If you haven't added ricotta to your pancake game, you're missing out

But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights.

Once you taste these luscious Ricotta Pancakes, you’ll be making them non-stop. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“I use your recipes quite often, and they are all impressive. This one though, honestly the BEST pancakes I have ever eaten.

The family devoured them, thank you!”

Easy Recipe for Ricotta Pancakes

These delicious ricotta pancakes are just like your favorite homemade pancakes recipe…just made better.

And you always deserve better. While the ricotta doesn’t necessarily add flavor, it does add the best mouth feel.

It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness.

You almost don’t need syrup. Almost. But I can’t stop myself from dropping loads of blueberry sauce on each one.

How to Make RICOTTA PANCAKES Step-by-Step Photos

Prep the eggs: Separate 2 large eggs into yolks and whites.

Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Combine the dry ingredients: Add 1 cup flour, 1 tsp baking powder, 1 Tbsp sugar, and 1/8 tsp salt to a small bowl. Whisk it together to incorporate it fully.

Combine the wet ingredients: Add 1 cup strained ricotta, 1 cup milk, beaten egg yolks, and 1/2 tsp vanilla to a large bowl. Mix to combine.

Make the batter: Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter.

Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Whip the egg whites: Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

You can’t skip this step! The egg whites must be whipped for the pancakes to achieve the correct texture.

Combine with the batter: Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula. Continue to gently fold in the egg whites until they’re incpororated.

Lumps are OK; if you over-mix, you will remove all the air from the batter. Cook: Place a medium-sized pan over medium heat.

Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.

Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden.

Repeat with the remaining batter. Add another 1/2 tablespoon of oil as necessary.

This recipe makes about 8 pancakes. What Else Can I Add? In the case that you want to take this batter to the next level (I’m talking a Princess Jasmine A Whole New World MOMENT), try adding these little nuggets of goodness:

• A 1/2 tablespoon of lemon or orange zest
• A 1/4 cup of dark chocolate chips
• A 1/4 cup of chopped dried apricots
• A 1/4 cup of your favorite berry
• A 1/4 cup of chopped walnuts

Can I Make the batter Ahead of time? I wish. Because this batter has whipped egg whites, it’s more fragile than a Hollywood ego. (Don’t come at me if you live in LA.

You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it.

The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

Serving Suggestions

If you don’t fancy any blueberry sauce, I’d still go for something fruity and tangy.

Some lemon curd or strawberry syrup would be absolutely perfect. A fresh fruit salad would also be delightful (can you tell these creamy ricotta pancakes are a match made in heaven for anything fruity?!) Or you could just eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know.

But I highly recommend it.)

How To Store, Thaw, and Reheat Ricotta Pancakes

I doubt you’ll have any leftovers…but in case you do: refrigerate them in an air-tight container with parchment paper between each layer for up to four days.

Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F.

Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.