Grammy's Kitchen · Pancakes · Fluffy Ricotta Pancakes
One of 37 pancakes recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 152% | 157% |
| fat | 0% | 24% |
| egg | 83% | 42% |
| total sugar | 16% | 16% |
| leavener | 2% | 4% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 1 cup ricotta cheese |
| 120 g | 1 cup all-purpose flour |
| 2 g | 1/2 teaspoon baking powder |
| 19 g | 1 1/2 tablespoons granulated sugar |
| 2 g | 1/4 teaspoon fine salt |
| 183 g | 3/4 cup milk (not nonfat) |
| 100 g | 2 large eggs, separated |
| 2 g | 1/2 teaspoon vanilla extract |
| Butter, for cooking |
Method: 6 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm gluten free, so instead of the flour and baking powder, I did half gluten free all purpose flour and half self-raising gluten free flour. I also left the sugar out and added the same amount of vanilla protein powder. They were absolutely perfect, and h” — a cook, 5.0★
“These were a knock-out! I only had about 1/3 cup of ricotta (left over from another recipe). I paired with 2/3 cup of cottage cheese, whipped smooth with an immersion blender. And I reduced the milk by about 1/3 cup, since cottage cheese is much wetter than dr” — a cook, 5.0★