Go Back

Ricotta Pancakes

The fluffiest, most ethereal pancakes you'll ever meet.
Yield: 8 pancakes


  • 1 cup ricotta cheese The better your ricotta, the better the pancakes will be (find Bellwether if you can). Drain the ricotta for 30 minutes in a strainer if it seems very wet.
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 1/2 Tbs granulated sugar
  • 1/4 tsp fine salt
  • 3/4 cup milk Whole milk is best here.
  • 2 large eggs, separated
  • 1/2 tsp vanilla extract
  • Butter


  • Whisk together the flour, baking powder, sugar, and salt in a small bowl.
  • Mix together the ricotta, milk, egg yolks, and vanilla in a separate bowl. Add the dry to the wet and stir gently 'til it's all combined.
  • Now's the workout: beat the egg whites BY HAND with a whisk. I say "by hand" because this is your morning workout! You have to earn those pancakes. Stop when they form stiff peaks (lift up the egg whites with a whisk, and if they stay frozen like a painting of a wave, you're good).
  • Stir some of the egg whites into the pancake batter, then fold in the rest with a spatula.
  • Heat a griddle or a non-stick skillet over medium-high heat and add enough butter to coat the pan. Use an ice-cream scoop or a 1/3-cup measure to pour batter on to the hot butter. Cook for 3 to 4 minutes until you see bubbles on top of the pancakes and the bottoms are starting to crisp and turn golden brown. Flip and cook another minute or two, until golden. Remove the pancakes to a cookie sheet and keep warm in a 300 degree oven until all the pancakes are done.
  • Serve the pancakes with maple syrup and blueberries, if you have blueberries. (Poached rhubarb is great here too.) Enjoy!