Some mornings just call for pancakes.
Not the flat, rushed kind you throw together on a weekday, but the tall, fluffy, stack-them-high kind that make everyone linger around the kitchen a little longer. These Cloud Ricotta Pancakes are exactly that. Light as air thanks to whipped egg whites, rich from creamy ricotta, and perfectly golden around the edges.
The first time I made these, I wasn’t prepared for just how fluffy they’d be. They have that almost soufflé-like texture while still feeling cozy and comforting. The secret is taking a few extra minutes to whip the egg whites and slowly add the sugar, creating a light, airy batter that puffs up beautifully on the griddle.
Whether it’s a slow Sunday morning, a special holiday breakfast, or breakfast-for-dinner (my kids’ favorite), these pancakes never disappoint.
Ingredients
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 5 large eggs, separated
- 3 tablespoons butter, melted and cooled
- 2 ½ cups buttermilk
- ½ cup ricotta cheese
- Butter, for cooking and serving
- Maple syrup, for serving
Instructions
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the egg whites for about 5 minutes until they become foamy. Slowly sprinkle in the sugar while continuing to whip. Beat for another 2–3 minutes until soft peaks form and the mixture is glossy and fluffy.
Make a well in the center of the dry ingredients and add the buttermilk, egg yolks, melted butter, and ricotta cheese. Whisk until just combined. The batter should still be slightly lumpy.
To lighten the batter, gently fold in about one-quarter of the whipped egg whites. Then carefully fold in the remaining egg whites until no streaks remain. Avoid overmixing—you want to keep all that beautiful air in the batter.
Let the batter rest for 5 minutes while you heat your skillet.
Heat a cast iron skillet or griddle over medium heat and add a little butter. Scoop about ¼ to ⅓ cup of batter for each pancake, leaving space between them.
Once the edges begin to set, add a small spoonful of batter to the center of each pancake. This little trick helps create those extra tall bakery-style pancakes.
When bubbles begin to appear and the bottoms are golden brown, carefully flip and cook for another 2–3 minutes until cooked through and fluffy.
Serve immediately with butter and plenty of warm maple syrup.
Flour Girl Tips
- No ricotta? Blend cottage cheese until smooth and use it as a substitute.
- Don’t skip whipping the egg whites. This is what gives these pancakes their signature cloud-like texture.
- Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the remaining batches.
- Add fresh berries, lemon zest, or a handful of chocolate chips for a fun twist.
The Perfect Weekend Breakfast
These are the pancakes that make everyone wander into the kitchen asking what’s cooking. They’re soft, buttery, impossibly fluffy, and worth every extra minute.
Pour the coffee, set the table, and enjoy a slow morning. That’s what weekends are for.
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