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–+ servings

Fluffy Lemon Ricotta Pancakes

Whip up these fluffy pancakes featuring fresh lemon and ricotta for a breakfast that’s equal parts refreshing, satisfying, and simple enough for any morning.
Print Recipe
Fluffy Lemon Ricotta Pancakes

Ingredients

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 large eggs separated
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Butter or oil for the skillet

Instructions

  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In another bowl, stir together ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
  • Whip Egg Whites: In a clean bowl, beat egg whites until soft peaks form.
  • Combine: Add wet ingredients to dry and mix gently. Fold in egg whites with a spatula—don’t overmix!
  • Cook: Heat a nonstick skillet or griddle over medium heat and brush with butter or oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
  • Serve: Stack them up and serve warm with maple syrup, berries, or a dusting of powdered sugar.
Servings: 12 pancakes