Ricotta pancakes are so fluffy and delicious and a sneaky way to get more protein without it tasting like you are getting more protein. One batch has 24g of protein which is pretty fabulous since they taste like you are eating nothing but a pile of fluffy delicious carbs. I’m slightly obsessed.
I really had no idea such a fabulous thing existed, and I don’t even recall where I first heard of them. Probably the Food Network since I have it on pretty much 24/7 (it makes for great background noise). Anyway, I looked up a number of different recipes before coming up with my own, and I think I hit a home run!
Separate egg and beat egg white until stiff Mix egg yolk, milk, vanilla and ricotta together in a separate bowl Add flour, baking powder, sugar and salt to ricotta mixture and mix just until combined Slowly fold in egg whites until mixture is light and fluffy Heat frying pan or griddle over medium heat. Grease the pan/griddle with a small amount of cooking oil to prevent the batter from sticking Pour 1/4 cup of mixture onto pan or griddle. Let cook for 2-3 minutes before flipping. I like to put a little bit of oil into the heated pan and then use a paper towel to cover the pan with a light layer of oil while removing any excess
Ricotta Pancakes
Ingredients
Instructions
Notes
These pancakes take a bit longer to cook than regular pancakes. I find they cook best without burning the burner turned back to around 4.5-5.
I really like making a batch of batter in advance for nights when I know I’ll want something after my evening classes so I can come home and pull the batter out of the fridge and get cooking right away.
[Tweet “These fluffy ricotta pancakes are what is missing from your life!”]
I gotta say, there is nothing quite like a nice stack of pancakes after teaching two or three fitness classes. Yum!