Fluffy Eggnog Ricotta Pancakes

by sammymoniz
Short stack of fluffy eggnog ricotta pancakes topped with maple bacon butter and drizzled with maple syrup.

Eggnog Ricotta Pancakes

sammymoniz Fluffy Eggnog Ricotta Pancakes Breakfast Fluffy Eggnog Ricotta Pancakes European Print
Feeds: 8 pancakes
Nutrition facts: 200 calories 20 grams fat


  • 2 eggs, separated
  • 8 oz ricotta
  • 1/4 cup buttermilk
  • 1/2 cup eggnog
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt


  1. In a small bowl, beat the egg whites until stiff peaks, about 5 mins. In separate large bowl, whisk egg yolks, ricotta, buttermilk and eggnog.
  2. To the large bowl with yolks, add the flour, baking soda and salt. Mix until combined.
  3. Working in batches, fold in the beaten egg whites gently not to deflate.
  4. Heat a large skillet over medium heat. Coat the skillet with butter. Using a 1/4 cup, scoop dollops of the batter onto the hot skillet, cook 1-2 minutes until bubbles appear. Flip and cook additional 1-2 mins.
  5. Serve the pancakes topped with bacon butter and syrup.


Bacon butter: 4 slices cooked bacon, chopped + 6 tablespoons unsalted soft butter + 1 tablespoons maple syrup

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