Lemon Ricotta Fluffy Pancakes (Printable)

Fluffy pancakes with fresh lemon zest and creamy ricotta for a bright, satisfying breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil, for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Steps:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, combine ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
03 - Add the wet mixture to the dry ingredients and gently fold until just combined; the batter will remain thick.
04 - In a clean bowl, whisk egg whites until soft peaks form. Gently fold the beaten egg whites into the batter, taking care not to deflate them.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden and cooked through.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • They're genuinely fluffy without feeling heavy, thanks to the ricotta and whipped egg whites working their magic together.
  • The lemon flavor is bright and present but never harsh or overpowering, making them feel fancy enough for company.
  • You can have them on the table in under 30 minutes, which means weekend mornings stay relaxed instead of stressful.
02 -
  • The egg white folding step is not optional if you want them light—deflated egg whites mean dense pancakes, so fold slowly and deliberately even if it feels like it's taking forever.
  • If your batter sits for more than a few minutes before cooking, it will start to deflate, so have your skillet ready before you finish mixing.
  • Don't flip too early just because you're impatient; wait for those bubbles to appear and the edges to look firm or your pancake will be gummy in the middle.
03 -
  • Separate your eggs when they're cold straight from the fridge, but let the whites come to room temperature for a few minutes before whisking—they whip up better that way.
  • If you don't have a non-stick skillet, a regular one works fine as long as you're generous with butter and patient about letting it preheat; the temperature matters more than the equipment.
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