Buttermilk Ricotta Pancakes
Light, fluffy, and full of flavor, these gluten-free pancakes are made with creamy ricotta, Better Batter flour, and a hint of vanilla. Perfect for a cozy breakfast or brunch — just add maple syrup or fresh fruit!
Buttermilk Ricotta Pancakes
Serves: varies | Prep Time: 10-15 min | Cook Time: 2-4 min each side
Ingredients
- 2 Large Eggs, separated
- ½ cup Better Batter Gluten Free Flour
- 1 tsp Baking Powder
- 1 Tbsp Buttermilk Powder
- ½ tsp Salt
- 1 cup Ricotta
- 2 Tbsp Brown Sugar
- ½ tsp Vanilla
Instructions
Beating Egg Whites. Start off by beating egg whites until stiff, but not dry. In a separate bowl, whisk flour, baking powder, buttermilk powder, and salt; set aside.
Whisk Ingredients. In a large bowl, whisk the egg yolks, ricotta, brown sugar, and vanilla. You will want to whisk for a few minutes so everything is smooth and creamy.
Fold the dry ingredients into the wet ingredients. Next, carefully and gently fold in the egg whites.
Prepare a griddle over medium heat with 2 tbsp. butter. Spoon the mixture into whatever size you like.
Cook on each side for at least 2-4 minutes. When done, top with maple syrup and enjoy!
