Light and Fluffy Lemon Ricotta Pancakes
Make restaurant-worthy, airy pancakes with a bright lemon flavor for a special spring breakfast.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: About 8 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/2 cup milk
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, lemon zest, and vanilla extract until combined.
- Gently stir the wet ingredients into the dry ingredients until just mixed. Do not overmix; a few lumps are fine.
- In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no white streaks remain.
- Heat a griddle or large non-stick skillet over medium-low heat. Lightly brush with butter.
- Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 3 to 4 minutes per side, until golden brown and puffed.
- Serve immediately with your favorite toppings.
Notes
- For the fluffiest texture, separate your eggs and whip the whites fully before folding them in gently.
- Use fresh lemon zest; the bottled kind does not provide the same bright flavor for these spring breakfast ideas.
- If you want a richer flavor, substitute buttermilk for the milk.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 7
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 12
- Cholesterol: 110