Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup whole-milk ricotta cheese drained if watery; 3 eggs separated; 3 tbsp granulated sugar; 2 tsp lemon zest from about 1 large lemon; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 1 cup all-purpose flour; 1.5 tsp baking powder; 0.25 tsp fine salt; 2 tbsp unsalted butter for the pan; powdered sugar for dusting; fresh berries strawberries, blueberries; blueberries; raspberries; maple syrup; lemon curd

Breakfast30 min4 servingsEasy

About this recipe

Fluffy, cloud-like pancakes made with whole-milk ricotta and bright lemon zest. The ricotta keeps them incredibly moist and tender on the inside while the edges turn just golden. A beloved weekend breakfast that feels a little special without being complicated — no buttermilk, no fancy equipment, just a bowl and a whisk.

Instructions

1
Separate the eggs: place the yolks in a large mixing bowl and the whites in a medium mixing bowl. Set the whites aside.
2
Add the ricotta cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract to the bowl with the egg yolks. Whisk together until smooth and well combined.
3
In a separate small bowl, whisk together the all-purpose flour, baking powder, and fine salt. Add the dry ingredients to the ricotta cheese mixture and stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
4
Using a clean whisk (or hand mixer), beat the eggs whites until stiff peaks form — they should hold their shape when you lift the whisk. This is the key to fluffy pancakes.
5
Gently fold the beaten eggs whites into the batter in two additions using a spatula. Use wide, sweeping folds from the bottom of the bowl upward. Stop as soon as no large white streaks remain — some small streaks are okay. The batter will be thick and airy.
6
Heat a large skillet over ^[medium-low heat]. Add about 1/2 tablespoon of unsalted butter and let it melt, swirling to coat the pan. The pan is ready when the unsalted butter foams and subsides but is not browning.
7
Pour approximately 1/4 cup of batter per pancake into the pan, leaving space between each. Cook until bubbles form on the surface and the edges look set, about 3 to 4 minutes.
8
Carefully flip each pancake and cook for another 2 to 3 minutes until the underside is golden and the pancake feels set in the center. Ricotta cheese pancakes are more delicate than regular pancakes — flip with confidence but gently.
9
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more unsalted butter to the pan as needed between batches.
10
Serve immediately dusted with powdered sugar, with fresh strawberries, blueberries, or raspberries, maple syrup, or a spoonful of lemon curd on the side.

Lemon Ricotta Pancakes

Breakfast30 min4 servingsEasy

About this recipe

Instructions

1
Separate the eggs: place the yolks in a large mixing bowl and the whites in a medium mixing bowl. Set the whites aside.
2
Add the ricotta cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract to the bowl with the egg yolks. Whisk together until smooth and well combined.
3
In a separate small bowl, whisk together the all-purpose flour, baking powder, and fine salt. Add the dry ingredients to the ricotta cheese mixture and stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix.
4
Using a clean whisk (or hand mixer), beat the eggs whites until stiff peaks form — they should hold their shape when you lift the whisk. This is the key to fluffy pancakes.
5
Gently fold the beaten eggs whites into the batter in two additions using a spatula. Use wide, sweeping folds from the bottom of the bowl upward. Stop as soon as no large white streaks remain — some small streaks are okay. The batter will be thick and airy.
6
Heat a large skillet over ^[medium-low heat]. Add about 1/2 tablespoon of unsalted butter and let it melt, swirling to coat the pan. The pan is ready when the unsalted butter foams and subsides but is not browning.
7
Pour approximately 1/4 cup of batter per pancake into the pan, leaving space between each. Cook until bubbles form on the surface and the edges look set, about 3 to 4 minutes.
8
Carefully flip each pancake and cook for another 2 to 3 minutes until the underside is golden and the pancake feels set in the center. Ricotta cheese pancakes are more delicate than regular pancakes — flip with confidence but gently.
9
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more unsalted butter to the pan as needed between batches.
10
Serve immediately dusted with powdered sugar, with fresh strawberries, blueberries, or raspberries, maple syrup, or a spoonful of lemon curd on the side.