Ricotta Pancakes
Ricotta pancakes are perfectly light, moist, and fluffy, and so smooth they melt in your mouth. Perfect for breakfast or brunch!
Servings: 10 pancakes
Calories: 123kcal
Equipment
- Large Mixing Bowl
Ingredients
- 2 eggs (separated)
- 1 cup ricotta cheese
- 3/4 cup Buttermilk (can substitute regular milk)
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 TBS white sugar
- butter for cooking
Instructions
- Stir together the egg yolks, ricotta, buttermilk, and vanilla extract in a large bowl. Make sure to break apart any large lumps of ricotta.
- In a separate bowl, stir together the flour, baking powder, salt, and sugar.
- Add the flour mixture to the wet mixture and mix it together until just combined.
- In a medium sized bowl, add your egg whites. Whisk them with a hand beater (or by hand) for about 1 minute until nice and foamy, and starting to stiffen. Stir once with a rubber spatula to get the egg whites at the bottom and beat together again.
- Pour the egg whites into the batter and fold them together.
- Heat a nonstick skillet or griddle over medium heat.
- Spread top of skillet or griddle with butter.
- Pour 1/3 of a cup of batter onto the skillet. Gently spread it out a little with the measuring cup.
- Cook for about 2 minutes, or as long or as little as it takes till the top start to bubble and the bottom is golden underneath.
- Flip and cook the bottom side for about 1 minute until done.
- Remove from skillet and repeat with additional batter. Spreading more butter as needed.
- Serve pancakes hot topped with fresh fruit, syrup, whipped cream, etc.
Nutrition
Calories: 123kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 111mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 187IU | Calcium: 96mg | Iron: 1mg