Light, Fluffy and Rich Pancakes Recipe (2024)

What I'm wondering is ... I've made other versions of this before, but they never worked. But with this technique they did, and we are loving it. What does the ricotta do, how does it work?

I messed up and didn't separate the yolk and white; used the eggs whole. In an attempt to compensate I whipped some air into the cheese/egg mixture and the pancakes were fluffy and delicious. It's a great recipe that can withstand being messed up like that!

Made these again using whole milk ricotta I had frozen and thawed in the refrigerator. Instead of sour cream I used non-fat plain Greek yogurt. Both worked great and the pancakes were excellent.

You can skip the beating of egg whites and get a similar lightness and airiness by using only half a cup of ricotta and adding half a cup of cold club soda or seltzer.

Definitely don't use cottage cheese (even small curd). Really makes them not only lumpy but a bit leaden despite the fluffiness.

Would it help to put the batter in the blender to smooth it out if you're using cottage cheese and then fold in your egg whites?

These were...delicious. I used ricotta and sour cream and followed the recipe exactly. You can't miss with this one. Wow. DELICIOUS!!!

Added blueberries to the batter, then froze the cooked leftover pancakes to reheat later. Thaw in microwave the crisp up in a pan - instant Sunday brunch on a Monday morning!

Beating the egg whites to soft peaks is necessary to create aeration which makes a fluffier cake, or in this case, pancakes. Whipping the egg whites makes meringues, souffles, chiffon cakes and other egg whites-based desserts puff up and get light and fluffy.

As advertised--light, fluffy and rich. Three to five minutes is correct to assure that they are cooked through. If you like pancake batter, beware. One taste and you might never actually make the pancakes!

These taste lovely with syrup, but lend themselves to fruit---I made a simple blueberry sauce.

The taste is great but they need to be cooked a long time and eaten soon after cooked as they deflate. I too used cottage cheese. It was the small curd, but it didn't blend with the mix. It still tasted good, but I agree with Norma; the batter will be lumpy.

Follow the recipe steps carefully and you will have clouds for pancakes. Absolutely delicious. I added 1/2 tsp. vanilla and used around 3/4 cup cake flour and 1/4 cup all purpose flour.

Substituted orange zest and orange juice. Added a little clove. Processed cottage cheese, egg, and yogurt in blender along with 1/2 of flour. Substituted honey for sugar, added tablespoon of avacado oil to blender as well. Folded egg whites and remaining flour into batter. It was delish!

These were tasty and our guests and family devoured them. I didn't expect the moist texture inside, but of course given the ingredients it is not surprising! We substituted orange zest for lemon because that's all we had. It seemed to work.

These are super fluffy and as a result quite thick- how do I get the sides to cook? The heating doesn’t reach the middle. I have an electric range but have the setting on lowest heat. Any thoughts?

This was delicious as written! And easy! Don’t be put off by the egg whites. I did it quickly with a hand mixer just washing the beaters in between cheese and egg whites. Used whole milk ricotta and zero fat plain Greek yogurt. Also added some fresh blueberries directly into the batter for some. Was concerned the berries might affect the fluffiness but they were perfect! Just pushed one or two berries into each tablespoon. Didn’t mix into batter.

This may be sacrilegious, but inspired by Deb Perelman’s one-bowl pancakes, I combined the whole eggs, ricotta, and yogurt, followed by the sugar, salt, and baking soda into the same bowl. I let it sit while I zested and juiced the lemon, then added the flour and mixed until just incorporated. The baking soda starts to activate within the wet ingredients, creating tiny air bubbles that lighten the batter. The result was delicious: tender, high-rise, perfect pancakes, with a single bowl to wash.

Made with cottage cheese and stuck the yogurt, cheese, and whole eggs in the blender as some people suggested- turned out great! No lumpiness that other experienced w using cottage cheese.

Kids loved it!

Quite rich but they did have a lovely rise

These are delicious and will make again. For those that often make pancakes, these take quite a bit longer to cook through so be sure to use a low flame.

Absolutely delicious pancakes. Used (large curd) cottage cheese and yogurt and got fluffy, rich pancakes. I mixed the lemon zest with the sugar (added a bit more for extra sweetness) and added in poppy seeds as well. This would be delicious with blueberries!

I did the ricotta/yogurt variation. Fabulous!

For those of you wondering about ricotta or cottage cheese--for both, I put them in the food processor to smooth them out, whether for these pancakes or any other recipe.

These were light and fluffy and boring AF. The flavor was seriously lacking and the texture can be best described as floppy.

Do grease with butter. Use spray

Stuck the cottage cheese in the vitamix beforehand and lumps were undetectable. These are so good.