Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light and tender with a hint of lemon; they’re truly gourmet! The ricotta cheese adds moisture and creamy tanginess that yields fluffy, amazing pancakes!

If you’ve never tried Lemon Ricotta Pancakes before, you’re in for a real treat! These pancakes are so soft and delicious with the perfect sweet flavor. This recipe uses my same trick for fluffy Belgian Waffles of whipping egg whites and folding them into the batter. It makes the fluffiest pancakes ever! One bite and you will be hooked!

How to Make Lemon Ricotta Pancakes:

1. Add butter to milk and microwave until melted.
2. Combine dry ingredients: flour, baking powder, and salt.
3. Combine egg yolks, sugar, lemon zest, and vanilla in a separate bowl. Stir the milk/butter mixture.
4. Then stir in the dry ingredients and stir just until combined (don’t over mix!) Gently fold the ricotta into the batter, again being careful not to over mix.
5. In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
6. Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top of the pancakes, then flip and cook the other side until golden brown.

Serve topped with fresh strawberries and a dusting of powdered sugar, if desired.

Freezing Instructions:

Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don’t stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.

More Breakfast Favorites:

• Classic French Toast
• German Pancakes
• Breakfast Skillet
• Breakfast Quesadillas
• Buttermilk Pancakes
• Breakfast Taquitos

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Recipe

5 from 3 votes

Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light and tender with a hint of lemon; they're truly gourmet! The ricotta cheese adds moisture and creamy tanginess that yields fluffy, amazing pancakes!

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 16

Calories 116

Cost 3

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ 5 Tablespoons butter
• ▢ 1 cup milk
• ▢ 1 1/4 cups all-purpose flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3 large eggs , yolks and whites separated
• ▢ 2 Tablespoons granulated sugar
• ▢ zest from 1 lemon (about 1 Tablespoon)
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup ricotta cheese
• ▢ fresh strawberries , diced for serving

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Instructions

 

• Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
  
• In a small bowl, sift together flour, baking powder, and salt; set aside.
  
• Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
  
• Stir the cooled milk/butter mixture into the sugar/egg yolk mixture. Then stir in the dry ingredients and stir just until combined (don't over mix!) Gently fold the ricotta into the batter, again being careful not to over mix.
  
• In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
  
• Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.
  
• Serve with freshly strawberries and a dusting of powdered sugar, if desired.

Notes

Freezing Instructions: Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don’t stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.

 

Nutrition

Calories: 116kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 51mgSodium: 134mgPotassium: 102mgSugar: 2gVitamin A: 235IUVitamin C: 0.5mgCalcium: 69mgIron: 0.7mg

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I originally shared this recipe March 2014. Updated April 2021 with process photos and clearer instructions.

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