Lemon Ricotta Pancakes
These incredibly tender and cloud-like lemon ricotta pancakes are made with creamy whole milk ricotta for a texture that is unlike any ordinary pancake you have made before. The lemon zest adds a floral brightness that makes these feel truly special.
Dreamily light and fluffy ricotta pancakes with lemon zest that melt in your mouth at brunch or breakfast.
Nutrition per serving
Ingredients
Dairy
Dry
Citrus
Wet
Sweetener
Instructions
Separate Eggs and Mix Yolk Batter
Separate the eggs carefully. Whisk egg yolks with ricotta, milk, honey, lemon zest, and lemon juice in a large bowl until smooth. Fold in the flour until just combined without overmixing.
Beat the Egg Whites
In a clean separate bowl beat the egg whites with a hand mixer or stand mixer until stiff peaks form. This is the secret to the impossibly light and fluffy texture of these pancakes.
Fold and Cook
Gently fold the beaten egg whites into the ricotta batter in three additions using a rubber spatula. Heat a nonstick pan over medium-low heat, grease lightly, and cook pancakes using a quarter cup of batter per pancake for 3 minutes per side.
Serve Immediately
Serve the pancakes immediately while still warm, stacked high with a dusting of powdered sugar, fresh lemon curd, or fresh berries. These pancakes do not keep well so enjoy them right away.
Substitutions
Common mistakes
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