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A tall stack of four fluffy, golden-brown ricotta cheese pancakes drizzled with maple syrup, topped with a square of butter and a dollop of whipped cream or powdered sugar, with a strawberry visible on the side.

Light Fluffy Ricotta Cheese Pancakes

Soft, airy, melt-in-your-mouth ricotta pancakes with a hint of lemon—perfect for a bright, cozy breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese
  • 2 large eggs separated
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 1 lemon zest zest of 1 lemon
  • butter or oil for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle

Method
 

  1. In a large bowl, whisk together ricotta cheese, egg yolks, milk, and vanilla until smooth and creamy.
  2. In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. Add the dry ingredients into the ricotta mixture and stir gently until just combined; do not overmix.
  4. In another clean bowl, beat egg whites with a hand whisk or mixer until soft peaks form.
  5. Fold the egg whites into the batter using a spatula, keeping as much air as possible to ensure the pancakes stay fluffy.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
  8. Flip carefully and cook for another 1–2 minutes until golden and cooked through.
  9. Serve warm with honey, maple syrup, fresh berries, or powdered sugar.

Notes

For extra fluffiness, avoid overmixing and cook on medium—not high—heat.