Description
These Fluffy Lemon Ricotta Pancakes are the ultimate brunch treat—light, tender, and bursting with fresh citrus flavor. Ricotta cheese adds creaminess while whipped egg whites keep them airy and soft. Bright lemon zest cuts through the richness for a refreshing twist. This easy pancake recipe is perfect for weekend breakfasts, spring brunches, or any time you’re craving something a little extra special.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs (separated)
- Whole milk
- Ricotta cheese
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Butter or oil (for cooking)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix egg yolks, milk, ricotta, lemon juice, lemon zest, and vanilla until smooth.
- Pour wet mixture into dry ingredients and gently stir until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gently fold them into the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup of batter per pancake and cook for 2–3 minutes per side until golden and cooked through.
- Serve warm with syrup, fresh berries, or powdered sugar.
Notes
- Add blueberries or raspberries to the batter for extra fruit flavor.
- A dash of almond extract complements the lemon beautifully.
- Use a 1:1 gluten-free flour blend for a GF version.
- Substitute sugar with honey or agave for a natural sweetener.
- For a richer batter, replace part of the milk with heavy cream.
- Pancakes freeze well; reheat in toaster or oven for best texture.
