Description
These fluffy Lemon Ricotta Pancakes are incredibly light and tender with a delicate citrus flavor. Made with creamy ricotta cheese and fresh lemon zest, they’re the most delicious elevated breakfast you can make at home!
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk ricotta cheese (room temperature)
- ¾ cup whole milk
- 3 large eggs, separated (room temperature)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (about 2 large lemons)
- 1 teaspoon pure vanilla extract
- Additional butter or cooking spray for the griddle
Instructions
- Prepare Your Ingredients – Separate the eggs, placing the whites in a clean, grease-free bowl and the yolks in your large mixing bowl. Let the ricotta, eggs, and milk come to room temperature for best results. Zest and juice your lemons.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Beat the Egg Whites – Using an electric mixer or a whisk, beat the egg whites on medium-high speed until stiff peaks form, about 3-4 minutes. The whites should be glossy and hold their shape when you lift the beaters. Set aside.
- Combine the Wet Ingredients – In your large mixing bowl with the egg yolks, add the ricotta cheese and whisk until smooth and well combined. Add the milk, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until everything is well incorporated and smooth.
- Add Dry to Wet – Pour the dry ingredient mixture into the wet ingredients. Gently whisk or fold until just combined. The batter will be thick and slightly lumpy – that’s perfect! Don’t overmix or you’ll develop gluten and create tough pancakes.
- Fold in Egg Whites – Using a rubber spatula, gently fold the beaten egg whites into the batter in three additions. Use a light hand and fold just until no white streaks remain. The batter should be thick, fluffy, and airy. A few lumps are fine!
- Heat Your Griddle – Preheat a large non-stick skillet or griddle over medium heat (about 325°F if using an electric griddle). Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly.
- Cook the Pancakes – Using a ¼-cup measure, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Cook until bubbles form on the surface and the edges look slightly dry, about 2-3 minutes. The bottoms should be golden brown.
- Flip and Finish – Carefully flip the pancakes using a wide spatula. Cook for another 2-3 minutes on the second side until golden brown and cooked through. The pancakes should spring back lightly when touched.
- Keep Warm and Serve – Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F oven to keep warm while you cook the remaining batter. Wipe the pan with a paper towel between batches if needed to prevent burning. Serve immediately with your favorite toppings!
Notes
- Room Temperature Ingredients: This is crucial for proper mixing and texture. Cold ricotta won’t blend smoothly, and cold eggs won’t whip as well.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing creates tough, dense pancakes.
- Gentle Folding: When incorporating the egg whites, use a light touch. Fold gently to maintain all that wonderful airiness.
- Heat Control: Medium heat is key. Too hot and the outsides burn before the insides cook; too low and they won’t brown properly.
- Batter Consistency: The batter should be thick but pourable. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency.
- Fresh Lemon: Don’t substitute bottled lemon juice or dried zest. Fresh is essential for the best flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 3-4 pancakes
- Calories: 385
- Sugar: 8g
- Sodium: 445mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 155mg