Lemon Ricotta Pancakes
Made with ricotta cheese and kissed with lemon, these light and fluffy ricotta pancakes are a lemon lover's dream come true.
Servings: 6
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 large lemon (1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk ricotta
- ½ cup whole milk
- 2 tablespoons unsalted butter melted and slightly cooled
- 2 large eggs separated
- