Lemon Ricotta Pancakes Delight (Printable Version)

Fluffy pancakes with fresh lemon zest and creamy ricotta, ideal for a bright and tasty breakfast.

# What You Need:

→ 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

→ Cooking and Serving

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

# Steps:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, blend ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Add wet mixture to dry ingredients and gently fold until combined, ensuring batter remains thick.
04 - Whisk egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter without deflating.
05 - Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto skillet. Cook until bubbles appear on the surface and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.
07 - Serve warm topped with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Pointers:

01 -
  • The ricotta keeps them tender for hours, so even cold leftovers taste good.
  • Lemon brightens everything without making it taste like dessert.
  • Whipping the egg whites takes two minutes and makes them ridiculously fluffy.
  • They feel fancy but come together faster than a pot of coffee.
02 -
  • Don't skip cooling the melted butter or your eggs will cook in the bowl.
  • Whipping the egg whites separately is what makes these impossibly light.
  • Medium heat is key, too hot and they'll burn outside while staying raw inside.
  • The batter is thick, that's normal, resist the urge to add more milk.
03 -
  • Zest the lemons before you juice them, it's impossible the other way around.
  • Use a 1/4 cup measure to pour the batter so they all cook evenly.
  • If the batter thickens while you cook, thin it with a splash of milk.
  • A sprinkle of powdered sugar right before serving makes them look like you tried harder than you did.
Go Back