Fluffy Ricotta Pancakes



3/41 cup ricotta cheese

1 cup flour

1/2 teaspoon baking powder

1 1/2 tablespoons sugar or other sweetener (if using a liquid sweetener, add a little extra flour)

1/8 teaspoon salt

3/41-1/4 cup milk, or non-dairy milk *

2 eggs, separated into yolks and whites

1 teaspoon Rain’s Choice pure Vanilla Extract

Butter or coconut oil for the pan


If the ricotta has a lot of liquid, set it in a fine mesh strainer to drain off the excess about 30 minutes before making the pancakes. If the ricotta is more dry and compact, skip this step.

Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the whites using a rubber spatula.

Heat a griddle or iron skillet over medium-high heat. Melt a small bit of butter (or coconut oil) in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.


* Add more milk based on the thickness of the Ricotta cheese you’re using as it can vary from brand to brand.

Note: It’s easiest to use a handheld mixer to beat the egg whites. If you only have a stand mixer, start on low speed and gradually increase to the highest speed as the whites start to form bubbles and thicken. You may need to stop the mixer partway through and stir the whites to make sure they are all getting incorporated.

Frequently I’ve made this recipe without whipping the egg whites and it comes out fine. Not quite as fluffy but delicious regardless.