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Peaches + Ricotta Pancakes

Servings 12


  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 8 oz. ricotta cheese
  • 2 eggs yolks and whites separated
  • 1/4 cup brown sugar
  • 1 teaspoon bourbon or 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • small can or jar of sliced peaches or one fresh peach, skin removed and sliced thin


  1. In a large bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside. In a smaller bowl stir together the ricotta cheese, egg yolks, brown sugar, and bourbon (or vanilla extract) until just combined. Now combine the ricotta mixture with the dry ingredients and milk. Stir until just combined. With an electric mixer beat the eggs whites until very frothy and peaks just begin to form. Gently fold the egg whites in with the rest of the mixture.
  2. Now heat a saucepan or skillet over medium heat. Melt a little butter, oil or nonstick cooking spray in the pan. Pour 1/3 to 1/2 cup of batter into the heated pan and top with a few sliced peaches. Wait until you see bubbles beginning to form in the batter and you can easily pull up the edges with a spatula. Then, gently work your spatula under the pancake and give it a quick flip over to the other side. Cook until the pancake is cooked through. I usually consider my first pancake a test pancake so I can figure out how many minutes to cook each side so it gets done all the way. Once you get the timing down, cook away until you're out of batter! Remember to add more butter or oil to the pan if you notice the pancakes beginning to stick.