Lemon Ricotta Fluffy Pancakes (Printable)

Fluffy pancakes infused with fresh lemon zest and creamy ricotta for a light, flavorful start.

# Ingredient List:

→ 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

→ Cooking and Serving

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

# Steps:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, stir ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined; the batter will be thick.
04 - Whisk egg whites 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 until bubbles form on the surface and edges are set, about 2–3 minutes. Flip and cook an additional 1–2 minutes until golden and cooked through.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them impossibly tender without feeling heavy or dense
  • Fresh lemon brightens every bite so you don't need a mountain of syrup
  • Whipping the egg whites gives you that cafe-style fluffiness at home
  • They come together in half an hour but taste like you fussed for hours
02 -
  • If you skip whipping the egg whites separately, the pancakes will still taste good but they won't have that signature cloud-like texture
  • Let the melted butter cool completely before adding it to the wet ingredients or you'll end up with scrambled egg bits in your batter
  • Don't press down on the pancakes with your spatula while they cook, it squeezes out all the air and makes them flat
03 -
  • Use a 1/4 cup measuring cup to pour the batter so all your pancakes come out the same size and cook evenly
  • Keep finished pancakes warm in a 200 degree oven on a baking sheet while you finish the batch
  • If the batter thickens as it sits, stir in a tablespoon of milk to loosen it back up
  • Zest the lemons before you juice them, it's nearly impossible to zest a naked lemon half
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