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.
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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.
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.
Other Pancake Recipes You’ll Love
- Low-carb Cottage Pancakes
- Air Fryer Creamy Cheesecakes
- Cream Cheese Pancakes
- Juicy and Fluffy Air Fryer Omelette
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The Fluffiest Ricotta Low Carb Pancakes
Ingredients
- 4 large eggs separate egg yolks from egg whites
- 4 TBS Ricotta cheese can sub for low fat Ricotta cheese
- 2 TBS Almond flour can substitute for regular or Gluten free flour
- 1/2 teaspoon baking powder
- 1 teaspoon Sweetner I use Golden Monkfruit.
Instructions
- 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. 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.
These look great. Can’t wait to make them. Quick question – what’s the carb count for this recipe?
Hi Patricia… Thank you! I added nutrition information.
What can I sub for the almond flour? I can’t do gluten either … I can do coconut flour .. how much would I use ?
Hi Kari, you can sub for gluten free flour., You will need 1 tablespoon for this batch. As well as you can definitely use the coconut flour. Also try without any flour. Works good too…
I really want to try these… I hope they come out as good as they look…
These turned out awesome! They totally taste like “pancakes” I used flax meal because it had better macros for me than almond meal & it worked great so I can see how any flour sub would still work. Thank you for pancakes this morning!
Awesome Tanya! Glad you enjoyed. I will still give flax meal a try!?
I tried these with crumbled bacon, blueberries, and sugar free syrup. They were great!
Hi
looks delicious. Is nutrition info for 1 pancake? How much in a serving
Hi! Thank you so much! Yes, the nutrition info is for 1 pancake. The recipe makes about 10 pancakes total, and a typical serving is 2–3 pancakes depending on your appetite or your goals for the day. Hope you enjoy them—they’re super light and satisfying!
Looks wonderful. Please make a printable recipe. Too hard to move the desktop to the stove 🙂
I just tried these. I burned mine and they didn’t look pretty like yours… but the taste! DELICIOUS!!! I had these with some butter and sugar-free syrup. Will definitely make again!
Oops… sorry.. You definitely need to watch them so they don’t burn…but I’m glad you liked the taste. Hope you nail them next time.. Enjoy!
I noticed that if the batter sits in the bowl too long (more than 6-7 min) they no longer come out fluffy! I do not have the cooking surface to launch 7 pancakes at once!
Hi Venni, yes absolutely, if the batter sits for more than 7 minutes, it looses it’s fluffy mixture. You need to work fast. This is why I have 2 pans going at the same time. But it should def. last for at least 10 minutes. They key is to keep covering the pan with lid, so the batter will rise. Eventually they will go back to flat but the texture and taste will still not disappoint…. Good luck
Would these work if you put the batter in a baking dish and bake these in the oven?
HI Debbie, Absolutely will work 100%
I made these last night and they are absolutely out of this world! They are fluffy and airy and amazingly delicious. I used one teaspoon of erythritol and used a sugar free syrup by hungry jack. three pancakes and my tablespoon of syrup was 1.5 carbs. It was amazing. Fluffy and not dense like other keto pancakes I made before, this recipe is awesome.
Thank you… I’m so glad you loved the pancakes and found them the best and fluffiest….
These were delicious and super simple. This recipe has knocked out the other keto pancake recipes that I had. I added 1\2 tsp truvia in place of the brown sugar.
So, so good! Cooked them in bacon grease because we had bacon with them, delicious! Mine were swimming in butter and a dollop of blueberry compote made with Swerve, non- Keto partner had regular maple syrup and loved them. Thanks !
These were not at all what I expected. They are basically an egg soufflé, not at all like a ricotta pancake. They tasted way too eggy.
Hi there what is the ratio if I’m using coconut flour instead of almond flour ?
Start with 1 tablespoon and mix into the dough… if appeared still liquidy, then add the second
Can you use 1/2 the amount of coconut flour?
Sure you can add a tablespoon of coconut flour… if you feel not enough… add another tablespoon
These were easy to make and really tasty. After I put them on the plate, they sunk to regular height – no more fluffy.
Yes… unfortunately these pancakes lose their fluff , but not too much… since they don’t use regular flour… glad you enjoyed ?
Hey had on medium heat the got a tough skin on both sides is that normal?
I doubled the recipe but ended up with too much batter, can it be stored in the fridge for use another day? Or used for something else?
It is better if you make the pancakes and freeze or refrigerate them, rather than store the batter, IMO. Or else it may lose its fluff.
Great recipe, Irina! I made it this morning. The pancakes were fluffy, light and delicious.
Here are a few things I did differently:
-Egg whites: beat them and the baking powder together in my vitamix on the lowest speed for about 5 minutes. Came out perfectly.
-Lemon zest: grated the zest of an entire lemon and added it to the batter right before cooking
-Cookie cutter: Poured the batter into a 3 3/4 in. mental cookie cutter placed directly on my cast iron skillet surface. Helped keep a nice shape. I removed it after 3 minutes of cooking and before flipping the pancake.
NOTE: Make sure you grease the cookie cutter.
Can’t wait to make more of your recipes!
Please fix this site. It’s very frustrating, can’t view nor respond from mobile. Ads cover recipe, no printing either or jump to recipe feature.
As for the recipe, the title is misleading. It’s more like a crepe, very watery. Can’t make separate pancakes. Also basically it’s ricotta omelette not a pancake. It tastes good but not a pancake
These were delicious and airy!!! Next time I will add a pinch of salt to punch up the sweetness. Used lemon stevia with glycerine and lemin zest, not quite sweet enough or lemony enough – maybe more zest next time. Thank you for another great recipe!!