Lemon Ricotta Pancakes (Printable View)

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

# What You'll 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)

# How To Make It:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, mix ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Fold the wet mixture into the dry ingredients gently until just combined; batter will be thick.
04 - Whisk egg whites until soft peaks form, then carefully fold into the batter without deflating.
05 - Warm a non-stick skillet or griddle over medium heat, lightly greasing with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles appear and edges set, then flip and cook 1 to 2 minutes until golden.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • They're light and tender in a way that feels indulgent without being heavy, almost like eating sweet clouds.
  • The lemon flavor is fresh and natural, not that artificial citrus taste, and it transforms a simple breakfast into something restaurant-worthy.
  • They come together faster than you'd expect, and the separated egg whites trick actually works to make them impossibly fluffy.
02 -
  • Separating the eggs isn't optional fancy technique—it's what transforms these from good pancakes into impossibly light ones, so don't skip it.
  • Room-temperature ricotta folds in beautifully, but cold ricotta from the fridge creates lumps, so take it out 15 minutes before you start cooking.
  • Lemon juice is acidic and reacts with the baking soda, so make these right before cooking rather than letting the batter sit, or they'll deflate.
03 -
  • If you want an even more lemony kick, add 1/4 teaspoon of lemon extract to the wet ingredients, but use restraint or it becomes perfume-like.
  • Part-skim ricotta works in a pinch, but full-fat ricotta creates that signature cloud-like texture that makes these special.
  • Room temperature ingredients fold together more smoothly and create a more cohesive batter than cold ones pulled straight from the fridge.
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