Fluffy Ricotta Pancakes Recipe Brunch
There’s something truly special about a stack of warm, fluffy pancakes on a weekend morning. For years, I was on a quest for the ultimate pancake recipe – one that was light as a cloud, custardy on the inside, and golden on the outside. My search ended the day I decided to add a generous dollop of creamy ricotta to the batter. This isn’t just another pancakes recipe; this is the Ricotta Pancakes Recipe that will transform your breakfast routine. I stumbled upon the method of folding in whipped egg whites by accident one morning, and it’s been a non-negotiable step in our house ever since.
What makes these ricotta pancakes so remarkable is the texture. The ricotta cheese doesn’t make them taste cheesy; instead, it provides a subtle richness and an incredibly moist, tender crumb that almost melts in your mouth. The whipped egg whites, folded in gently at the end, create an airy, soufflé-like lift that you just don’t get from a standard batter. They puff up beautifully in the pan, creating these glorious, pillowy discs that are substantial yet astonishingly light.
This recipe works beautifully for a slow Sunday brunch, a special breakfast in bed, or even a delightful ‘breakfast-for-dinner’ situation. They are sophisticated enough for guests but straightforward enough for a relaxed family meal. The delicate flavour is a wonderful canvas for all sorts of toppings, from a simple dusting of icing sugar to a cascade of fresh berries and maple syrup. Let’s get the pan warmed up and make something truly lovely.
Recipe Overview
This Ricotta Pancakes Recipe yields incredibly light and fluffy pancakes with a creamy, custardy interior. The key is separating the eggs and whipping the whites to fold into the batter, which creates a delicate, soufflé-like texture. I’ve tested this with both full-fat and low-fat ricotta; full-fat gives a richer result, which I personally prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people (makes about 12 pancakes)
- Difficulty: Medium
Why You’ll Love This Ricotta Pancakes Recipe
- Unforgettable Texture: These aren’t your average dense pancakes. The combination of ricotta and whipped egg whites results in a texture that is simultaneously rich, airy, and wonderfully moist.
- Ready in Under 30 Minutes: From gathering your ingredients to plating up a warm stack, this entire recipe comes together in about 30 minutes, making it ideal for a special-feeling breakfast without the long wait.
- Flexible and Forgiving: You can add lemon zest for brightness, a handful of blueberries, or even some mini chocolate chips to the batter. The recipe is a great base for your own creative touches.
- Works Brilliantly for Brunch: This is the recipe I turn to when we have friends over for brunch. The pancakes look so impressive, and everyone always asks for the secret to their fluffiness.
- Family Tested and Approved: My children are the toughest critics, and they absolutely adore these. My youngest calls them “cloud pancakes,” and frankly, I think that’s the most accurate description!
Ingredients You’ll Need
Using good quality ingredients makes all the difference here, especially the ricotta. I always opt for a full-fat, fresh ricotta from the deli counter if I can find it; the texture is much smoother and less grainy than some pre-packaged versions. Make sure your eggs are at room temperature, as they’ll whip up with more volume.
- 190g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 50g caster sugar
- ¼ tsp fine sea salt
- 3 large free-range eggs, separated
- 250g full-fat ricotta cheese
- 180ml whole milk
- 1 tsp pure vanilla extract
- Zest of 1 lemon (optional, but highly recommended)
- Butter or a neutral oil, for cooking
Sara’s Tip: If your ricotta seems particularly wet, let it drain in a fine-mesh sieve for about 15-20 minutes before using. This prevents the batter from becoming too thin and ensures the fluffiest possible ricotta pancakes.
How to Make Ricotta Pancakes
The process is straightforward. The most important part is folding the egg whites in gently to keep all the air you’ve created. This gentle folding technique is key to the final texture. You can learn more about the science behind it on sites like Serious Eats.
- Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, caster sugar, and salt. Set aside.
- Mix the Wet Base: In a separate medium bowl, whisk the three egg yolks until they are pale and slightly frothy. Add the ricotta cheese, whole milk, vanilla extract, and lemon zest (if using). Whisk until the mixture is smooth and well combined. Don’t worry if there are a few tiny lumps of ricotta.
- Combine Wet and Dry: Pour the wet ricotta mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine.
- Whip the Egg Whites: In a clean, dry bowl (preferably glass or metal), use an electric hand mixer or a stand mixer with the whisk attachment to beat the three egg whites on medium-high speed. Beat until they form stiff, glossy peaks. This should take about 3-4 minutes.
- Fold in the Egg Whites: Take about a third of the whipped egg whites and stir them into the batter to lighten it up. Then, add the remaining egg whites and gently fold them in using a large spatula. I find that a figure-of-eight motion works best for me. Continue folding just until no large streaks of egg white remain. The batter should be thick and airy.
- Cook the Pancakes: Heat a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little oil. Once the butter is melted and sizzling, drop spoonfuls of batter (about 60ml or ¼ cup each) onto the pan, leaving space between them.
