Einkorn Ricotta Pancakes
Einkorn Ricotta Pancakes
Einkorn Ricotta Pancakes

Here we are, the last week of The Homemade Flour Cookbook month. I hope you guys have enjoyed the various flour recipes and don’t worry, I know a few bloggers are still planning on sharing more recipes. I can’t thank you enough for all the awesome book support from the comments, emails and instagram images. Have you made something? Tweet or email me a link to the image and I’ll be sure to share it! Also, I’d be ever so grateful (if you have the book) if you could write a quick review (I know I always read through the reviews before buying!) And THANK YOU! Seriously, I feel like I should say it 100+ more times.

So, the recipe to start out the final week: ricotta pancakes. This recipe comes straight from the book but I’ve decided to use different flours. The book version is actually gluten-free highlighting sorghum flour but I’ve been itching to make this pancakes with the lovely Einkorn flour. I try not to play favorites among the flours but if I had to choose a favorite gluten-flour, this would be in the top three (see, I still can’t choose just one!) If you’ve never tried your hand at ricotta pancakes, it takes an extra step but the end result is a fluffy flapjack that is the perfect companion for fresh summer fruit and a drizzle of maple syrup.

Einkorn Ricotta Pancakes

Serves 10-12 pancakes


  • 3/4 cup (180 g) whole-milk ricotta*
  • 3 large eggs, separated
  • 1/2 cup whole milk
  • 1 tablespoon maple syrup
  • 1 cup + 2 tablespoons (114 g) einkorn flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest from half a lemon


  1. Place the ricotta in a square of cheesecloth and squeeze out the excess liquid. Combine the drained ricotta in a bowl with the egg yolks, milk, and maple syrup. In a separate bowl, stir together einkorn flour, baking powder, salt, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined.
  2. Used a hand mixer or stand mixer fitted with the whip attachment, beat the egg whites until stiff. Spoon one-quarter of the egg whites into the pancake batter and stir until incorporated to lighten up the batter. Fold in the remaining egg whites.
  3. Heat griddle or skillet over medium-low heat and grease with butter. For each pancake, pour 1/4 cup of the batter onto the griddle and cook on each side until golden, about 2 minutes per side.


Recipe Notes

*Don't skip- use whole milk. The part-skim won't make these pancakes as lovely!
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