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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, whisk together the milk, egg yolks, ricotta cheese, lemon zest, lemon juice, vanilla extract, and melted butter until well combined.

Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated. Be careful not to deflate the egg whites.

Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should be fluffy and light.

Serve immediately with warm maple syrup, fresh berries, and a dusting of powdered sugar.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, whisk together the milk, egg yolks, ricotta cheese, lemon zest, lemon juice, vanilla extract, and melted butter until well combined.

Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated. Be careful not to deflate the egg whites.

Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.

Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should be fluffy and light.

Serve immediately with warm maple syrup, fresh berries, and a dusting of powdered sugar.
