These Ricotta Buttermilk Pancakes are so soft and fluffy. Once you learn how to make it this way, you wouldn’t want to go back to regular pancakes. I had my first ricotta pancake at Amato’s, a casual cafe in our city, years ago. They made their own Italian sausages and ricotta cheese. I love biting into little chunks of ricotta cheese inside of the pancakes, they’re so milky and creamy. Mmmm…. Are you with me?
You can buy ricotta cheese from the grocery stores but why not try making it at home? It’s super easy, way cheaper, so fresh and only takes 3 ingredients. Here’s the link to the recipe, Homemade Ricotta Cheese
Adding buttermilk instead of regular milk makes the pancakes tender and fluffy. Also, to make light batter, the technique that I learned is to separate egg whites and yolks. Then, mix the yolks with the wet ingredients, followed by dry ingredients then fold in the beaten whites. These little things make the most scrumptious pancake batter.
Let’s cook some food!
Whisk together flour, baking powder, sugar and salt in a medium bowl.
Combine ricotta, buttermilk, egg yolks and vanilla in a large bowl. If your ricotta seems to be to wet with a lot of liquid, strain it in a mesh strainer
Mix, mix, mix.
Add the dry ingredients to the ricotta/buttermilk mixture.
Whisk until just combined.
Beat the egg whites with a handheld electric mixer
Stir a small scoop of the egg whites into the pancake batter to lighten the batter.
Then fold in the remaining whites with a rubber spatula
Melt a small amount of butter in a non-stick pan
Flip the pancakes and cook another 2 to 3 minutes, until golden.
How cute!
Repeat with the remaining pancakes.
Serve them with maple syrup and/or some fruit.
I hope your give this Ricotta Buttermilk Pancakes recipe a try and let me know how it goes. The recipe card and comment box is below.
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1½ tablespoons granulated sugar
- ¼ teaspoon salt
- ¾ cup butter milk
- 2 large eggs
- ½ teaspoon vanilla extract
- butter, for cooking
- Whisk together flour, baking powder, sugar, and salt in a medium bowl.
- Combine ricotta, buttermilk, egg yolks, and vanilla in a large bowl. If your ricotta seems to be to wet with a lot of liquid, strain it in a mesh strainer for 10-20 minutes before mixing it in.
- Add the dry ingredients to the ricotta/buttermilk mixture, whisk until just combined.
- Beat the egg whites with a handheld electric mixer until stiff.
- Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a rubber spatula.
- Melt a small amount of butter in a non-stick pan, medium heat.
- Add about ½ cup of the batter into the hot pan. Cook about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.
- Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
- Serve them with maple syrup and/or some fruit.
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