Fluffy Lemon Ricotta Pancakes are light, airy, and slightly tangy with a subtle richness from the ricotta cheese. They’re a perfect upgrade from basic pancakes—ideal for weekend brunch, holidays, or when you want something a little special.
🍋🥞 Fluffy Lemon Ricotta Pancakes
📋 Ingredients (serves 4):
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1 cup ricotta cheese (whole milk for best texture)
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2 large eggs, separated
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¾ cup milk (or buttermilk for extra tang)
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Zest of 1 large lemon
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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¾ cup all-purpose flour
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1½ tsp baking powder
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2 tbsp sugar
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Pinch of salt
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Butter or oil, for cooking
👩🍳 Instructions:
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Prepare the batter base:
In a large bowl, whisk together the ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla until smooth. -
Mix dry ingredients:
In another bowl, combine flour, baking powder, sugar, and salt. Stir the dry mixture into the wet ingredients just until combined (don’t overmix). -
Whip egg whites:
In a clean bowl, beat the egg whites to stiff peaks. Gently fold them into the batter using a spatula. This makes the pancakes extra fluffy. -
Cook pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour ¼ cup batter for each pancake. Cook 2–3 minutes per side, or until golden and puffed. -
Serve:
Stack ’em high and serve warm with fresh berries, maple syrup, lemon curd, or a dusting of powdered sugar.
📝 Tips:
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Don’t skip whipping the egg whites—it gives the pancakes their signature fluffiness.
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Add blueberries or poppy seeds to the batter for a twist.
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These also pair beautifully with a dollop of whipped cream or Greek yogurt.
Would you like a gluten-free version or ideas for a baked pancake casserole style version?