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Lemon Ricotta Pancakes Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 9 pancakes

Description

These light and fluffy Lemon Ricotta Pancakes combine the fresh zest and juice of lemons with creamy ricotta cheese, creating a delightful breakfast treat. The addition of whipped egg whites ensures a tender texture, while buttermilk adds a subtle tang that balances the sweet and citrus flavors. Perfect for a weekend brunch or a special morning, these pancakes are served warm with maple syrup, fresh berries, and a dusting of confectioners’ sugar.

Ingredients

Dry Ingredients

  • 1 ¼ cups (150g) all-purpose flour
  • 3 Tablespoons (45g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (240 ml) buttermilk
  • 1 cup (240g) plain, whole milk ricotta cheese
  • 1 egg yolk
  • ½ teaspoon vanilla extract (optional)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 Tablespoon lemon zest (from about 2 lemons)

Additional Ingredients

  • 2 egg whites
  • 2 Tablespoons melted butter or vegetable oil, for cooking

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set this mixture aside to prepare the wet ingredients.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, ricotta cheese, egg yolk, optional vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
  3. Beat Egg Whites: Using an electric hand mixer, beat the egg whites in a clean, dry bowl until soft peaks form. This will help make the pancakes fluffy.
  4. Fold Egg Whites: Gently fold the beaten egg whites into the ricotta and lemon mixture with a rubber spatula, being careful not to deflate them. Allow the batter to rest for 3 minutes to let the ingredients meld.
  5. Add Flour Mixture: Gradually add the dry ingredients to the wet mixture in two or three additions. Stir gently until just combined, avoiding over-mixing to keep the batter light.
  6. Cook Pancakes: Heat a small amount of melted butter or vegetable oil in a skillet over medium heat. Pour approximately 3 tablespoons of batter per pancake onto the skillet. Cook until bubbles form on the surface and the bottom turns golden brown, then flip carefully and cook the other side until golden brown as well.
  7. Serve Warm: Repeat with the remaining batter. Serve the pancakes warm, optionally topped with confectioners’ sugar, fresh berries, and maple syrup for a perfect breakfast experience.

Notes

  • To make buttermilk substitute, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
  • For a dairy-free option, substitute ricotta with a plant-based ricotta alternative and use dairy-free milk.
  • Do not overmix the batter to keep the pancakes light and fluffy.
  • Cooking temperature is medium heat to ensure pancakes cook through without burning.
  • Use fresh lemons for the best flavor in juice and zest.
  • Resting the batter for 3 minutes allows it to thicken slightly and the flavors to meld.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-ricotta-pancakes-recipe/