Description
These Fluffy Lemon and Ricotta Pancakes are light, airy, and bursting with fresh citrus flavor. The ricotta adds a creamy richness, while the lemon zest brings a bright, zesty kick. Perfect for a weekend brunch or a special breakfast treat, they’re delicious served with maple syrup, fresh berries, or a dusting of powdered sugar.
Ingredients
Scale
- 1 cup (250g) ricotta cheese
- 1 cup (120g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp granulated sugar
- Zest of 2 lemons
- 2 large eggs, separated
- ¾ cup (180ml) milk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted (plus extra for cooking)
Instructions
- Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, sugar, and lemon zest. - Prepare Wet Ingredients
In another bowl, whisk ricotta, egg yolks, milk, lemon juice, and vanilla extract until smooth. Stir in melted butter. - Combine
Gently fold dry mixture into the wet mixture until just combined — don’t overmix. - Whip Egg Whites
Beat egg whites in a clean bowl until soft peaks form. Gently fold them into the batter for extra fluffiness. - Cook
Heat a non-stick pan over medium-low heat. Lightly butter the pan, pour ¼ cup batter for each pancake, and cook 2–3 minutes per side until golden. - Serve
Stack pancakes, dust with powdered sugar, and serve with maple syrup, berries, or extra lemon zest.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Breakfast
- Method: Pan-fried / Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 215 kcal
- Sugar: 12g
- Sodium: 210 mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg