Lemon Ricotta Pancakes

Fluffy and light, these lemon ricotta pancakes are bursting with fresh citrus flavor and are perfect for breakfast, brunch, or a delightful afternoon treat!

Yield
Makes 12 pancakes

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk ricotta cheese
• 2 large eggs, separated
• 1/2 cup whole milk
• Zest of 1 large lemon
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Butter or oil, for cooking

Optional Toppings

• Powdered sugar
• Fresh berries (such as blueberries, raspberries, or strawberries)
• Maple syrup or honey

Instructions

Step 1: Prepare the Batter

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate large bowl, mix the ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until smooth.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 2: Whip the Egg Whites

1. In a clean bowl, use a hand or stand mixer to beat the egg whites until soft peaks form.
2. Gently fold the whipped egg whites into the batter, being careful not to deflate them.

Step 3: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour 1/4 cup of batter onto the skillet for each pancake.
3. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2–3 minutes, or until golden brown.

Step 4: Serve

1. Stack the pancakes on a plate and garnish with powdered sugar, fresh berries, and a drizzle of syrup or honey.

Kitchen Tips

• Zesting Tip: Use a microplane to zest the lemon finely for maximum flavor.
• Extra Fluffy Pancakes: Be gentle when folding in the whipped egg whites to maintain airiness.
• Make-Ahead: Batter can be made a few hours ahead and stored in the refrigerator.

Nutritional Information (Per Pancake)
Calories, 140 | Protein, 5g | Carbohydrates, 15g | Fiber, 1g | Net Carbohydrates, 14g | Fat, 6g | Saturated Fat, 3g | Cholesterol, 50mg | Sodium, 120mg | Sugars, 5g | Glycemic Index, Medium

Enjoy these Lemon Ricotta Pancakes as a citrusy and fluffy addition to your morning routine!