Lemon Ricotta Fluffy Pancakes (Printable)

Fluffy lemon-infused pancakes with creamy ricotta, ideal for a fresh and bright morning meal.

# What You Need:

→ 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 whole 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 pan greasing
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Directions:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, blend ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and well incorporated.
03 - Gently fold the wet mixture into the dry ingredients until just combined, maintaining a thick consistency.
04 - Whisk the egg whites in a clean bowl until soft peaks form, then carefully fold into the batter to retain volume.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles appear and edges set, approximately 2 to 3 minutes. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
07 - Present warm pancakes with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Suggestions:

01 -
  • They're fluffy in a way that feels almost cloud-like, with a subtle tang from the ricotta that keeps them from being one-dimensional sweet.
  • The lemon flavor is bright without being aggressive—it sneaks up on you in the best way.
  • You can have these on the table in 30 minutes, which makes them perfect for impressing people on short notice.
02 -
  • Don't overmix the batter, or you'll end up with dense pancakes that taste more like muffins—lumpy batter is your friend.
  • Separating the eggs is the actual trick that makes these fluffy; the whipped whites are what lifts them beyond ordinary pancakes.
  • Fresh lemon juice makes a difference you can actually taste—bottled juice tastes muted by comparison.
03 -
  • Let your melted butter cool slightly before mixing it in—warm butter can scramble the eggs and ruin the whole thing.
  • Don't walk away once you pour the batter; these pancakes cook faster than traditional ones because of the ricotta, and you want to catch them at golden, not brown.
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