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ricotta pancakes

Ricotta Pancakes

3.67 from 3 votes
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Course: Breakfast
Keyword: kid food, kid friendly, ricotta pancakes, vegetarian breakfast
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD

Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons maple sugar or granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 cup ricotta cheese
  • 3/4 cup whole or 2% milk
  • 2 large eggs separated
  • 1/2 teaspoon vanilla extract
  • Butter for cooking

Instructions

  • In a medium bowl, mix together flours, baking powder, sugar, and salt.
  • In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
  • In a small bowl, beat the egg whites with a handheld electric mixer or handheld whisk until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
  • Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle for each pancake. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
  • Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.

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