The Fluffiest Ricotta Pancakes

How to Make

1 1/2 cups
Birch Benders Classic Recipe
1 cup
Eggs yolks and whites separated
2 cups
1/2 tsp
Vanilla Extract
Vegetable Oil for greasing
  1. In a large mixing bowl, stir ricotta, Classic Recipe, yolks, milk and vanilla until just combined.
  2. In a separate medium bowl, beat egg whites until they form stiff peaks, about 5 minutes.
  3. Gently fold eggs whites into the dough, being careful not to over combine.
  4. Heat a skillet or griddle on medium-low, and wipe down the surface with vegetable oil and a dry cloth (Quick fingers and a paper towel will do).
  5. Using a 1/3 Cup measure, scoop batter gently into the pan. Bubbles will begin to form in the batter; when they are mostly popped, flip the pancakes and cook an additional minute.
  6. Top with your favorite syrup, fresh fruit, or lemon curd and enjoy!

Note: Pancakes are best enjoyed immediately, but when eating as a family, place the pancakes on an oven-safe plate and store in a 200° or cooler oven while you finish cooking the whole batch.

Share A Recipe Have a recipe to share? We would love to showcase it on our site. Submit a recipe