Classic Fluffy Ricotta Pancakes with Maple Syrup

January 15, 2025

Ready to flip your pancake game? These classic fluffy ricotta pancakes are pure breakfast magic! Light, dreamy, and perfectly paired with maple syrup, they’ll have you savoring every bite. Trust me, you don’t need to be human to know these are irresistible—shall we get cooking?

5.0 out of 5 (2 ratings)

Who’s ready to wake up to the ultimate breakfast treat? Let me introduce you to the dreamiest stack of fluffy pancakes you’ve ever met—Ricotta Pancakes with Maple Syrup! They’re light, they’re airy, and they’re made with a secret ingredient that takes them to cloud nine: ricotta cheese. These pancakes are my idea of breakfast bliss, and whether you’re a pancake purist or you usually lean toward savory breakfasts, I’m confident these will win you over. Let me tell you why they’re about to become your new breakfast obsession.

Classic Fluffy Ricotta Pancakes with Maple Syrup Recipe

Now, what makes these ricotta pancakes so special? It’s all about texture and flavor. The ricotta gives them an incredibly light and creamy texture while adding just the faintest hint of richness that makes every bite feel like sunshine in pancake form! Plus, a touch of lemon zest in the batter brightens up the flavor, making it a perfect match for real maple syrup. This recipe also calls for whipping the egg whites separately before folding them into the batter—don’t skip this step! It’s the secret behind their signature fluffiness. It’s science, friends, and it’s delicious.

Here’s my advice to make sure your ricotta pancakes turn out perfect every time: First, don’t overmix your batter. A few lumps are totally okay; they’re a sign you haven’t overworked it. Let your skillet heat up evenly before you start cooking—if your pan isn’t the right temperature, you’ll either burn your pancakes or end up with pale, sad little discs. And one more thing: Use a light touch on the spatula when flipping. You’re dealing with pancake royalty here—treat them with care! Oh, and don’t skimp on the maple syrup. These beauties deserve the real deal.

I know you’re probably drooling just thinking about these pancakes, so why not make them this weekend? They’re ideal for slow, indulgent mornings paired with fresh fruit, crispy bacon, or even a dollop of whipped cream, if you’re feeling fancy. Want to customize them? Add some blueberries or chocolate chips to the batter for a fun twist. Breakfast for dinner, anyone? I say yes. Once you try these, I have a feeling they’ll find their way into your regular meal rotation. Let’s get flipping!

Keywords: fluffy ricotta pancakes recipe, homemade pancake recipe maple syrup, easy weekend breakfast ideas, best light pancakes with ricotta, how to make pancakes fluffy, lemon ricotta pancakes easy, creamy breakfast pancake recipes

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup ricotta cheese
•3/4 cup all-purpose flour
•1 tablespoon granulated sugar
•1 teaspoon baking powder
•1/4 teaspoon salt
•2 large eggs, separated
•3/4 cup whole milk
•1 teaspoon vanilla extract
•Butter, for cooking
•Maple syrup, for serving

Instructions

1
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2
In another bowl, mix the ricotta cheese, egg yolks, milk, and vanilla extract until well combined.
3
Gradually fold the dry ingredients into the wet ingredients until just mixed. Do not overmix.
4
In a clean, dry bowl, beat the egg whites until soft peaks form.
5
Gently fold the beaten egg whites into the batter using a spatula, maintaining as much air as possible for fluffiness.
6
Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
7
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the underside is golden brown, about 2-3 minutes.
8
Flip the pancakes carefully and cook for another 2-3 minutes until both sides are golden and cooked through.
9
Repeat until all the batter is used, keeping cooked pancakes warm.
10
Serve the pancakes stacked with a generous drizzle of maple syrup on top.

Nutrition Information

Calories

320 calories per serving

Protein

12g

Carbs

32g

Fat

15g

Frequently Asked Questions

Q: Can I substitute ricotta cheese with another ingredient?

A: Yes, you can substitute ricotta cheese with cottage cheese, but make sure to blend it until smooth for a similar texture. Greek yogurt can also be used as a substitute, though it may alter the flavor slightly and make the pancakes less rich.

Q: Why are my pancakes not fluffy?

A: The fluffiness comes from folding in the beaten egg whites. If the egg whites were not beaten to soft peaks or were overmixed into the batter, the air may have deflated, leading to denser pancakes. Be gentle when folding the egg whites to preserve the air.

Q: Can I make the batter ahead of time?

A: It's not recommended to make the batter ahead of time because the beaten egg whites lose their air and deflate over time, resulting in less fluffy pancakes. However, you can mix the wet and dry ingredients separately and combine them just before cooking.

Q: What can I use instead of all-purpose flour for a gluten-free version?

A: You can use a gluten-free all-purpose flour blend as a 1:1 substitute. Make sure the blend includes a binding agent like xanthan gum to maintain the pancake structure.

Q: How should I store leftovers?

A: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in the microwave for 20-30 seconds. Avoid stacking them while storing to prevent them from becoming soggy.

Q: Why are my pancakes sticking to the skillet?

A: Ensure your skillet or griddle is properly preheated and lightly greased with butter before adding the batter. If the pan is not hot enough, the pancakes are more likely to stick. Using a nonstick pan can also help.

Q: What are some serving variations for these pancakes?

A: In addition to maple syrup, you can serve these pancakes with fresh berries, whipped cream, a dusting of powdered sugar, or a dollop of lemon curd. For a savory twist, omit the sugar and serve with smoked salmon and chives.

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