Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra fluffy stack! Perfect for a special weekend brunch, Mother’s Day or Father’s Day.
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Lemon and ricotta are a match made in heaven. You’ll find the pairing in many Italian desserts like cheesecake, tarts, and torta di mandorle (lemon, ricotta, and almond cake), but with pancakes, you don’t have to wait until after dinner to enjoy this winning combination.
Ricotta adds richness without making the pancakes heavy or dense, and lemon adds a cheeky flavor that dances in your mouth as you take that first bite.
While the step of separating the eggs and beating the egg whites takes a little more time, this is about quality of life folks! The whipped egg white gives these delicately seasoned pancakes an extra lightness. Make them for a special occasion and enjoy the process.
Because of the whipped egg whites, the batter of these pancakes is both thick and light. Once you drop a ladle onto the hot pan, use the back of the spoon to spread it out to form a smooth circle of batter about five inches wide. Serve them with the usual suspects (aka butter and real maple syrup) and a spoonful of fresh berries.
More pancake recipes to try!
- Blueberry Buttermilk Pancakes
- Chocolate chip pancakes with raspberry sauce
- Oatmeal Buttermilk Pancakes
Lemon Ricotta Pancakes
If you have leftover pancakes (highly unlikely but just in case), the pancakes can be frozen. Spread between sheets of parchment paper on a baking sheet and freeze until set. Then stack them between squares of parchment and place in a heavy plastic freezer bag. The pancakes will keep for about 1 week.
ingredients
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4 big eggs
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1/3 Cup plus 1 tablespoon sugardivided
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1 Cup all purpose flour
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1 teaspoon baking powder
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1/2 teaspoon Saltplus 1 prize for beating the egg white
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1 Cup Whole milk ricotta
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3 tablespoon lemon juice
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2 teaspoon Lemon peelFinely grated
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1/2 Cup completely or 2% milk
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butter or vegetable oilfor the griddle
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fresh berriesTo serve
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maple syrupTo serve
method
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separate eggs:
Gently separate the eggs and place the yolks and eggs in separate bowls.
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beat egg whites:
In a sparkling clean mixing bowl, beat the egg whites with a pinch of salt on high until very fluffy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Put aside.
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Mix the dry ingredients:
In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt until combined. Put aside.
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Prepare the ricotta mixture:
In a large bowl, whisk together the egg yolks and remaining 1/3 cup sugar. Add the ricotta, lemon zest and lemon juice and stir until smooth. Stir in the milk until blended.
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Make the dough:
Add the flour mixture to the egg yolk mixture, stirring with a spatula just until combined. Fold in a third of the beaten egg whites to lighten the batter. Add the remaining egg whites and fold in gently until just a few white streaks remain.
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Cook pancakes:
Place a griddle, cast-iron skillet, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a puff of water sizzles on contact, use a 1/2 cup measure to scoop the batter and drop it onto the pan. Using the back of a spoon, spread the batter of each pancake into a 4- to 5-inch circle.
Keep the temperature of the pan at medium to medium. Bake each pancake for 2 to 3 minutes or until bubbles form on top. Flip and bake 1 to 2 minutes longer, until pancakes are cooked.
Serve each portion immediately or transfer pancakes to a sheet pan in a warm oven to keep warm until ready to serve.
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Surcharge:
Serve warm with butter, maple syrup and fresh berries.
| nutritional information (per serving) | |
|---|---|
| 289 | calories |
| 11g | Fat |
| 35g | carbohydrates |
| 12g | protein |
