Lemon Ricotta Pancakes (Printable Version)

Fluffy lemon and ricotta pancakes bursting with fresh citrus and creamy texture, perfect for a bright morning.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# How-To Steps:

01 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, stir ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Fold the wet mixture into the dry ingredients gently until just combined, forming a thick batter.
04 - In a clean bowl, beat egg whites until soft peaks form, then gently fold them into the batter without deflating.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet and cook 2–3 minutes until bubbles form and edges set, then flip and cook an additional 1–2 minutes until golden.
07 - Serve warm topped with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Tips:

01 -
  • They're tender and cloud-like because ricotta replaces some of the butter, giving you indulgence without the heaviness.
  • The lemon flavor is fresh and subtle, never harsh or overpowering, so they work with maple syrup, berries, or even a drizzle of honey.
  • Separating the eggs and folding in the whites feels like a small kitchen technique but makes all the difference in how tall and airy they get.
02 -
  • Cold ricotta makes lumpy batter that won't fold smoothly, so let yours sit at room temperature for a few minutes first.
  • Don't flip too early—wait for those bubbles and set edges, or you'll have a pancake that's raw in the middle.
  • If you want them even more lemony, add a half teaspoon of lemon extract along with the zest and juice, but taste as you go because it's easy to overdo.
03 -
  • Keep your finished pancakes warm on a plate in a low oven (around 200 degrees) while you finish cooking the batch.
  • If you have leftover batter, refrigerate it for up to a day and cook off the pancakes the next morning—they stay fluffy.
  • A dusting of powdered sugar mixed with a tiny pinch of lemon zest right before serving adds elegance without sweetness.
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