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Ricotta Pancakes

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast


  • 1-1/2 cups ricotta try to use a dry ricotta, otherwise drain your ricotta in a paper-towel lined colander overnight in the refrigerator
  • 1 tbsp. sugar
  • 3/4 cup milk
  • 4 eggs separated
  • 1 cup plus two tablespoons of all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tbsp. grated orange zest
  • unsalted butter for cooking the pancakes


  • In a bowl, combine the ricotta, sugar, milk and egg yolks. Mix well and set aside.
  • Sift together the flour, baking powder and salt. Add to the ricotta mixture. Add the vanilla extract and orange zest and mix well.
  • In a clean bowl, whip the egg whites until they’re stiff.
  • Gently fold the egg whites into the ricotta mixture.
  • Heat a pan or griddle and melt a few tablespoons of butter in the pan. Drop about a quarter cup of batter into the pan for each pancake. Don’t overcrowd the pan.
  • Cook for two to three minutes on the first side. The pancake will be golden. Flip and cook for an additional two minutes.
  • Serve warm with butter and syrup. Enjoy!


Over the past few months, I’ve fallen in love with Bill Granger. I’ve purchased three of his cookbooks including this one and I’m smitten. These pancakes were incredible!
Keyword brunch