Description
Light, fluffy lemon ricotta pancakes with a refreshing citrus zing, perfect for weekend breakfasts.
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
- Prepare the batter: In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth.
- Sift the dry ingredients: In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Combine gently: Fold the dry ingredients into the ricotta mixture until just combined.
- Whip the egg whites: In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through.
Notes
Let the batter rest for a few minutes before cooking for more tender pancakes. Serve with fresh berries or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Flipping
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Keywords: pancakes, breakfast, lemon ricotta, fluffy pancakes, weekend brunch