Lemon Ricotta Pancakes: Light, Fluffy, and Perfect
Indulge in a plate of sunshine with these Lemon Ricotta Pancakes, the perfect breakfast treat to brighten your mornings. Light and fluffy, these pancakes combine the creamy goodness of ricotta cheese with a zesty lemon twist that awakens your senses. Ideal for lazy weekends or quick weeknight dinners, they come together effortlessly in under 30 minutes. With whipped egg whites folded into the batter, each pancake rises beautifully, creating a delightful texture that melts in your mouth. Serve them topped with fresh berries and a sprinkle of powdered sugar for an irresistible breakfast that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 6 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 large eggs (separated)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup whole milk
- Butter or oil for cooking
Instructions
- In a bowl, whisk together ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth.
- In another bowl, sift flour, sugar, baking powder, baking soda, and salt together.
- Gently fold dry ingredients into the ricotta mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form and fold into the batter.
- Heat a skillet over medium heat and grease lightly. Pour about ¼ cup batter per pancake and cook until bubbles form (2–3 minutes). Flip and cook until golden (1–2 minutes).
- Serve warm topped with fresh berries or powdered sugar.
Nutrition
- Serving Size: 1 pancake (about 60g)
- Calories: 210
- Sugar: 3g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg