Description
These light and fluffy Lemon Ricotta Pancakes combine creamy ricotta cheese with fresh lemon juice and zest for a bright, tangy twist on traditional pancakes. Perfect for a refreshing breakfast or brunch, they offer a rich texture and delicate sweetness, topped deliciously with maple syrup or fresh berries.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp (36g) granulated sugar
Wet Ingredients
- 1 cup (240g) ricotta cheese
- ¾ cup (180ml) whole milk
- ¼ cup (60ml) fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 3 large eggs, separated
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Blend Wet Ingredients: In a separate bowl, combine the ricotta cheese, whole milk, fresh lemon juice, lemon zest, egg yolks, and vanilla extract. Mix until the batter is smooth and creamy.
- Beat Egg Whites: Using a clean bowl and an electric mixer, beat the egg whites until stiff peaks form, creating a light and airy texture essential for fluffy pancakes.
- Make the Batter: Gently fold the wet ingredient mixture into the dry ingredients just until combined. Then carefully fold in the beaten egg whites to maintain the batter’s fluffiness without overmixing.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil. Pour approximately ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden and cooked through.
- Serve Warm: Transfer the cooked pancakes to a plate or wire rack and serve warm. Enjoy them topped with maple syrup, fresh berries, powdered sugar, or lemon curd for an extra burst of flavor.
Notes
- Make sure to beat the egg whites until stiff peaks form for the fluffiest pancakes.
- Use fresh lemon juice and zest for the best lemon flavor.
- Cook on medium-low heat to avoid burning and ensure even cooking.
- These pancakes are best enjoyed fresh but can be kept warm in a low oven if needed.
- For a lighter version, substitute whole milk with low-fat milk, though the texture may be slightly less rich.
