Fluffy Lemon Ricotta Pancakes

Name: Fluffy Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons sugar; 1 cup ricotta cheese; 1 cup milk; 3 large eggs (separated); 1 tablespoon lemon zest (freshly grated); 1/4 cup lemon juice (freshly squeezed); 1 teaspoon vanilla extract; 2 tablespoons butter (for cooking)

35 min 4 servings Medium

All Recipes

Delight in these fluffy lemon ricotta pancakes, perfect for a refreshing breakfast or brunch.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Lemon ricotta pancakes are a delightful twist on traditional pancakes, offering a burst of citrusy freshness combined with creamy ricotta for an exceptionally tender bite. These pancakes are perfect for those who enjoy a refreshing start to their day, or a delightful brunch treat. The secret to their fluffy texture lies in the ricotta cheese and the careful folding of egg whites, which create light and airy pancakes. This version is designed to bring out the best in these ingredients, with the fresh lemon zest adding a bright, sunny flavour to each bite.

Instructions

Prepare dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix wet ingredients

In another bowl, combine ricotta cheese, milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

Pro tip: Ensure all wet ingredients are at room temperature for better mixing.

Beat egg whites

In a separate bowl, beat the egg whites until soft peaks form.

Pro tip: Use a clean, dry bowl for best results.

Combine mixtures

Gently fold the wet mixture into the dry ingredients. Then fold in the beaten egg whites until just combined.

Pro tip: Do not overmix to keep the batter light.

Preheat skillet

Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.

Cook pancakes

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.

Pro tip: Adjust heat as needed to prevent burning.

Serve

Transfer pancakes to a warm plate and repeat with remaining batter, adding more butter to the skillet as needed. Serve immediately.

Pro tip: Keep cooked pancakes warm in a low oven if necessary.

💡

Tips & Tricks

Use fresh lemon zest for a more vibrant flavour.
Separate the eggs and beat the whites to add extra fluffiness.
Cook pancakes on medium heat to ensure even cooking.

Frequently Asked Questions

How many calories are in lemon ricotta pancakes?

Each serving of lemon ricotta pancakes contains approximately 280 calories.

Can I make lemon ricotta pancakes ahead of time?

Yes, you can prepare the batter a day in advance and store it in the refrigerator. Cooked pancakes can be refrigerated for up to 3 days or frozen for longer.

What makes lemon ricotta pancakes fluffy?

The combination of ricotta cheese and beaten egg whites gives these pancakes their fluffy texture.

What can I serve with lemon ricotta pancakes?

Serve them with maple syrup, fresh berries, or whipped cream for a delightful breakfast.

Is it necessary to separate the eggs?

Yes, separating the eggs and beating the whites helps achieve a light, fluffy texture in the pancakes.

Serving Suggestions

Serve these pancakes with a dusting of powdered sugar and a drizzle of maple syrup or honey for a classic touch. They pair beautifully with fresh berries or a dollop of whipped cream. To make ahead, prepare the batter up to a day in advance and store it in the refrigerator. Leftover pancakes can be stored in an airtight container and refrigerated for up to 3 days, or frozen for longer storage. Reheat gently in a toaster or on a skillet.

Nutrition per serving

280

Calories

11g

Protein

10g

Fat

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