Fluffy Ricotta Pancakes

March 5th, 2018 | Posted by Milana in Breakfast/Brunch | Recipes

These are by far one of the fluffiest, most delicious pancakes I have made so far in my culinary experience. I highly recommend you give it a try. You won’t be disappointed!


1-1/2 Cups White Whole Wheat Flour

1 tsp baking soda

1/4 tsp salt

1 cup low fat buttermilk

2 Large egg yolks and whites

2 Tbsp Evaporated Cane Sugar (or any sugar you have on hand)

2 Tbsp Lemon Zest

1/2 of a lemon, squeezed

1/2 cup Ricotta Cheese


In a small bowl, whisk together the flour, baking soda and salt.

In a separate large mixing bowl, combine the ricotta, buttermilk, zest, sugar, and yolks by hand.

In a stand mixer, whisk egg whites until soft peaks form.

Add dry ingredients to the buttermilk mixture just until combined; gently fold in egg whites until just incorporated.

Coat a large nonstick pan with cooking spray over medium low heat. Using 1/2 cup measuring cup or scoop, spread out pancake batter and cook about 2-3 min or until lightly browned, flip and cook additional 1-2 min. Keep pancakes warm wrapped with foil in a 200F oven until ready to serve.

Serving Size: 2 Pancakes

WW Points: 6

**original recipe adapted from Kitch Me.

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Rating: 5.0/5 (2 votes cast)
Fluffy Ricotta Pancakes, 5.0 out of 5 based on 2 ratings

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