Lemon Ricotta Fluffy Pancakes (Printable Version)

Fluffy pancakes with fresh lemon zest and creamy ricotta, ideal for a bright morning meal.

# Components:

→ 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)

# Preparation steps:

01 - In a large bowl, whisk together the 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 - Fold the wet ingredients into the dry mixture gently until just combined, taking care to avoid overmixing; the batter will remain thick.
04 - Using a clean bowl, whisk the egg whites until soft peaks form, then carefully fold them into the batter to maintain volume.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden and cooked through.
07 - Serve the pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them impossibly tender without feeling heavy or rich.
  • Fresh lemon wakes up your palate in a way vanilla never could.
  • Whipped egg whites give you that airy, soufflé texture everyone asks about.
  • They reheat beautifully, so you can make extra and freeze them for busy mornings.
02 -
  • Let the melted butter cool completely before adding it to the wet ingredients or you'll end up with scrambled egg bits.
  • Whip the egg whites in a spotlessly clean bowl, even a trace of grease will prevent them from reaching soft peaks.
  • Don't press down on the pancakes with your spatula while they cook, you'll squeeze out all the air and lose that fluffy texture.
  • If the batter feels too thick to pour, thin it with a tablespoon of milk at a time until it flows smoothly.
03 -
  • Use a light hand when folding in the egg whites, you want to see a few streaks rather than a perfectly uniform batter.
  • Keep finished pancakes warm in a 200 degree oven on a parchment-lined baking sheet while you cook the rest.
  • Zest the lemons directly over the wet ingredients so the oils fall straight into the bowl and you capture every bit of flavor.
  • If you want an extra lemony kick, add a few drops of lemon extract to the batter along with the juice.
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