Ricotta Pancakes Recipe

Name: Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, separated; 2 cups ricotta cheese; 2/3 cup sour cream; 1 1/3 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups whole milk; Melted butter; Maple syrup

Servings: persons

4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk
Melted butter
Maple syrup

1
Whisk yolks, ricotta and sour cream in large bowl to blend.
2
Whisk flour, baking powder, salt and baking soda in another large bowl to blend.
3
Add flour mixture to yolk mixture and stir until combined.
4
Stir in milk.
5
Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form.
6
Fold beaten whites into batter.
7
Heat griddle or large skillet over medium heat.
8
Brush with butter.
9
Working in batches, spoon 2 tablespoons batter onto griddle for each pancake.
10
Cook until golden brown, about 3 minutes per side.
11
Serve with maple syrup.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, separated, 2 cups ricotta cheese, 2/3 cup sour cream, 1 1/3 cups all purpose flour, and more.

Yes, Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Pancakes

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