Lemon Ricotta Fluffy Pancakes (Printer view)

Fluffy pancakes with fresh lemon zest and creamy ricotta, ideal for a light breakfast or brunch treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil, for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, combine ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract, stirring until smooth.
03 - Fold the wet mixture into the dry ingredients gently until just combined; batter will remain thick.
04 - Whisk egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter without deflating.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear and edges set, flip and cook for 1–2 minutes until golden and cooked through.
07 - Serve pancakes warm topped with maple syrup, fresh berries, or powdered sugar as desired.

# Expert Suggestions:

01 -
  • They're light and airy in a way regular pancakes just aren't, thanks to the whipped egg whites doing all the heavy lifting.
  • Fresh lemon brings such a clean brightness that makes you feel like you're eating something both indulgent and good for you.
  • The ricotta creates this tender crumb that melts on your tongue, making every bite feel a little luxurious.
  • They come together faster than you'd expect for something that tastes this carefully made.
02 -
  • Don't mix your wet and dry ingredients until you're ready to cook—these pancakes are at their best when you work quickly and get them on the heat while everything's still combined loosely.
  • The egg whites are not optional; they're what transforms these from regular pancakes into something ethereal, so don't skip the whipping step.
  • Use fresh lemon juice, not the bottled kind—it makes an enormous difference in taste and brightness.
03 -
  • Separate your eggs while they're cold, then let the whites sit for a few minutes—they'll whip up faster and fuller at room temperature.
  • Don't walk away once the pancakes hit the pan; medium heat means they cook gently on the bottom while staying tender inside, but if you're not watching, the edges can brown faster than you expect.
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