Friday, May 6, 2016

Yummy Ricotta Pancakes!

I love a good recipe!  Better yet, I love a recipe that uses ingredients I wouldn't have necessarily thought but have around the house.  I promise, these ricotta pancakes are soooooo yummy you'll always want to make them this way!  They are light, fluffy, full of great ingredients, oh, and did I mention taste AMAZING!

I'm posting this recipe in time for Mother's Day as I mentioned in my previous Mother's Day Gift post last week.  However, you really don't need a special occasion to make them!

What you'll need:
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons of sugar
  • 1/4 teaspoon salt
  • 1 cup ricotta
  • 3/4 cup milk
  • 2 large eggs (whites and yolks separated)
  • 1/2 teaspoon vanilla extract
  • Butter, for cooking
  • Maple syrup, for serving
Optional - mashed bananas, whole blueberries, lemon zest or chocolate chips



Mix your dry ingredients in a medium bowl: flour, baking powder, sugar, salt

Whisk your wet ingredients in a large bowl:  ricotta, milk, egg yolks, vanilla extract.  Make sure you keep your egg whites aside for the next step.  If you feel like your ricotta is a little watery, drain it and let it dry a bit before you add.  I've never had to do this and the recipe still turns out terrific!

Let's talk a little bit about vanilla.  I've found my baking to be much better with really good vanilla extract.  So, I try not to use commercial vanilla extract products unless in a pinch.  We discovered the difference in vanilla when we traveled to Mexico and decided to purchase a bottle of Mexican vanilla extract as a souvenir.  Now, every time a friend or family member takes a trip to Mexico we have them bring us back some Mexican vanilla!  Anyway, it's not that commercial vanilla is bad.  In my opinion Mexican vanilla is just better!  OK, back to the ricotta pancakes!


Gradually combine your dry ingredients into your wet ingredients until smooth.

With a hand mixer, whip your egg whites until they are stiff.  If you are short on time you don't necessarily have to whip the egg whites however, in my experience this part makes them light and fluffy.  It's really up to you.

Fold the egg whites into the batter using a spatula until the batter is smooth and no egg whites are showing.

If you decide to use optional ingredients such as fruit this is where you should fold them into your batter.  I prefer mashed bananas because it naturally sweetens the batter.  My kids of course prefer chocolate chips!


Heat up your griddle or pan to medium heat.  Melt butter on the pan.  Using a table spoon for mini pancakes or 1/3 cup for larger pancakes pour your batter into circles on your griddle.

Flip your pancakes when you see a little bubbling and the edges starting to look cooked.  If you flip too soon you can always flip them over again. I try to check before turning by lifting them up a bit and peeking under.  How lightly or brown they are cooked is up to preference.


Plate your pancakes, add syrup, whipped cream, and berries if you prefer. Sit and Enjoy your delicious breakfast!  

I would love to hear if you've made any substitutes or adaptations!  

*This recipe was adapted from The Kitchn

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