Lemon Ricotta Pancakes

Why You’ll Love This Recipe

These Lemon Ricotta Pancakes bring together the richness of ricotta cheese and the freshness of lemon for a deliciously light and fluffy texture. The combination of whipped egg whites and a hint of vanilla makes them perfectly airy, while the tangy lemon flavor adds a refreshing twist. Plus, they are incredibly easy to make in just 25 minutes!

The addition of lemon zest and juice gives the pancakes a bright, citrusy flavor that pairs wonderfully with syrup or a drizzle of honey. Whether you prefer them topped with berries or nuts, this recipe offers great flexibility for different flavor profiles. They’re a guaranteed crowd-pleaser, whether you’re serving a few or feeding a whole family!

Ingredients

• 1 cup whole milk ricotta cheese

• 2 large eggs, separated

• 1 tablespoon lemon zest (from about 1 large lemon)

• 3 tablespoons lemon juice (freshly squeezed)

• ¾ cup all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon vanilla extract

• ⅓ cup whole milk

• Butter or oil, for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Batter
   In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

2. Combine
   Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix — a few lumps are okay!

3. Whip Egg Whites
   In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter. This step makes the pancakes incredibly light and fluffy.

4. Cook
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

• Servings: 4 servings (approximately 4–6 pancakes)

Variations

• Berry Burst: Add blueberries or raspberries into the batter before cooking.

• Citrus Swap: Try using orange zest and juice for a slightly sweeter version.

• Nutty Twist: Sprinkle chopped pistachios or almonds on top for a Mediterranean feel.

• Honey Drizzle: Swap maple syrup for Italian acacia honey for a more authentic twist.

Storage/Reheating

These pancakes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster oven, microwave, or on a skillet over medium heat until heated through. If you’re making a larger batch, you can also freeze the pancakes for up to 1 month. Just be sure to place parchment paper between each pancake before freezing to prevent sticking.

FAQs

1. Can I use a different type of cheese in this recipe?

Yes, you can substitute ricotta with cottage cheese, but the texture might be a bit different.

2. Can I make this recipe dairy-free?

To make this recipe dairy-free, you can substitute the ricotta with a dairy-free alternative, and use plant-based milk in place of the whole milk.

3. Can I use almond flour instead of regular flour?

You can try almond flour, but it will result in a denser texture. You may need to adjust the measurements to get the right consistency.

4. How can I make these pancakes fluffier?

Whipping the egg whites to soft peaks and folding them gently into the batter helps create a light and airy texture.

5. What can I use instead of lemon zest?

If you don’t have lemon zest, you can use orange zest as an alternative for a slightly sweeter citrus flavor.

6. Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Be sure to fold the egg whites in just before cooking for the best results.

7. What toppings go well with these pancakes?

These pancakes pair wonderfully with maple syrup, fresh berries, whipped cream, or a drizzle of honey. You can also add a dusting of powdered sugar for extra sweetness.

8. Are these pancakes gluten-free?

To make these pancakes gluten-free, use a gluten-free flour blend. Be sure to check that the other ingredients, such as the baking powder, are also gluten-free.

9. Can I use frozen berries in the batter?

Yes, you can use frozen berries, but be sure to fold them in gently so they don’t make the batter too runny.

10. What type of skillet is best for cooking these pancakes?

A non-stick skillet or griddle is ideal for cooking these pancakes, as it allows for easy flipping and ensures the pancakes don’t stick.

Conclusion

These Lemon Ricotta Pancakes are the perfect combination of light, fluffy, and flavorful, with a refreshing twist of citrus. They make for a satisfying breakfast that everyone will love, whether you’re looking to treat yourself or impress guests at brunch. Simple to prepare, versatile, and delicious, this recipe will quickly become a favorite in your kitchen.