Lemon Ricotta Pancakes (Print)

Fluffy pancakes with fresh lemon zest and creamy ricotta, perfect for a bright, easy breakfast.

# Ingredients:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Instructions:

01 - In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, stir ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and fold gently until just combined; the batter will remain thick.
04 - Using a clean bowl, whisk egg whites until soft peaks form, then carefully fold them into the batter to maintain airiness.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges set, about 2 to 3 minutes. Flip and cook for 1 to 2 more minutes until golden and cooked through.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Pro Tips:

01 -
  • These pancakes are impossibly airy thanks to the ricotta and beaten egg whites, giving you clouds instead of bricks.
  • The lemon cuts through the richness in a way that feels bright and clean, not heavy or cloying.
  • They come together in under half an hour, so you can impress someone without losing your morning.
02 -
  • Don't skip separating the eggs and whipping the whites, that's the entire reason these pancakes feel like eating a sweet cloud.
  • Medium heat is crucial, too high and the outsides burn before the centers cook, too low and they turn pale and rubbery.
  • Fold the egg whites in gently, if you stir hard you'll deflate all that hard-won air and end up with dense pucks.
03 -
  • Use a light hand when folding in the egg whites, you want ribbons of white streaking through the batter, not a uniform mix.
  • Let the batter rest for a minute or two before cooking, it gives the flour time to hydrate and the bubbles time to settle.
  • Zest the lemons before juicing them, it's almost impossible to zest a juiced lemon and you'll thank yourself for thinking ahead.
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