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Fluffy Ricotta Pancakes
Makes 4-6 servings
5
from
2
votes
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Course
Breakfast
Servings
4
people
Equipment
Large Bowl
Whisk
Small Bowl
Large cast iron skillet
Ingredients
1x
2x
3x
2
cups
all purpose flour
2
Tbsp
sugar
1
tsp
baking powder
½
tsp
baking soda
1
tsp
kosher salt
2
cups
buttermilk
1
cup
whole milk ricotta cheese
4
Tbsp
butter
melted, plus more for cooking the cakes
1
tsp
vanilla extract
2
large eggs
separated
butter and maple syrup for serving
Instructions
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add buttermilk, ricotta, melted butter, vanilla, and egg yolks. Mix until just combined. Don’t over mix!
In a small bowl, whip eggs whites until soft peaks form.
Gently fold whites into batter.
Heat a large cast iron skillet over medium heat, until hot.
Add a pat of butter to coat the bottom of the pan.
Pour batter into pan to create desired size of cakes.
Let pancakes cook on one side until small bubbles appear on the surface. Flip and cook until fully cooked.
Repeat steps 6-8 until all batter is used.
Serve pancakes warm with maple syrup and butter.
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