The Best Ricotta Pancakes

A time-tested favorite ricotta pancake recipe, this is a little tangy and very satisfying; perfect with fresh blueberries or strawberries.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 86 Calories

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• 2 eggs, separated
• 1 tablespoon canola oil, or as needed
• 1 cup ricotta cheese plus
• 2 tablespoons ricotta cheese
• 0.75 cup all-purpose flour
• 0.5 cup skim milk

Recipe Instructions

Step 1

Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.

Step 2

Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.

Step 3

Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.

Step 4

Whisk egg whites in a bowl until frothy; fold into ricotta mixture.

Step 5

Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.