Kitchen Recipe Collection
Italian Ricotta Pancakes
Incredibly light, fluffy, and tender pancakes made with fresh Italian ricotta cheese and bright lemon zest.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- fresh ricotta cheese
- all-purpose flour
- eggs (separated)
- milk
- sugar
- lemon zest
- baking powder
- vanilla extract
- butter (for pan)
Equipment
- Two mixing bowls
- Whisk
- Non-stick skillet
Instructions
- 1
Drain Ricotta
If your ricotta is very wet, place it in a fine mesh strainer over a bowl for 30 minutes to drain excess liquid.
- 2
Separate Eggs
Separate the egg yolks from the egg whites into two different bowls.
- 3
Mix Wet Base
In a large bowl, whisk the ricotta cheese, egg yolks, milk, vanilla extract, and fresh lemon zest until smooth.
- 4
Add Dry Ingredients
Whisk the flour, sugar, baking powder, and a pinch of salt into the ricotta mixture just until combined. Do not overmix.
- 5
Whip the Whites
Using a clean whisk or electric mixer, beat the egg whites until they form stiff peaks.
- 6
Fold the Whites
Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, very gently fold in the remaining egg whites.
- 7
Maintain the Fluff
Be careful not to deflate the egg whites while folding. The batter should look airy and cloud-like.
- 8
Heat the Skillet
Heat a non-stick skillet or griddle over medium-low heat and melt a small pat of butter.
- 9
Pour Batter
Ladle about 1/4 cup of batter per pancake onto the skillet.
- 10
Cook First Side
Cook for 2-3 minutes until the edges look set and a few bubbles appear on the surface. (They brown faster than regular pancakes).
- 11
Flip and Cook
Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown.
- 12
Serve
Serve immediately with a dusting of powdered sugar, fresh berries, or a drizzle of warm honey.
Cooking Tips
- Whipping the egg whites separately is the secret to their incredibly light, soufflé-like texture.
- Keep the heat on medium-low. Ricotta pancakes are delicate and will burn on the outside before cooking through if the pan is too hot.
Variations
- Orange Ricotta Pancakes: Substitute lemon zest with orange zest and add a splash of orange juice to the batter.
Chef's Notes & Storage
- A modern fusion of classic American pancakes with high-quality Italian dairy.
Nutrition Estimate
310 calories · 12g protein · 38g carbs · 12g fat · 1g fiber per serving
