Lemon Ricotta Pancakes with Berries
Lemon Ricotta Pancakes with Berries
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 eggs, separated
- 1 tablespoon lemon zest, from 1 lemon
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted, plus more for cooking
For Serving
- 2 cups mixed berries, fresh (strawberries, blueberries, raspberries)
- as needed maple syrup
- as needed powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, and vanilla extract until smooth.
⏱️ 4 min
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min
- 4
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
⏱️ 5 min
- 5
Gently fold the beaten egg whites into the pancake batter until no white streaks remain.
⏱️ 3 min
- 6
Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
⏱️ 5 min•🌡️ 350
- 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
⏱️ 10 min
- 8
Serve immediately, topped with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pancakes with Berries
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 eggs, separated
- 1 tablespoon lemon zest, from 1 lemon
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted, plus more for cooking
For Serving
- 2 cups mixed berries, fresh (strawberries, blueberries, raspberries)
- as needed maple syrup
- as needed powdered sugar, for dusting (optional)
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, and vanilla extract until smooth.
⏱️ 4 min - 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min - 4
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
⏱️ 5 min - 5
Gently fold the beaten egg whites into the pancake batter until no white streaks remain.
⏱️ 3 min - 6
Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
⏱️ 5 min•🌡️ 350 - 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
⏱️ 10 min - 8
Serve immediately, topped with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar, if desired.
⏱️ 2 min