First Step: Prepare ingredients and drain ricotta. If your ricotta cheese is watery, drain it in a fine mesh strainer for about 30 minutes to improve batter consistency. Meanwhile, separate your eggs and measure out all ingredients with precision to ensure the ideal batter texture.

Second Step: Mix dry ingredients. In a small bowl, whisk together the flour, baking powder, sugar (if using), and a pinch of salt. This dry mix will help your pancakes rise perfectly without becoming dense.

Third Step: Combine wet ingredients. In a larger bowl, gently mix the drained ricotta, milk, egg yolks, and vanilla extract until smooth. Avoid overmixing to keep the mixture light.

Fourth Step: Beat egg whites. Using a hand mixer or whisk, beat the egg whites until stiff peaks form. This step is crucial to making your ricotta pancakes fluffy and airy.

Fifth Step: Fold dry ingredients and egg whites. Fold a small portion of the beaten egg whites into the ricotta batter to lighten it. Then carefully fold in the rest of the egg whites without deflating the mixture, preserving the airiness for fluffy pancakes.

Sixth Step: Cook pancakes. Heat a griddle or nonstick skillet over medium to medium-low heat and lightly grease with butter or oil. Pour the batter in 1/4 to 1/3 cup portions, spacing them an inch apart. Cook until bubbles form and edges set, about 3-4 minutes, then flip and cook 2-3 minutes more until golden brown.

Final Step: Serve and enjoy. Serve ricotta pancakes immediately with maple syrup, fresh fruit, lemon curd, or powdered sugar. For variation, try adding lemon zest or almond extract to the batter before cooking.