Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright citrus flavor. The creamy ricotta and zesty lemon make for a delightful breakfast treat that’s perfect for a leisurely weekend brunch.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup ricotta cheese
- 3/4 cup whole milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
Additional:
- butter or oil for cooking
- maple syrup and fresh berries for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk together the ricotta cheese, milk, egg yolks, vanilla extract, lemon zest, and lemon juice until smooth. Add the wet ingredients to the dry ingredients and stir gently until just combined; do not overmix.
- Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden and cooked through.
- Serve: Serve warm with maple syrup and fresh berries.
Notes
- For extra flavor, top with a dollop of lemon curd or a dusting of powdered sugar.
- Batter can be made ahead and kept in the fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 4g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
