These 4-Ingredient Ricotta pancakes are incredibly light and fluffy, delicious pancakes out there. There are also low-carb and gluten free. Don’t let these strange terms turn you off, but experience the thickest and fluffiest pancake of your life and thank me soon! Such a tasty dessert or breakfast treat that melts in your mouth!
Best 4-Ingredient Fluffiest souffle pancakes. Low-carb. Paleo friendly, Gluten free. Pin this for later
Ok, I came up with flouress, low-carb and gluten free version because I don’t like the overstuffed and over-bloated feeling in my belly when I eat the regular pancake loaded with sugar and flour. I’m going to try to make a regular version too and share it later, but for now I hope you enjoy this low carb version.
This recipe is good for 9-10 pancakes. Totally shareable and after 2 or 3 pancakes you feel full. By the way, the pancakes can be stored in a refrigerator for up to 5 days and they can be enjoyed as a bun for your meats perfectly.
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 sub for reg. or Gluten free flour)
1/2 teaspoon baking powder
Optional – 1 tsp Brown sugar (can sub for granulated sweetener of choice)
Directions
- Preheat your pan on medium heat
- Separate the eggs, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
- In the second bowl add 1/2 teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this:
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Photo credit: Making cloud bread. Click photo for recipe
- Combine the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
- Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it’s mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
- Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
- Remove from pan and and enjoy warm however you like – with butter, fruit or a boot of maple syrup
Nutrition Facts:
55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein
Let me know how you’re enjoying these pancakes and if you agree if they melt in your mouth with good flavor. Did you try these pancakes and what you think??! Tell me your feedback on my Facebook page or throw me #TheBigAppleMama hashtag on Instagram or other social so it will be easy for me to find your creation and give it a love!
Remember the key to this recipe is 1. to beat the egg whites to stiffs (need about 5-7 minutes) 2. Cover with lid while cooking. Look how fluffy they are on the photo above. But don’t worry if they lose their rising once you remove them from the pan and place them on the plate.See this Ricotta Pancakes video recipe in action for no-fail results:
Disclosures: Some affiliate links are present in this post. Thank you for supporting my blog. The Ricotta pancake recipe is my own creation and all photos are mine. Hope you enjoy. Do not take without permission/credit. My photos were inspired by an Instagram Photo and Japanese style souffle pancakes. I’m going to try and post a regular version next.
Photo credit Kana_MatsubaraIf you liked this simple low-carb pancake recipe, You’re also going to love:
The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients
Prep time
Cook time
Total time
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Low-Carb
Cuisine: Any
Serves: 10
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 sub for reg. or Gluten free flour)
- ½ teaspoon baking powder
- Optional – 1 tsp Brown sugar (can sub for granulated sweetener of choice)
Instructions
- Preheat your pan on medium heat
- Separate the eggs, there must be no yolk in the white.
- In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
- In the second bowl add ½ teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this (See post)
- Combine the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
- Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it’s mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
- Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
- Remove from pan and and enjoy warm however you like – with butter, fruit or a boot of maple syrup
Notes
Nutrition Facts:
55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein
55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein
Irina is a NYC area food blogger and recipe developer, loves to cook, travel and entertain. Follow her blog and enjoy her tips on Food & Travel, Lifestyle & Healthy delicious recipes.
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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!
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 !
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!