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Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are light, fluffy, and infused with bright citrus flavor. The ricotta adds creamy richness, while lemon zest and juice bring a refreshing tang. Perfect for breakfast, brunch, or dessert, these pancakes are a deliciously elegant twist on a classic morning favorite.

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1 tbsp lemon zest (about 1 lemon)
  • 2 large eggs, separated
  • 3/4 cup ricotta cheese
  • 1/2 cup milk
  • 2 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, melted (plus more for cooking)
  • 1/2 tsp vanilla extract
  • Optional toppings: maple syrup, powdered sugar, fresh berries

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
  2. In another bowl, combine ricotta, egg yolks, milk, lemon juice, melted butter, and vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter to keep it airy.
  5. Heat a nonstick skillet or griddle over medium heat and lightly butter it. Pour about 1/4 cup of batter for each pancake.
  6. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
  7. Serve warm with maple syrup, powdered sugar, or fresh berries.

Notes

  • Beating and folding in the egg whites is key to extra-fluffy pancakes.
  • Do not overmix the batter—small lumps are fine.
  • Whole-milk ricotta gives the best texture and richness.
  • Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.
  • Top with lemon curd or whipped cream for a dessert-style version.

Nutrition

Find it online: https://thefamilycooking.com/lemon-ricotta-pancakes/