Lemon Ricotta Light Fluffy (Printable)

Fluffy pancakes with fresh lemon zest and creamy ricotta make a bright, delicious start to the day.

# Components:

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

# Method:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, stir ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined, forming a thick batter.
04 - Beat egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter without deflating.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles appear and edges set, then flip and cook 1 to 2 minutes more until golden and cooked through.
07 - Serve pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them impossibly light and moist, never dense or heavy like some pancakes can get.
  • Fresh lemon zest and juice give them a bright, sunny flavor that feels like a treat without being too sweet.
  • They come together in half an hour, so you can make them on a regular weekday morning or save them for a lazy weekend brunch.
02 -
  • Don't overmix the batter once you add the wet to the dry, or the pancakes will turn out tough instead of tender.
  • Folding in the whipped egg whites is what makes these pancakes so fluffy, so take your time and be gentle with that step.
  • Medium heat is key, too hot and they'll brown on the outside before cooking through, too low and they'll be pale and dense.
03 -
  • Make sure your butter is cooled before mixing it in, or it can cook the egg yolks and leave you with scrambled bits in your batter.
  • Use a light hand when folding in the egg whites, you want to keep all that air you just whipped in.
  • If your pancakes are browning too fast, turn the heat down a notch and give them a little more time to cook through.
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