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Fluffy ricotta pancakes stacked with blueberries, powdered sugar, and maple syrup. A homemade breakfast served with lemon on a white plate.

Fluffy Ricotta Pancakes

Light, fluffy ricotta pancakes made from simple ingredients like whole milk ricotta, eggs, and lemon zest. A homemade breakfast favorite that’s packed with protein and perfect for weekend mornings.
4 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 280kcal
Cost: $6

Equipment

  • 1 Mixing bowl (Medium size for dry and wet ingredients)
  • 1 Rubber spatula (For folding egg whites gently)
  • 1 Whisk (For mixing yolks and batter base)
  • 1 Hand mixer (Or stand mixer, to whip egg whites)
  • 1 Nonstick skillet (Or griddle for even cooking)
  • 1 Measuring cups (For flour, milk, and ricotta)
  • 1 Measuring spoons (For vanilla, baking powder, salt)
  • 1 Zester (For lemon zest if using)

Ingredients

  • 1 cup Whole milk ricotta - At room temperature
  • ¾ cup All-purpose flour - Can sub with whole wheat or GF
  • 1 teaspoon Baking powder
  • 1 tablespoon Sugar - Optional or to taste
  • ¼ teaspoon Salt
  • 2 Large eggs - Separated
  • ½ cup Milk - Dairy or plant-based
  • 1 teaspoon Vanilla extract - Pure recommended
  • 1 teaspoon Lemon zest - Optional but adds brightness
  • Butter - For cooking

Instructions 

  • In one bowl, whisk together flour, baking powder, sugar, and salt.
  • In a separate bowl, combine ricotta, egg yolks, milk, and vanilla.
  • Add the wet mixture into the dry and stir gently; lumps are okay.
  • Stir in lemon zest if using.
  • Beat egg whites in a clean bowl until soft peaks form.
  • Gently fold egg whites into the batter without deflating.
  • Let batter rest for 5 minutes.
  • Heat skillet over medium-low, add butter to coat.
  • Scoop ¼ cup batter per pancake; cook until bubbles form.
  • Flip and cook until golden on both sides.
  • Serve warm with syrup, berries, and optional powdered sugar.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.

Nutrition

Serving: 2pancakes | Calories: 280kcal (14%) | Carbohydrates: 26g (9%) | Protein: 11g (22%) | Fat: 15g (23%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 120mg (40%) | Sodium: 210mg (9%) | Potassium: 140mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 400IU (8%) | Vitamin C: 1mg (1%) | Calcium: 150mg (15%) | Iron: 1.2mg (7%)