Easy Ricotta Pancakes Recipe Is So Fluffy and Perfect for Mother’s Day

When ricotta pancakes are on a brunch menu, I order them with no questions asked. The creamy and airy texture is my favorite part along with the protein kick that makes the flapjacks more filling. This is all thanks to ricotta cheese, which is simple to mix into batter for your own homemade ricotta pancakes. These flapjacks are a delicious choice for a casual breakfast or Mother’s Day brunch. Plus, celebrity private chef and recipe developer Brooke “Chef Bae” Baevsky shares the secret to fluffy, restaurant-style ricotta pancakes. Read on for tips and the ricotta pancake recipe that’s sure to impress brunch guests.

Why you should add ricotta cheese to pancake batter

Ricotta cheese is versatile for sweet or savory dishes—and this is especially true for pancakes. The reason: Chef Bae explains that the cheese boasts the “ perfect tangy acidity that pairs with the baking soda in the pancake to make it really fluffy.” In addition to its flavor and texture, ricotta is known for its protein content as one cup of a whole milk variety contains about 28 grams of this key nutrient. It truly offers the best of both worlds for delicious, feel-good pancakes.

Chef’s secret to extra fluffy ricotta pancakes

For light and fluffy ricotta pancakes, chef Bae suggests aerating the egg whites before adding them to the batter. “Whip the egg whites to stiff peaks, and then fold them into the ricotta [mixture],” she says. “You get the fluffiest pancakes you’ve ever had and you will never go back—I promise.”

The time it takes for egg whites to reach stiff peaks will vary if you’re doing it by hand or with an electric mixer. However, they’re fully whipped when the whites are firm and hold their shape when you lift the whisk.

A simple brunch-worthy ricotta pancake recipe

Below, you’ll find Chef Bae’s recipe for rich ricotta pancakes that are served with a sweet blueberry compote. The ricotta makes all the difference for flavorful pancakes. So, she suggests a high-quality option, such as Galbani Double Cream Ricotta—which contains more cream than a standard whole milk variety for a richer taste. “It’s such an easy way to elevate food without cooking in just such a simple way,” she says. Add this in your collection of go-to brunch recipes for any occasion!

Ricotta Pancakes with Blueberry Compote

Pancakes:

• 4 large eggs, separated
• 1 cup all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• ¼ tsp baking soda
• 1⅓ cups ricotta
• ¾ cup buttermilk (or ¾ cup milk + 2 tsp lemon juice & let stand for 10 mins)
• 2 tsp vanilla extract
• Avocado oil (or other neutral oil), for the pan
• 1 cup fresh blueberries, divided
• Pure maple syrup, for serving

Blueberry compote:

• 3 cups fresh blueberries, divided
• ¼ cup white sugar (or coconut sugar)
• 1½ tsp finely grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• Pinch of salt

Directions:

• Yield: 4 servings

1. Cook 2 cups fresh blueberries, ¼ cup sugar, and 1 pinch salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6 to 8 minutes. Add 1½ tsp. finely grated lemon zest, 1 tbsp freshly squeezed lemon juice and remaining 1 cup fresh blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.
2. Using an electric mixer on high speed, beat 4 large egg whites in a medium bowl until stiff peaks form, 3 to 5 minutes. Whisk 1 cup all-purpose flour, 1 tbsp. sugar, 1½ tsp baking powder, 1 tsp salt and ¼ tsp baking soda in a large bowl to combine. Whisk 4 large egg yolks, 1⅓ cups ricotta, ¾ cup buttermilk and 2 tsp vanilla extract in another medium bowl.
3. Add ricotta mixture to dry ingredients and stir with spatula to incorporate. Fold in one third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.
4. Heat a large nonstick skillet over medium-low; brush with oil. Working in batches, scoop ½-cupfuls of pancake batter onto a hot griddle. Top each with about 2 tbsp fresh blueberries.
5. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.
6. Serve with the blueberry compote and maple syrup.

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This story was originally published May 6, 2025 at 2:30 PM.