Lemon Ricotta Pancakes : Light, Fluffy, and Perfect
Indulge in the delightful experience of Lemon Ricotta Pancakes that are light, fluffy, and bursting with zesty flavor. Perfect for any occasion—from a cozy family brunch to a quick weekday breakfast—these pancakes are sure to become a favorite. The combination of creamy ricotta and fresh lemon creates a unique twist on traditional pancakes, while their airy texture ensures every bite feels like a warm hug.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 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 (from about 1 large lemon)
- 3 tablespoons lemon juice (freshly squeezed)
- 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 large bowl, whisk together ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth.
- In another bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the ricotta mixture until just combined; avoid overmixing.
- In a separate bowl, beat egg whites until soft peaks form and gently fold them into the batter.
- Heat a non-stick skillet over medium heat and grease it lightly. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown.
Nutrition
- Serving Size: 1 pancake (50g)
- Calories: 155
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg