Ricotta Pancakes – Budget Bytes

If you haven’t added ricotta to your pancake game-you’re truly missing out. I know, I know. Cheese in a pancake sounds awful. But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights. Once you taste these luscious ricotta pancakes, you’ll be making them non-stop.

Why would I add Ricotta to a pancake?

Why? Not to steal Loreal’s thunder, but- because you’re worth it. That’s precisely why you need ricotta in your pancakes. It’s still a pancake… just better. And you always deserve better. Plus ricotta doesn’t necessarily add flavor as much as it does mouth feel. It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness. You almost don’t need syrup. Almost. I can’t stop myself from dropping loads of blueberry sauce on each one.

Do I Have To Whip Egg Whites?

Yes, you’re going to have to whip egg whites. IT’S WORTH IT. These are birthday-breakfast-in-bed-tell-me-you-love-me pancakes. This is the recipe you use to impress your future mother-in-law. The one you trot out for that special brunch attended by the frenemy you imaginary fight with when you’re stopped at a red light. (Don’t act. We all have at least one.)

Can I make RICOTTA PANCAKE batter ahead of time?

I wish. Because it has whipped egg whites, this batter is more fragile than a Hollywood ego. (Don’t come at me if you live in LA. You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it. The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

How To Store, Thaw, and Reheat Ricotta Pancakes.

I doubt you’ll have leftover pancakes. But in case you do: refrigerate in an air-tight container with parchment paper between each layer for up to four days. Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F. Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.

What Can I Serve RICOTTA Pancakes With?

Top them with lemon curd, blueberry sauce, or strawberry syrup. Serve them with Fruit Salad or an Omelet. Or eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know. But I highly recommend it.)

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you’ll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

• 2 large eggs ($0.36)
• 1 cup flour ($0.09)
• 1 tsp baking powder ($0.03)
• 1 Tbsp granulated sugar ($0.01)
• 1/8 tsp salt ($0.01)
• 1 cup ricotta* ($1.22)
• 1 cup milk ($0.24)
• 1/2 tsp vanilla extract ($0.29)
• 2 Tbsp oil, for cooking ($0.04)

• Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.

• Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

• Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

• Add the dry ingredients on top of the ricotta mixture and gently fold it in.*

• Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.

• Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.

• Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.

• Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

See how we calculate recipe costs here.

*If ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.
*Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Serving: 2pancakesCalories: 364kcalCarbohydrates: 32gProtein: 15gFat: 19gSodium: 285mgFiber: 1g

How to Make RICOTTA PANCAKES – Step by Step Photos

Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.

Continue to gently fold in the egg whites until they’re incpororated. Lumps are OK; if you over-mix, you will remove all the air from the batter.

Place a medium-sized pan over medium heat. Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.

Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as necessary. Makes about 8 pancakes.