Fluffiest Ricotta Pancakes

Fluffiest Ricotta Pancakes are the breakfast upgrade you didn’t know you needed. These pancakes are light, cloud-like, and infused with the delicate creaminess of ricotta cheese. Unlike classic pancakes, they stay tender inside with a golden crust that’s irresistible at first bite. Perfect for leisurely brunches or even a quick weekend treat, this recipe delivers restaurant-style results right at home.

Because the batter is enriched with whipped egg whites, these pancakes rise beautifully without feeling heavy. Ricotta adds a gentle richness that pairs wonderfully with maple syrup, fresh berries, or even a sprinkle of powdered sugar. Every bite feels indulgent, yet surprisingly balanced.

Interestingly, ricotta has been a staple in Italian kitchens for centuries, often used in both sweet and savory dishes. Incorporating it into pancakes gives them an Italian-inspired twist that feels both timeless and modern. Whether you’re cooking for family or impressing weekend guests, these pancakes are sure to become your new favorite.

Recipe Yield: 8 pancakes

INGREDIENTS

1 cup ricotta cheese (whole milk)
2 large eggs, separated
3/4 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup whole milk
1 tsp vanilla extract
2 tbsp unsalted butter, melted (plus more for the skillet)

INSTRUCTIONS

1. Separate and prepare:
Separate the eggs. Place yolks in a large bowl and whites in a medium bowl.

2. Mix the base:
Whisk egg yolks, ricotta, milk, vanilla, sugar, and melted butter until smooth.

3. Combine dry ingredients:
In another bowl, whisk flour, baking powder, baking soda, and salt. Gently fold into the ricotta mixture until just combined.

4. Whip egg whites:
Beat egg whites with a hand mixer until soft peaks form. Carefully fold them into the batter in two additions, keeping as much air as possible for fluffiness.

5. Cook pancakes:
Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface, then drop 1/4 cup of batter for each pancake. Cook 2–3 minutes per side until golden brown and set.

6. Serve warm:
Stack pancakes and top with maple syrup, powdered sugar, or fresh fruit. Serve immediately.

Helpful Tips to Perfect This Recipe

• Don’t overmix the batter: Fold the dry ingredients and whipped egg whites gently into the ricotta mixture. Overmixing will deflate the pancakes and make them dense.
• Control the heat: Medium heat is key. Too hot, and they’ll burn outside before cooking through; too low, and they won’t brown properly.
• Customize toppings: Fresh berries, a drizzle of honey, or even lemon zest brighten the richness of the ricotta for an upscale brunch feel.