Lemon Ricotta Pancakes (Printable Page)

Fluffy pancakes with bright lemon and creamy ricotta flavors, ideal for a refreshing breakfast or brunch.

# 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)

# Step-by-Step Guide:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, stir ricotta, 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; the batter will be thick.
04 - Whisk egg whites until soft peaks form, then fold them carefully into the batter to maintain airiness.
05 - Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
07 - Serve pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar if desired.

# Expert Tips:

01 -
  • They're so light they practically float off the plate, yet rich enough to feel indulgent without being heavy.
  • The lemon flavor is fresh and natural, not that artificial tang from extract, so it genuinely tastes like spring on a fork.
  • Whipping the egg whites separately is the secret trick that makes them impossibly fluffy, and it's easier than you'd think.
02 -
  • Don't deflate those egg whites; they're the entire reason these pancakes are so impossibly light, so fold them in at the very end with the gentlest hand you can manage.
  • Lemon juice is acidic and reacts with baking soda instantly, so don't let the batter sit around after mixing or the lift will escape into the air.
  • Room temperature ricotta blends smoothly, but cold ricotta stays lumpy no matter how hard you stir, so set it out while you prepare everything else.
03 -
  • Keep finished pancakes warm in a 200°F oven on a clean baking sheet while you cook the rest so everyone eats together at the same temperature.
  • Pancake batter can be made the night before and stored covered in the fridge, but fold in the egg whites fresh just before cooking or they'll collapse.
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