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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes: Light, Fluffy Bliss for Brunch

Delight in these Lemon Ricotta Pancakes for a refreshing and fluffy brunch experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Italian-American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup ricotta cheese Provides creaminess and moisture; substitution: cottage cheese may be used, though texture will differ.
  • 3 large eggs Separate yolks for moisture and whites for fluffiness; no direct substitution.
  • 1 tablespoon lemon zest Adds bright flavor; opt for organic lemons to avoid pesticides.
  • 2 tablespoons lemon juice Enhances freshness and tartness; more zest may be used in a pinch.
  • 1 cup all-purpose flour Provides structure; gluten-free flour can be used for a gluten-free version.
  • 2 tablespoons granulated sugar Adds sweetness; honey or maple syrup can serve as alternatives.
  • 1 teaspoon baking powder Helps pancakes rise; no direct substitution.
  • 0.5 teaspoon baking soda Balances acidity from lemon juice; omit if not using.
  • a pinch salt Enhances flavors; no substitution necessary.
  • 1 teaspoon vanilla extract Adds depth of flavor; optional—almond extract can be used for variation.
  • 0.5 cup whole milk Provides moisture; non-dairy milk options may work.
  • 2 tablespoons butter or oil Cooking fat for skillet; coconut oil can be used for dairy-free.

Equipment

  • Mixing Bowl
  • Electric mixer
  • non-stick skillet
  • Spatula

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.
  2. In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  3. Gently fold the dry ingredients into the ricotta mixture using a spatula.
  4. In a clean bowl, beat the egg whites on high speed until soft peaks form.
  5. Gently fold the whipped egg whites into the batter in two or three additions.
  6. Heat a non-stick skillet or griddle over medium heat for about 5 minutes, lightly grease it with butter or oil.
  7. Pour about ¼ cup of batter onto the skillet for each pancake, cook until bubbles form, then flip and cook until golden brown.
  8. Stack the pancakes and serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage.

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