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–+ servings
Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes for a Bright Morning Treat

A delightful Lemon Ricotta Pancake recipe that combines creamy ricotta with bright lemon for a light and fluffy breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup whole milk ricotta cheese can use part-skim for lighter version
  • 2 large eggs separated
  • 1 tablespoon lemon zest freshly grated
  • 2 tablespoons fresh lemon juice preferably freshly squeezed
  • 1 cup all-purpose flour can substitute with whole wheat
  • 2 tablespoons granulated sugar can reduce or substitute with honey
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract optional
  • 0.5 cup whole milk can substitute with other milk options
  • butter or oil to grease skillet use oil for a vegan option

Equipment

  • Large bowl
  • Electric mixer
  • non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions for Lemon Ricotta Pancakes
  1. Prepare the Batter: In a large bowl, whisk together ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.
  2. Combine Dry Ingredients: In another bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  3. Mix Together: Gently fold the dry ingredients into the ricotta mixture until just combined.
  4. Whip Egg Whites: Beat egg whites until soft peaks form, then fold into the batter.
  5. Cook Pancakes: Heat greased skillet, pour batter for each pancake, cook until bubbles form, then flip and cook until golden brown.
  6. Serve and Enjoy: Serve pancakes immediately with toppings like fresh berries or honey.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Keep the batter slightly lumpy for best texture. Use fresh ingredients for maximum flavor. Pancakes can be stored in the fridge for up to 2 days or frozen for up to 3 months.

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