Description
These Lemon Ricotta Pancakes are delightfully fluffy and packed with fresh citrus flavor. Combining creamy ricotta cheese with zesty lemon juice and zest, these pancakes offer a light, tender texture and a bright, refreshing taste perfect for a weekend brunch or special breakfast. Easy to make on the stovetop, they pair wonderfully with maple syrup, fresh berries, or a dusting of powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 3 large eggs (separated)
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for the skillet
Dry Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the ricotta mixture: In a large mixing bowl, combine the ricotta cheese, egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until smooth and well incorporated.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt to ensure even distribution of the leavening agent and seasonings.
- Combine the mixtures: Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes tender.
- Beat the egg whites: In another clean bowl, beat the egg whites until stiff peaks form. This will help to create a light, fluffy texture.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter, taking care not to deflate them so the pancakes stay airy and fluffy.
- Heat the skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip and finish cooking: Carefully flip the pancakes and cook the other side for 1 to 2 minutes, or until golden brown and cooked through.
- Serve warm: Enjoy these lemon ricotta pancakes warm, topped with maple syrup, fresh berries, or a dusting of powdered sugar as desired.
Notes
- For extra flavor, add a splash of almond extract or fold in a handful of fresh blueberries into the batter before cooking.
- These pancakes are delicate; handle gently when flipping to avoid breaking them.
- Using fresh lemon zest and juice ensures the brightest citrus flavor.
