Lemon Ricotta Pancakes (Print Version)

Extra-fluffy ricotta pancakes brightened with lemon zest and juice—ideal with berries and maple syrup for a luxe 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 fine salt

→ Wet Ingredients

06 - 1 cup whole-milk ricotta
07 - 2 large eggs, separated
08 - 3/4 cup milk (whole preferred)
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking

13 - Unsalted butter or neutral oil, for greasing the skillet

→ For Serving (optional)

14 - Fresh berries
15 - Maple syrup or honey
16 - Powdered sugar

# Directions:

01 - Whisk together the flour, granulated sugar, baking powder, baking soda and fine salt in a medium bowl until evenly distributed.
02 - In a separate large bowl, blend the ricotta with the egg yolks, milk, melted butter, lemon zest, lemon juice and vanilla until smooth and homogenous.
03 - Fold the dry mixture into the ricotta mixture gently until just combined; avoid overmixing to preserve lift.
04 - Using a clean bowl and whisk or hand mixer, beat the egg whites to soft peaks so they hold shape but remain glossy.
05 - Fold the whipped egg whites into the batter in two additions, using a spatula and broad strokes to retain as much air as possible.
06 - Set a large nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil until shimmering.
07 - Ladle roughly 1/4 cup batter per portion onto the hot surface. Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes until golden and cooked through.
08 - Transfer cooked items to a warm plate and continue with remaining batter, re-greasing the pan as needed to prevent sticking.
09 - Serve warm topped with fresh berries, a drizzle of maple syrup or honey and a light dusting of powdered sugar if desired.

# Expert Tips:

01 -
  • The secret to these pancakes: whipped egg whites get folded in for extra airy texture.
  • Every bite bursts with fresh citrus and a gentle tang that makes any breakfast feel like an event.
02 -
  • If you rush folding in the egg whites, you’ll lose all that glorious fluff—take your time.
  • Lemon zest straight from the fruit is unmatched; pre-zested can taste dull and won’t wow your nostrils the same way.
03 -
  • Never overmix the batter after combining wet and dry—streaks and lumps mean fluffier pancakes every time.
  • Letting your batter rest for 5 minutes gives the flour time to hydrate, resulting in a more tender bite.
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