Ricotta Pancakes With Berries

Ricotta and whipped egg whites make these pancakes almost soufflé-light. The first time we served them at a Sunday brunch, the table went quiet, which in our experience is the highest compliment a recipe can get. They are tender and custardy inside, delicately crisp at the edges and brightened with fresh lemon zest. Topped with a spoonful of berries and a drizzle of maple syrup, they feel like something you would order at a favorite neighborhood cafe, yet they come together in about 25 minutes with ingredients you can find at any grocery store.

Prep 10 min · Cook 15 min · Serves 4

What makes them so light

Most pancakes depend on baking powder for their rise. These rely on air, whipped into the egg whites and then gently folded into a rich ricotta batter. It is the same idea behind a soufflé or a chiffon cake. When the batter hits the warm griddle, the tiny bubbles in the whites expand and lift the pancake, while the ricotta keeps the inside moist and creamy. The egg yolks add richness and help bind everything together.

Because the structure comes from those delicate bubbles, the batter needs a soft touch. Overmix it and you will deflate the whites; cook it too hot and the outsides will brown before the centers set. Treat it gently, though, and you will be rewarded with the lightest pancakes you have ever made at home.

Ingredients

• 1 cup ricotta
• 3/4 cup milk
• 3 eggs, separated
• 1 cup flour
• 1 tablespoon sugar
• Zest of 1 lemon
• Fresh berries and maple syrup

Use whole-milk ricotta if you can find it. It is creamier and more flavorful than part-skim, and it gives the pancakes a richer texture. If your ricotta looks very wet, let it drain in a fine-mesh strainer for 15 minutes before measuring. You will also need a pinch of salt and a little butter for the griddle. Separate the eggs while they are cold, since cold yolks are firmer and less likely to break, then let the whites warm up for a few minutes so they whip to a bigger volume.

How to make it

1. Whisk the ricotta, milk, yolks and lemon zest.
2. Stir in the flour, sugar and a pinch of salt.
3. Beat the egg whites to soft peaks and fold them in.
4. Cook on a low-medium griddle 2–3 minutes per side and top with berries.

Whipping to soft peaks

Make sure your bowl and beaters are completely clean and dry, because even a trace of fat or yolk will keep the whites from foaming. Beat them with a hand mixer or stand mixer on medium speed until they turn white and foamy, then increase to high. Stop when you lift the beaters and the whites form peaks that curl over softly at the tips. Stiff, dry whites are harder to fold in and can make the pancakes a little cottony, so soft peaks are what you want.

Folding without deflating

Stir about a third of the whites into the ricotta mixture first to lighten it. Then add the rest and fold with a large rubber spatula: cut down through the middle, sweep along the bottom of the bowl and bring the spatula up the side, turning the bowl a quarter turn each time. Stop when only a few small streaks of white remain. The batter should look thick, fluffy and pale.

Low and slow on the griddle

Heat your griddle or nonstick skillet over medium-low and brush it lightly with butter. Scoop about 1/4 cup of batter per pancake and gently nudge it into a round with the back of the spoon. These pancakes will not form the same big bubbles as buttermilk pancakes, so watch the edges instead. When they look set and the bottoms are golden, usually after 2 to 3 minutes, slide a thin spatula underneath and flip carefully. Give them another 2 minutes, until they spring back when lightly pressed.

Make it your own

Warm the berries with a spoonful of honey for a quick sauce.

Recipe tester Molly Grant

Molly’s quick berry sauce takes about 5 minutes and makes the plate look special. Put 2 cups of mixed berries in a small saucepan with a spoonful of honey and a squeeze of lemon juice, then warm over medium heat until some of the berries burst and the juices turn syrupy. Frozen berries work perfectly here, which makes it a great year-round option. A few more ideas to try:

• Swap the lemon zest for orange zest and top with sliced peaches in summer.
• Add 1/2 teaspoon vanilla extract to the ricotta mixture for a bakery flavor.
• Fold a handful of fresh blueberries into the batter at the very end.
• Finish with a dollop of lightly sweetened whipped cream or Greek yogurt.
• Dust the stack with powdered sugar for an easy brunch-party finish.

Planning a weekend brunch

These pancakes are the centerpiece of our favorite at-home brunch. To keep things relaxed, do as much as you can before guests arrive. Zest the lemon, measure the dry ingredients and whisk the ricotta mixture up to an hour ahead, keeping it covered in the refrigerator. Whip and fold in the egg whites just before cooking, since the batter loses its lift if it sits too long.

Keep finished pancakes warm on a wire rack set over a sheet pan in a 200°F oven while you cook the rest. Round out the table with crispy bacon or breakfast sausage, a big bowl of fruit, and fresh orange juice or coffee. If you want a savory option, a simple frittata bakes in the oven while the pancakes cook on the stove.

For a crowd of eight, use the servings scaler on our recipe card to double the batter, and work with two skillets at once. Make the second batch of egg whites only when you are ready to cook it.

Storing and reheating

Ricotta pancakes are at their best right off the griddle, but leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat them on a sheet pan in a 325°F oven for 6 to 8 minutes, or in a toaster for a quick weekday breakfast. They also freeze well. Cool them completely, freeze in a single layer, then transfer to a freezer bag with parchment between the layers for up to a month.

Troubleshooting your batter

If your first pancakes come out flat, the egg whites may have deflated during folding, or the batter may have been sitting too long before you started cooking. Fold more gently next time and get the griddle hot before you whip the whites. If the pancakes are brown outside but gooey in the middle, turn the heat down a notch and give them an extra minute on each side; the ricotta makes them more custardy than ordinary pancakes, so they need gentler heat. If the batter seems too runny to hold its shape, your ricotta was probably very wet. Stir in a tablespoon or two of extra flour, and drain the cheese first next time. And if the pancakes stick, add a little more butter to the griddle between batches and use a thin, flexible spatula. A nonstick skillet is especially helpful for this recipe, because the delicate pancakes are easier to flip cleanly.

Key takeaway: Soft-peak egg whites, gentle folding and a low griddle are what turn ricotta batter into light, custardy pancakes.

A little bit of weekend

Some mornings call for something a bit more special than cereal. These lemony ricotta pancakes are just fancy enough for a birthday, a holiday or a lazy Sunday, but simple enough that you will not mind making them again next week. Pin the recipe, invite a few friends over and let the berries do the decorating.