Buttermilk Ricotta Pancakes

I often purchase buttermilk for red velvet cupcakes and then have to find ways to use it up before it expires. I absolutely hate wasting food, and especially throwing away dairy products just because of an expiration date.

I also tried cooking with ricotta for the first time this week. I often see ricotta pancakes in restaurants but had never ordered it. All I knew is that it's a type of cheese, but more specifically, it's an Italian dairy product from sheep. Interesting!

So I made these lemon ricotta pancakes using just the last bit of buttermilk and all the ricotta I had bought some time ago. This recipe produced a pancake like no other. It was strangely soft and fluffy, almost melting in the mouth. I'd never made anything other than basic buttermilk pancakes which are a bit denser. This was extraordinarily light and unique. I can see the appeal of ricotta in pancakes now! And I can't wait to make these again.

We didn't have much maple syrup left for these, but I much preferred them with some lemon curd or raspberry jam. Or even buttermilk syrup.

I also highly recommend separating your eggs and beating the egg whites first in any pancake recipe for extra fluffiness (it's amazing in omelets as well).

Buttermilk Ricotta Pancakes
Makes about 10
Barely adapted from here

1 1/2 cups unbleached all purpose flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons canola oil
1 1/2 cups buttermilk
1/2 cup ricotta cheese
1/2 teaspoon vanilla extract (or vanilla bean, scraped)

Sift together flour, sugar, baking powder, baking soda and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, ricotta cheese and vanilla extract. Whisk together until smooth.

Add the liquid mixture to the dry ingredients and mix together until flour is just incorporated.

In a small stainless steel bowl, beat egg whites just until stiff. Fold the egg whites into the batter just until incorporated. Let set for 10 to 15 minutes.

Spoon batter onto a lightly buttered pan or griddle over medium low heat. When bubbles lightly form and the bottom is set, flip gently (about 3-4 minutes). Pancake is ready when both sides are golden with barely crisp exteriors.

Serve with powdered sugar, fresh fruit, maple syrup, jam, or lemon curd.


  1. Nice recipe. Whenever I buy buttermilk I'm always looking for a way to use it, too. This looks like an ideal solution. Looks great, too! And good tip re separating the eggs and whipping the egg whites. This is something I know but usually am too lazy to do. But you're right, it makes a big difference.

  2. Lovely pancakes! I love baking with buttermilk.

  3. I feel the same way about buttermilk. I love it and it's delicious, but I always seem to have more than I need and struggle with finishing it. I too, tend to make heaps of pancakes and waffles with the leftovers. Your pancakes look wonderful! Love the addition of ricotta.

  4. I started using ricotta in my recipes and couldn't believe how much more light and fluffy it makes food becomes. this looks lovely..=)


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