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A tall stack of fluffy lemon ricotta pancakes on a white plate, drizzled with maple syrup and topped with fresh blueberries and lemon zest.
FL Recipes

Lemon Ricotta Pancake Recipe (Incredibly Fluffy & Bright!)

This lemon ricotta pancake recipe yields incredibly light, fluffy, and moist pancakes bursting with bright citrus flavor. The perfect elegant breakfast or brunch made from scratch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (about 12 pancakes)
Course: Breakfast, Brunch
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup whole milk ricotta cheese Do not use low-fat or skim
  • 3/4 cup buttermilk Well-shaken
  • 2 large eggs Separated into yolks and whites
  • 1 tablespoon fresh lemon zest From about 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter Melted, plus more for the griddle

Equipment

  • 1 Large Mixing Bowl
  • 2 Medium Mixing Bowl One for wet ingredients, one for egg whites
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Large non-stick skillet or griddle
  • 1 Electric hand mixer or stand mixer Optional, but recommended for whipping egg whites
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Method
 

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, whisk together the ricotta cheese, buttermilk, egg yolks, lemon zest, lemon juice, and vanilla extract until smooth. Whisk in the 2 tablespoons of melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 10-15 minutes.
  4. While the batter rests, place the egg whites in a clean, dry medium bowl. Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form (when you lift the beaters, the peak holds its shape).
  5. Gently fold about one-third of the whipped egg whites into the pancake batter to lighten it. Then, add the remaining egg whites and fold gently until just incorporated. Be careful not to deflate the batter.
  6. Heat a large non-stick skillet or griddle over medium-low heat. Lightly butter the surface. Using a 1/4-cup measure, scoop the batter onto the griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface, and the edges will look set before flipping.
  7. Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh berries, or a dusting of powdered sugar.

Nutrition

Calories: 315kcalProtein: 11gFat: 14gFiber: 1g

Notes

Buttermilk Substitute: If you don't have buttermilk, you can make your own. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Heat Management: Keep your skillet on medium-low. These pancakes are delicate, and high heat will burn the outside before the center is cooked.
Full-Fat Ricotta is Key: For the creamiest, most moist texture, do not substitute low-fat or fat-free ricotta cheese.
Keyword fluffy pancakes,lemon ricotta pancakes,ricotta pancakes

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