The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (1)

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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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (2)

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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (3)

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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (4)

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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (5)

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.

The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (6)

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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The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (7)

The Fluffiest Ricotta Low Carb Pancakes

DailyYum.com

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Breakfast, Low-carb

Cuisine American

Servings 10

Calories 44 kcal

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
  • ½ 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.

    The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (8)

  • 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.

    The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (9)

Notes

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.

Nutrition

Calories: 44kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 69mgSodium: 51mgPotassium: 31mgFiber: 0.1gSugar: 0.1gVitamin A: 122IUCalcium: 37mgIron: 0.4mg

Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.

Keyword low-carb pancakes, ricotta pancakes, soufle pancakes

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The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients (2024)

FAQs

Why is my soufflé pancake not fluffy? ›

Over-mixing the batter: Overmixing will 'deflate' the egg whites. Plus it can cause the gluten in the batter to develop too far, making the pancakes dense and heavy. Not cooking the pancakes long enough: Soufflé pancakes need to cook long enough for the batter to set all the way through.

What is the difference between a pancake and a soufflé pancake? ›

Souffle pancakes, on the other hand, are made with a batter that includes additional ingredients such as whipped egg whites and sometimes cream cheese or yogurt. This gives them a lighter and more airy texture compared to regular pancakes.

What is the key to making fluffy pancakes? ›

5 Tips for Fluffier Pancakes
  1. Allow the Batter to Rest. A good rule of thumb when you're wondering how to make fluffy pancakes is to let the batter rest. ...
  2. Beat the Egg Whites. Separate your yolk from the egg white then beat to create a fluffy pancake. ...
  3. Don't Over Mix! ...
  4. Wait for the Bubbles. ...
  5. Follow a Good Recipe.
Dec 1, 2019

What are fluffy Japanese pancakes made of? ›

Soufflé pancakes are all about eggs.

Egg yolks and egg whites are separated, and the whites are beaten to make the meringue. Just like you would with savory and sweet soufflé or chiffon cakes. The egg whites are beaten until stiff peaks form and then folded gently and carefully into the rest of the batter.

How do you make a soufflé rise higher? ›

Another way to ensure your soufflé rises is to have a pre-heated baking sheet in the oven. Cher adds, 'The idea behind this is that you have a baking sheet that's quite hot so when you place your soufflé directly on to it, the heat from the sheet helps to boost it up a bit. ' And there you have it!

What makes a soufflé puff up? ›

Heat matters. Make sure the oven is preheated; that initial hot blast expands the air trapped inside the bubbly foam of batter, which makes it rise. Having the soufflé base hot or warm when you fold in the egg whites helps the temperature rise quickly, too.

Why do my souffle pancakes taste eggy? ›

Yes, soufflé pancakes have a more eggy taste as the recipe calls for more eggs than flour.

What country are souffle pancakes from? ›

These light-as-air pancakes, which were originally popularized in Japan, are called “soufflé” pancakes because of their fluffy, cloud-like texture, as well as the technique used to make them.

What are the benefits of souffle pancakes? ›

The benefit of very tall pancakes is that they have a better-than-average capacity for absorbing syrup, whipped cream, and fruit juice. Pile on the goodies! Unlike denser pancakes, these won't get soggy or fall apart.

Does adding more baking powder make pancakes fluffier? ›

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

How to make fluffy pancakes Gordon Ramsay? ›

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “until foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

What is the best oil for fluffy pancakes? ›

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

What are Chinese pancakes made of? ›

  • Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine),
  • Water,
  • Rapeseed Oil,
  • Potato Starch,
  • Salt.

What are Sakura pancakes? ›

Sakura-mochi(Pancakes with a bean-paste filling wrapped with preserved cherry blossom leaves) | Let's Cook Japanese | NHK WORLD RADIO JAPAN. Live. News.

What are purple pancakes made of? ›

These vibrant purple pancakes get their color from a natural source: ube, also known as purple yam. This ingredient is common in Filipino desserts, but can be difficult to find in the United States.

What causes pancakes not to be fluffy? ›

Fluffy pancakes technique
  • Don't over-mix your batter. It's fine if you have a few lumps. ...
  • Don't let the batter hang around for too long. It's best to use it before bubbles start to form in the mixture, as the pancakes may not rise fully when cooking. ...
  • Make sure your pan is hot enough to cook the batter quickly.
Feb 8, 2024

Why is my soufflé dense? ›

Incorrect measurements can lead to various problems: too much flour can make the soufflé too heavy and dense, while too little sugar can affect the taste and texture. Also, an inadequate amount of liquid can cause the souffle to rise incorrectly or to collapse.

Why isn t my soufflé rising? ›

If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside. Ideally, bake the souffle in the lower third of the oven.

Why is my souffle pancake batter too runny? ›

Underbeating the egg white meringue and overmixing the batter can lead to a souffle pancake batter being too runny. Make sure the egg whites are whipped to stiff peaks and don't overmix the batter.

References

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