Make light, airy, and creamy lemon ricotta pancakes that taste like restaurant-style brunch at home. This easy recipe comes together quickly for a satisfying weekend breakfast.
Author:ellievance
Prep Time:10 min
Cook Time:15 min
Total Time:25 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 teaspoon vanilla extract
Zest of 1 large lemon
1 tablespoon fresh lemon juice
Butter or oil for the griddle
Optional toppings: powdered sugar, fresh berries, maple syrup
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the pancake batter in two additions using a spatula. Fold until no white streaks remain, being careful not to deflate the air.
Heat a lightly oiled griddle or large non-stick skillet over medium heat.
Pour batter onto the hot griddle to form pancakes of your desired size.
Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
Serve immediately with your favorite toppings.
Notes
For extra fluffiness, let the finished batter rest for 5 minutes before folding in the egg whites.
If you want a high protein version, substitute 1/4 cup of the flour with your favorite unflavored protein powder.
These pancakes are excellent when paired with a meal planning service for easy weeknight dinners.