Ricotta Pancakes


(1 vote) 5 1

The ricotta cheese adds the perfect moisture to these pancakes.

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  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 2 large eggs, separated
  • 2 C. milk
  • 4 oz. ricotta cheese, well drained

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Sift the dry ingredients together into a small bowl, and set aside. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside. Beat the egg yolks, milk and ricotta together until well-blended and smooth in a larger bowl. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter then fold in the remaining whites with a rubber spatula or large wooden spoon. Spray the griddle with cooking spray after it is preheated. Pour 1/4 C. batter per pancake onto the griddle and cook for about 2 minutes, or until bubbles form on the surface of the pancake, then flip to the other side. Cook about 2 more minutes, or until lightly browned. Good served with a nice fruit syrup.

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