy, savory quality where the egg whites create a fluffy and pillowy pancake texture.


Plate up with your favorite toppings and enjoy your weekend!


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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