Eggnog Ricotta Pancakes are very flavorful pancakes that combine the richness of holiday eggnog with the creaminess of ricotta cheese accented with pumpkin pie spice. Egg whites beaten until stiff peaks form are folded into the batter to give these wonderful pancakes a light and fluffy texture. Warm maple syrup is the perfect topping for Eggnog Ricotta Pancakes but Blueberry Sauce would be delicious too!
I really enjoy pancakes that have ricotta cheese or cottage cheese as one of the ingredients, as evidenced by two other recipes I’ve featured on Silver Foodie. Cottage Apple Walnut Pancakes were featured last month and Ricotta Pancakes were featured last year. I adapted the recipe for Ricotta Pancakes to make Eggnog Ricotta Pancakes.
The Recipe for Eggnog Ricotta Pancakes
- 2 cups ricotta cheese
- 4 eggs, separated
- 1 cup eggnog
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- Pinch salt
- Butter or coconut oil for cooking
- Maple Syrup, warmed
- Combine ricotta, egg yolks & eggnog in a bowl; blend well.
- Sift together the dry ingredients: flour, baking powder, salt and pumpkin pie spice.
- Combine dry ingredients with ricotta mixture.
- In a mixing bowl beat egg whites until stiff peaks form and then gently fold into the batter.
- Heat a skillet or griddle on medium heat and add some butter or coconut oil for cooking.
- Use a 6-oz. ladle to pour the batter into the pan.
- Cook the pancakes on one side until they are set. When small bubbles appear on the uncooked side, flip the pancakes and cook until golden on both sides.
- Serve pancakes with warmed maple syrup.
First, combine the egg yolks, ricotta cheese and eggnog in a bowl and blend well.
Secondly, sift together the dry ingredients: flour, baking powder, salt and pumpkin pie spice. Combine dry ingredients with the ricotta mixture.
Next, in a mixer bowl beat egg whites until stiff peaks form, then gently fold the egg whites into the batter.
Heat a skillet or griddle on medium heat. Add some butter or coconut oil for cooking the Eggnog Ricotta Pancakes. Use a 6-ounce ladle to pour the batter into the skillet or griddle.
Cook the pancakes on one side until they are set. When small bubbles appear on the uncooked side, flip the pancakes and cook until golden on both sides. Serve with warmed maple syrup. I believe Blueberry Sauce would also be great with Eggnog Ricotta Pancakes.
Tasty Tip: The trick to perfectly round pancakes is to carefully pour all the batter in the same spot and let it roll out into a complete circle. Sometimes I help this process along by using the back of the ladle, moving in a circular motion in the poured batter.
Pancakes have been a personal favorite of mine since childhood! When I was growing up we often had pancakes on a weekend morning. I loved Saturday mornings when my Mom made pancakes before I got to watch my favorite Saturday morning TV show, “Sky King.” My Dad liked to make pancakes, too.
My small hometown didn’t have an IHOP pancake restaurant so it was always a treat to stop at IHOP to have pancakes when we were traveling to the beach on vacation. I thought blueberry pancakes with blueberry syrup were heavenly! (I still do!)
I was on the girls’ basketball team when I was in the 5th and 6th grades. Our team made it to the tournament one year. Unfortunately several of us had attended our school’s Annual Pancake Supper before going to the tournament. During our championship game, our team was moving like molasses in January due to the pancakes we’d all eaten beforehand! Needless to say, we lost! At that age, our loss was a major disappointment! But I still loved pancakes!
I hope you will try Eggnog Ricotta Pancakes sometime during the upcoming holiday season. This recipe would be great for Christmas morning breakfast or brunch! Make some soon!
Remember to Savor the Flavor!
P. S. I have combined many of my past favorite holiday posts into a collection or round-up on a page titled “Holiday Posts” which you may access by clicking on Holiday Posts on the header menu bar. Check it out soon!
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