Lemon Ricotta Fluffy Pancakes (Printable)

Fluffy pancakes infused with bright lemon zest and creamy ricotta, perfect for a fresh morning start.

# 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

→ For Cooking & 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 the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, combine ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
03 - Add the wet mixture to the dry ingredients and gently fold until just combined; the batter will be thick.
04 - In a clean bowl, whisk egg whites until soft peaks form. Gently fold beaten egg whites into the batter without deflating.
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 2 to 3 minutes until bubbles form and edges set. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them ridiculously tender without feeling heavy or dense
  • Bright lemon flavor wakes up your taste buds in the best possible way
  • They look impressive but come together faster than you'd think
  • Leftovers reheat beautifully, so you can make extra without worry
02 -
  • Make sure your melted butter has cooled before mixing it in or it will cook the egg yolks and ruin the texture
  • Don't overmix the batter after adding the egg whites, a few streaks are fine and will keep the pancakes light
  • Medium heat is crucial, too high and they'll burn on the outside while staying raw inside
03 -
  • Use a 1/4 cup measure to scoop the batter so all your pancakes cook evenly and look uniform on the plate
  • If the batter gets too thick while sitting, stir in a tablespoon of milk at a time until it loosens up
  • Let the first side cook completely before flipping, rushing it will tear the pancake and leave it undercooked in the center
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