- Flip and Finish: Cook for 2-3 minutes on the first side, until you see bubbles forming on the surface and the edges look set. Gently flip the pancakes and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
- Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter. Serve immediately with your favourite toppings.
Tips From My Kitchen
- Temperature Control is Key: A medium-low heat is crucial. If the pan is too hot, the outside of the pancakes will burn before the custardy inside is cooked through. If it’s too cool, they won’t get that lovely golden colour. Adjust as you go.
- The Secret Step is Resting: If you have an extra 10 minutes, let the batter rest after you’ve folded in the egg whites. I learned that this allows the flour to fully hydrate and results in an even more tender pancake.
- Make-Ahead Batter: You can mix the wet (yolks, ricotta, milk) and dry ingredients separately the night before. Store them in airtight containers in the fridge. In the morning, just combine them, whip and fold in the egg whites, and you’re ready to cook.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. They reheat beautifully in a toaster or for a few seconds in the microwave. They also freeze very well; just stack them with parchment paper in between.
Equipment You’ll Need
You don’t need a lot of fancy kit for this ricotta pancakes recipe, but these items will make the process much smoother.
- Electric hand mixer or stand mixer (for the egg whites)
- Large non-stick frying pan or griddle
- Flexible silicone spatula (for folding)
- A set of mixing bowls
Common Mistakes to Avoid
- Overcrowding the Pan: It’s tempting to squeeze as many pancakes as possible into the pan, but this lowers the temperature and makes them difficult to flip. Cook in batches of two or three for the best results.
- Getting the Heat Wrong: The first pancake is often a test. Don’t be discouraged if it’s not perfect. Use it to gauge if you need to turn your hob up or down. A consistent medium-low heat is what you’re aiming for.
- Overmixing the Batter: When you combine the wet and dry ingredients, and especially when you fold in the egg whites, be gentle. Overmixing develops gluten and knocks out the air, leading to tough, flat pancakes.
Delicious Variations to Try
This recipe is a wonderful starting point. Once you’ve mastered the basic technique, feel free to experiment!
- Lemon and Blueberry: Add a cup of fresh or frozen blueberries to the batter along with the lemon zest. The burst of tart fruit is a classic pairing with the creamy ricotta.
- Chocolate Chip Ricotta Pancakes: For a more indulgent treat, fold in 100g of mini chocolate chips into the final batter. This version always gets a lot of compliments in my house.
- Gluten-Free Version: You can substitute the plain flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
What to Serve With Ricotta Pancakes
These pancakes are so flavourful they don’t need much, but a thoughtful topping takes them to the next level.
- Classic Maple and Berries: A drizzle of pure maple syrup and a scattering of fresh raspberries or blueberries provides a perfect sweet-tart balance.
- Lemon Curd and Cream: For an elegant brunch, serve with a dollop of sharp lemon curd and a spoonful of lightly whipped double cream.
- Drink Pairing: A freshly brewed coffee or a pot of English breakfast tea is ideal. For a brunch celebration, a glass of prosecco or a mimosa works wonderfully.
Frequently Asked Questions
Ricotta Pancakes Recipe
Ingredients
Method
- Combine Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, caster sugar, and salt. Set aside.
- Mix the Wet Base: In a separate medium bowl, whisk the three egg yolks until they are pale and slightly frothy. Add the ricotta cheese, whole milk, vanilla extract, and lemon zest (if using). Whisk until the mixture is smooth and well combined. Don't worry if there are a few tiny lumps of ricotta.
- Combine Wet and Dry: Pour the wet ricotta mixture into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine.
- Whip the Egg Whites: In a clean, dry bowl (preferably glass or metal), use an electric hand mixer or a stand mixer with the whisk attachment to beat the three egg whites on medium-high speed. Beat until they form stiff, glossy peaks. This should take about 3-4 minutes.
- Fold in the Egg Whites: Take about a third of the whipped egg whites and stir them into the batter to lighten it up. Then, add the remaining egg whites and gently fold them in using a large spatula. I find that a figure-of-eight motion works best for me. Continue folding just until no large streaks of egg white remain. The batter should be thick and airy.
- Cook the Pancakes: Heat a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little oil. Once the butter is melted and sizzling, drop spoonfuls of batter (about 60ml or ¼ cup each) onto the pan, leaving space between them.
- Flip and Finish: Cook for 2-3 minutes on the first side, until you see bubbles forming on the surface and the edges look set. Gently flip the pancakes and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
- Keep Warm and Serve: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter. Serve immediately with your favourite toppings.
Notes
I really hope you give this Ricotta Pancakes Recipe a try. It’s a true favourite in my kitchen and has brought so many smiles to our breakfast table. If you’re looking for dinner inspiration after your delicious breakfast, my Lemon Garlic Chicken or this simple Bruschetta Chicken are both lovely options. Please let me know how you get on with the pancakes in the comments below – I’d love to hear about your creations! Happy cooking, Sara.
