These Chocolate Chip Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The addition of ricotta cheese to the batter is the secret to their incredibly light, fluffy, and tender texture. The ricotta doesn’t just add moisture; it lends a subtle, creamy richness and a delicate tang that elevates the pancakes beyond the ordinary. The small pockets of melted chocolate chips burst with sweetness in every bite, creating a harmonious balance with the soft, pillowy pancake. This recipe is perfect for a lazy weekend brunch or a special morning treat. They are easy to make, yet the result is a sophisticated and comforting dish that feels like a special occasion.
Unlike traditional pancakes which can sometimes be dense or dry, these ricotta pancakes remain moist and airy. The batter is thick, allowing you to create perfect, round shapes by piping them from a bag, which also ensures even distribution of the chocolate chips. The first image shows the pancakes being piped, revealing the thick, luxurious texture of the batter speckled with chocolate. The second image shows the final product, a beautiful stack of golden-brown pancakes, lightly dusted with powdered sugar, ready to be devoured. This recipe promises a stack of pancakes that are not only delicious but also visually appealing. They can be served with a simple dusting of powdered sugar, a drizzle of maple syrup, or topped with a dollop of whipped cream and fresh berries. The combination of the warm, melty chocolate and the soft, slightly tangy pancake makes for an irresistible breakfast experience.
Ingredients: For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups whole milk or buttermilk
- 1 cup full-fat ricotta cheese
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 cup mini or regular semi-sweet chocolate chips (or dark chocolate chips for a less sweet flavor)
- 2 tablespoons unsalted butter, melted, plus extra for the pan
For Serving (Optional):
- Powdered sugar, for dusting
- Maple syrup
- Fresh berries (strawberries, blueberries, or raspberries)
- A dollop of whipped cream
Instruction: Step 1: Prepare the Batter
- In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
- In a separate medium bowl, whisk together the wet ingredients for the batter. Start with the egg yolks, ricotta cheese, whole milk (or buttermilk), and vanilla extract. Whisk until the mixture is smooth and well-incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together. Do not overmix. The batter should be thick and lumpy; overmixing will develop the gluten and result in tough pancakes. A few lumps are perfectly fine.
- Gently fold the chocolate chips into the batter.
Step 2: Whip the Egg Whites (This is Key for Fluffiness!)
- In a clean, dry bowl, use an electric mixer (stand mixer with a whisk attachment or a hand mixer) to beat the egg whites on medium-high speed.
- Continue beating until the egg whites form stiff peaks. This means they will hold their shape when you lift the whisk. Be careful not to overbeat.
- Gently fold the stiffly beaten egg whites into the pancake batter in two additions. The key is to fold them in without deflating them. The egg whites will add air and make the pancakes incredibly light and fluffy.
Step 3: Cook the Pancakes
- Heat a large non-stick skillet or griddle over medium heat. Brush the pan lightly with melted butter. The pan is ready when a drop of water sizzles and evaporates immediately.
- Optional but recommended for perfect circles: Transfer the thick pancake batter into a large resealable plastic bag. Cut a corner off the bag to create a piping tip. This allows for precise, round pancakes as seen in the first image.
- Pipe or pour the batter onto the hot pan, creating small, round pancakes. For each pancake, start in the center and pipe in a spiral motion outward to the desired size. You can also simply use a 1/4 cup measuring cup to pour the batter onto the griddle.
- Cook the pancakes for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges are set. The pancake should be golden brown on the bottom.
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until the second side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate. If you are cooking a large batch, you can keep them warm in a single layer on a baking sheet in an oven set to 200°F (95°C).
Step 4: Serve
- Create a beautiful stack of pancakes on a plate.
- Before serving, use a sieve to dust the top of the pancake stack generously with powdered sugar.
- Serve immediately with a side of maple syrup and any other desired toppings like fresh berries or whipped cream. These pancakes are best enjoyed hot, straight from the pan.
- Enjoy your fluffy, rich, and delicious Chocolate Chip Ricotta Pancakes!