Fluffy Lemon Ricotta Pancakes
Fluffy Lemon Ricotta Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs, separated
- 1 cup ricotta cheese, full-fat
- 1 tablespoon lemon zest, from 1 large lemon
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for greasing
For Serving
- 1/2 cup maple syrup, warm, as needed
- 1 cup fresh berries, mixed, as needed
- 2 tablespoons powdered sugar, for dusting, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min
- 4
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 3 min
- 5
Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated. Be careful not to deflate the egg whites.
⏱️ 2 min
- 6
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.
⏱️ 1 min
- 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should be fluffy and light.
⏱️ 8 min
- 8
Serve immediately with warm maple syrup, fresh berries, and a dusting of powdered sugar.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Lemon Ricotta Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs, separated
- 1 cup ricotta cheese, full-fat
- 1 tablespoon lemon zest, from 1 large lemon
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for greasing
For Serving
- 1/2 cup maple syrup, warm, as needed
- 1 cup fresh berries, mixed, as needed
- 2 tablespoons powdered sugar, for dusting, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
⏱️ 1 min - 4
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 3 min - 5
Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated. Be careful not to deflate the egg whites.
⏱️ 2 min - 6
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.
⏱️ 1 min - 7
Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should be fluffy and light.
⏱️ 8 min - 8
Serve immediately with warm maple syrup, fresh berries, and a dusting of powdered sugar.