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–+ servings
Lemon Ricotta Pancakes

Light and Fluffy Lemon Ricotta Pancakes for Bright Mornings

Experience the delightful tang of lemon with creamy ricotta in these Lemon Ricotta Pancakes, perfect for brightening any breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup whole milk ricotta cheese Substitute with cottage cheese for a lighter option.
  • 3 large eggs Separate yolks from whites for fluffiness.
  • 1 tablespoon lemon zest Freshly grated is best for flavor.
  • 2 tablespoons lemon juice Use freshly squeezed for optimal flavor.
  • 1 cup all-purpose flour Can be replaced with gluten-free flour.
  • 2 tablespoons granulated sugar Alternative sugars can be used.
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda Ensure it's not expired for best results.
  • 1 pinch salt Essential for flavor enhancement.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best results.
  • 0.5 cup whole milk Can use almond milk for dairy-free.
  • as needed butter or oil For cooking; use non-stick spray for easy release.

Equipment

  • mixing bowl
  • Electric Mixer
  • Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth and creamy, about 2 minutes.
  2. In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt. Mix gently to ensure the dry ingredients are combined.
  3. Gently fold the dry ingredients into the ricotta mixture using a spatula, being careful not to overmix.
  4. In a clean bowl, beat egg whites until soft peaks form, about 2-3 minutes. Gently fold the whipped egg whites into the batter in three stages.
  5. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of the batter for each pancake, cooking until bubbles form, then flip and cook until golden brown.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

These pancakes are best served warm with toppings like fresh berries or honey. Store leftovers in an airtight container for up to 2 days.

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