Ricotta Pancakes

Switch things up this Pancake Day with these Ricotta Pancakes! They’re light and fluffy, with a creamy, custardy middle. Generally, I like to serve them with butter and a ridiculous amount of maple syrup, but feel free to get as creative as you’d like!

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x


  • 125 g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, separated
  • 250 g ricotta, drained
  • 150 ml semi-skimmed or whole milk
  • 1 tsp vanilla extract
  • neutral oil or butter, for cooking


  1. Combine the plain flour, baking powder and salt in a medium mixing bowl. Set aside.
  2. Separate the eggs, placing the whites and yolks in two separate medium mixing bowls. Add the ricotta, milk and vanilla extract to the egg yolks and whisk until mostly smooth – a few lumps here and there is ok. Add the ricotta mixture to the dry ingredients and whisk until mostly smooth. Again, having a few lumps is ok.
  3. Whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
  4. Heat a large non-stick frying pan or griddle over medium-low heat and brush with melted butter or oil. Pour a ladleful of batter onto the pan. Cook until bubbles appear on the top of the pancake and the bottom is golden brown and set, around 2 minutes. Flip carefully and cook until golden brown on the other side, around 2 minutes. Repeat with the remaining batter. Serve warm with your desired toppings and enjoy!

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Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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