Description
Easy Lemon Ricotta Pancakes: Fluffy and citrusy pancakes with rich ricotta cheese, perfect for a comforting and quick breakfast treat.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (245g) whole milk ricotta cheese (full-fat provides the best texture)
- ¾ cup (180ml) milk (whole milk recommended)
- 3 large eggs, separated
- 2 tablespoons fresh lemon juice (approximately 1 medium lemon)
- 2 teaspoons lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for the pan
Instructions
- Step 1: Prepare the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This even distribution ensures your pancakes will rise uniformly and have consistent flavor throughout. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Mix the Wet Ingredients In a separate medium bowl, whisk the ricotta cheese, milk, egg yolks (reserve the whites), lemon juice, lemon zest, vanilla extract, and melted butter until smooth. The mixture should be well-combined but don’t worry if the ricotta creates a slightly textured appearance—this adds character to your pancakes.
- Step 3: Whip the Egg Whites In another clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Starting with room temperature egg whites helps them whip up faster and with more volume. This step incorporates air that will make your Easy Lemon Ricotta Pancakes exceptionally light.
- Step 4: Combine Wet and Dry Mixtures Pour the wet ricotta mixture into the dry ingredients and stir gently with a spatula just until combined. The batter will look lumpy at this stage, which is exactly what you want. Remember that overmixing is the enemy of tender pancakes!
- Step 5: Fold in Egg Whites Using a wide rubber spatula, gently fold the whipped egg whites into the batter with a cutting and lifting motion. Work carefully to maintain as much air as possible while ensuring no large white streaks remain. The batter should look light and airy when properly combined.
- Step 6: Cook the Pancakes Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter and let it melt. For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip once and cook until golden brown on the second side, approximately 1-2 minutes more.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg