The Fluffiest Ricotta Low Carb Pancakes

8 April 2024

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This Soufflé like Ricotta Pancakes is a delicious and fluffy low-carb pancake recipe that will satisfy your pancake cravings without all the guilt. These Ricotta Pancakes are easy to make and also incredibly fluffy and flavorful. With only 5 simple ingredients, whip up a batch of these pancakes in no time.

4-Ingredient fluffy low-carb ricotta pancakes

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Fluffy Soufflé Pancakes

There’s nothing like sinking your teeth into a stack of fluffy, souffle-like ricotta pancakes. But what’s the secret to achieving that melt-in-your-mouth texture? The eggs! By separating the yolks and whites and beating the latter to a stiff peak, you’ll achieve a lightness and lift that’s unrivaled by other pancake recipes. The result? Pancakes that practically dissolve on your tongue and float off the plate. And while it may seem like a simple trick, it makes all the difference in the world when it comes to creating the perfect pancake. Thank you, Cloud Bread recipe, for inspiring this breakfast masterpiece.

Ingredients

To make these Ricotta Soufflé Low-carb pancakes, you’ll need just five basic ingredients: ricotta cheese, eggs (separated), almond flour, baking powder, and the sweetener of your choice. I use Golden Monk Fruit. I love how it adds a natural touch of sweetness without the carbs and extra calories. Please refer to the Printable recipe card below for exact measurements and nutrition information.

The ricotta cheese adds a creamy texture and richness to the pancakes, while the almond flour provides a nutty flavor and helps bind everything together. The eggs give the pancakes their light and airy texture, while the baking powder helps them rise and become extra fluffy.

Best 4-Ingredient Fluffiest souffle pancakes. Low-carb. Paleo friendly, Gluten free

Directions

In a mixing bowl, combine the ricotta cheese, egg yolks, almond flour, baking powder, and sweetener until well blended.

In a separate bowl, whisk the egg whites until stiff peaks form.

Stiff peaks egg whites should look like in the picture below. The foam should be thick and glossy with tips that stand straight up when the beaters are lifted. It usually takes about 5-6 minutes to whisk the eggs until stiff peaks using an electric hand mixer.

Gently fold the egg whites into the ricotta mixture until just combined. Be careful not to overmix as this could deflate the airy texture of the soufflé pancakes. Heat a non-stick skillet over medium heat and lightly grease with cooking spray, butter, or Extra virgin olive oil.

Scoop about 3 tablespoons of batter onto the skillet for each pancake and cook for 2-3 minutes on each side or until golden brown. These pancakes cook up beautifully with a light and fluffy texture thanks to the whipped egg whites. Serve your Ricotta Soufflé Low-Carb Pancakes warm with your favorite toppings. I love serving them with fresh berries, sugar-free syrup, or a dollop of whipped cream.

Variations

You can customize these Ricotta Soufflé Low Carb Pancakes by adding in different mix-ins such as cinnamon, vanilla extract, or grated lemon zest for added flavor.

Feel free to experiment with different toppings. I use sliced almonds, chia seeds, or sugar-free chocolate chips for extra crunch and sweetness. The possibilities are endless when it comes to making these pancakes your own!

For a make-ahead option, store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the air fryer or microwave before serving. You can also freeze any extra pancakes individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 1 month. Instead of plastic wrap, you can use a small piece of parchment paper, lined in between of each pancake. So they don’t stick together in the freezer.

FAQ: Why is my pancake deflated after flipping? It was so thick and fluffy on the pan.

Keep the batter thick but pourable.
Avoid over-mixing. When you’re folding in the egg whites, it’s critical that you do it gently, just until they’re incorporated into the batter. Over-mixing them will cause the air to deflate, resulting in a pancake that’s less fluffy than you’d like.
Make sure your pan is preheated and at the right temperature (medium heat) before adding the batter.

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