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Fluffy Ricotta Pancakes

Prep Time 15 mins
Cook Time 15 mins
Servings 4


  • 4 eggs whites and yolks separated
  • 1-500 g container 2 cups full-fat ricotta made with Canadian milk
  • 1 1/4 cups Canadian whole milk
  • 1 tsp pure vanilla extract
  • 9 oz all-purpose flour (2 cups lightly spooned and levelled)
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp coarse salt
  • Oil for cooking
  • Yogurt and berries to serve


  • Beat egg whites in stand mixer until stiff peaks form.
  • In a separate bowl, whisk yolks with ricotta, milk, and vanilla extract.
  • In a third bowl, whisk the flour with the sugar, baking powder, and salt.
  • Scrape the yolk mixture into the dry ingredients and stir just to combine, with some floury streaks remaining. Fold in beaten egg whites.
  • Lightly oil a large skillet and set over medium-low heat.  Drop batter by scant 1/3 cupfuls, leaving ample space between to flip (I do a time). After a couple of minutes, when bubbles start to form at the surface and underside is golden brown, flip the pancakes. Contiuje cooking on other side until it's golden brown, too - about 2 minutes more. Transfer to wire rack and keep warm in a 200ºF oven. When ready to serve, dollop with yogurt and top with berries.