Description

These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor, combining the richness of ricotta cheese and zesty lemon for a perfectly airy breakfast.

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

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Instructions

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.
Gently fold the dry ingredients into the ricotta mixture until just combined. A few lumps are okay!
In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter.
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 for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
Serve with your favorite toppings, such as fresh berries, syrup, or a dusting of powdered sugar.

Notes

For extra fluff, ensure you don’t overmix the batter, and be gentle when folding in the egg whites.
Use orange zest if you don’t have lemon for a different citrus twist.
Add blueberries or raspberries to the batter for a fruity burst.
For a Mediterranean touch, top with chopped pistachios or drizzle with honey.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 9g
Sodium: 150mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 7g
Cholesterol: 100mg