Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or as dessert.
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About Fluffy Egg White Pancakes
These Fluffy Egg White Pancakes are made using egg whites, ricotta cheese, bananas, and a few simple ingredients.
These come together in under 30 minutes and if you are wanting to avoid egg yolks in your diet, then these are ideal for you.
The secret to making these pancakes light, soft and fluffy is whipping the egg whites separately and then mixing them with other ingredients.
Serve ricotta and banana egg white pancakes for breakfast, brunch, or dessert.
These pancakes can be prepared ahead of time. They last for about a week in the refrigerator and can be frozen for up to 2 months. Thaw, warm and serve with a topping of your choice.
The recipe can be easily doubled or tripled too.
Egg Whites – Separate egg whites and yolk, and only use the whites for this recipe.
The easiest way to separate egg whites from yolks is to use a clean, dry bowl and your hands. Crack the egg into the bowl, then use your fingers to gently push the white away from the yolk. The white will slide right off, leaving the yolk behind.
You can also use a utensil such as a spoon or a fork to help separate the egg white from the yolk.
Whichever method you choose, be careful not to break the yolk, as this will make it harder to separate.
If you need to separate a lot of eggs at once, there are special gadgets called “egg separators” that can make the job easier. These devices usually have a slotted spoon-like design that allows you to scoop out the yolks without breaking them. Egg separators can be found in most kitchen stores or online.
You can use the leftover egg yolks to make sauces, mayonnaise, custard, or ice creams.
Ricotta Cheese – This adds a milky richness and creaminess to the pancakes.
Ricotta cheese can be swapped with buttermilk, yogurt, or milk.
Milk – Use whole milk (full-fat milk) to make soft and fluffy pancakes.
All Purpose Flour – You can replace all-purpose flour with whole wheat flour as a healthy alternative, but the taste and texture will differ.
Others – You will also need baking powder, ripe banana, and vanilla extract.
How To Make Egg White Pancakes
Add 2 egg whites to a medium mixing bowl and beat them using an electric hand blender until stiff peaks are formed.
In another medium bowl, whisk together ⅔ cup of whole milk and ½ cup of ricotta cheese.
Add 1 cup all-purpose flour, 1 and ½ teaspoon baking powder, 1 large ripe mashed banana, and ½ teaspoon vanilla extract to the bowl and whisk well.
Then gently fold in the egg whites using a silicon spatula to get a light batter.
Set a frying pan on medium heat and lightly brush it with cooking oil or butter.
Once the pan is hot, add ¼ cup of batter to the pan and leave it to cook for 1 minute or until browned from the bottom side.
Then flip the pancake over using a silicon spatula and cook for another 30 seconds.
Remove the pancake to a plate and serve with maple syrup, honey, or any other syrup.
Repeat with the remaining batter.
Serve these Egg White Pancakes for breakfast, brunch, or dessert.
Drizzle with honey or maple syrup and top with fresh seasonal fruits of your choice. You can also top them with toasted nuts and granola for an added crunch.
You can also top the pancakes with nut butter, Nutella, whipped cream, vanilla ice cream, or chocolate syrup to make them more indulgent.
These pancakes taste the best when served fresh, right off the pan. However, if you have leftover pancakes, then store them in an airtight container for up to a week.
You can also store the leftover pancake batter for 2-3 days, in an air-tight container in the refrigerator.
Leftover pancakes can also be frozen in a freezer-safe ziplock bag for upto 2 months. Let them cool down completely, put wax paper between each pancake, and freeze.
Thaw overnight in the refrigerator or on the counter for a few hours, heat up in a microwave or pan, and serve with your favorite toppings.
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Fluffy Egg White Pancakes Recipe
- 2 egg whites
- ½ cup ricotta cheese
- ⅔ cup whole milk
- 1 cup all-purpose flour
- 1-½ teaspoons baking powder
- 1 large ripe banana (mashed)
- ½ teaspoon vanilla extract
- cooking oil or butter for brushing the pan
- Add egg whites to a medium mixing bowl and beat them using an electric hand blender until stiff peaks are formed.
- In another medium bowl, whisk together milk and ricotta cheese.
- Add all-purpose flour, baking powder, mashed banana, and vanilla extract to the bowl and whisk well.
- Then gently fold in the egg whites using a silicon spatula to get a light batter.
- Set a frying pan on medium heat and lightly brush it with cooking oil or butter.
- Once the pan is hot, add ¼ cup of batter to the pan and leave it to cook for 1 minute or until browned from the bottom side.
- Then flip the pancake over using a silicon spatula and cook for another 30 seconds.
- Remove the pancake to a plate and serve with maple syrup, honey, or any other syrup.
- Repeat with the remaining batter.