Lemon Ricotta Pancakes: Light, Fluffy, and Perfectly Tangy

Why You’ll Love These Pancakes

If you’ve never tried lemon ricotta pancakes, get ready to meet your new favorite breakfast. These pancakes are light and airy, with a subtle tang from fresh lemon and creamy ricotta. Unlike traditional pancakes, they have a delicate texture—almost soufflé-like—but are still hearty enough to keep you satisfied.

They’re the perfect balance of rich and refreshing, ideal for a weekend brunch, a special breakfast, or just a way to make any morning feel indulgent.

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Ingredients (Makes 10-12 Pancakes)

Dry Ingredients:

• 1 cup all-purpose flour (or sub 1:1 gluten-free flour)
• 1 tbsp baking powder
• ¼ tsp salt
• 2 tbsp granulated sugar

Wet Ingredients:

• ¾ cup whole milk
• ½ cup ricotta cheese (whole milk ricotta preferred)
• 2 large eggs, separated
• 2 tbsp melted butter
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp vanilla extract

For Cooking & Serving:

• Butter or oil, for the skillet
• Maple syrup or honey
• Fresh berries or powdered sugar (optional)

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Step-by-Step Instructions

1. Mix the Dry Ingredients

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

2. Whisk the Wet Ingredients

In a separate bowl, whisk together the ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.

3. Beat the Egg Whites (Key to Extra Fluffy Pancakes!)

Using a hand mixer or a whisk, beat the egg whites in a clean bowl until soft peaks form. This step helps create ultra-light pancakes with a tender bite.

4. Combine the Batter

Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Then, carefully fold in the whipped egg whites, being gentle to keep the batter light and airy.

5. Cook the Pancakes

Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil.

Using a ¼ cup scoop, pour the batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown and cooked through.

Repeat with the remaining batter.

These cook up beautifully in our favorite high-end Hestan skillet, and also perform well in our more affordable but still reliable T-Fal option.

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Serving Suggestions

Lemon ricotta pancakes are delicious on their own, but here are some ideas to make them even better:

• Drizzle with maple syrup or honey for a classic touch.
• Top with fresh berries (strawberries, blueberries, or raspberries add a perfect contrast).
• Dust with powdered sugar for an elegant finish.
• Add a dollop of whipped cream or Greek yogurt for extra richness.

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Tips for Success

✔ Use Whole Milk Ricotta – For the best texture, avoid low-fat ricotta, which has more moisture. ✔ Whip the Egg Whites – This is the secret to making pancakes that are fluffy, not dense. ✔ Don’t Overmix the Batter – A few lumps are fine; overmixing can make pancakes tough. ✔ Cook on Medium-Low Heat – Prevents burning while ensuring the center cooks through.

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What Diets Does This Fit?

These pancakes can be adjusted for different dietary needs:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Lower Sugar: Reduce or omit the granulated sugar; the lemon and ricotta still provide great flavor.
• Higher Protein: Substitute part of the flour with almond flour or protein powder.

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Final Thoughts

These Lemon Ricotta Pancakes bring a little luxury to breakfast with their bright citrus flavor and creamy texture. Whether you’re making them for yourself or serving them to guests, they’ll impress every time.

How will you top yours? Let us know in the comments!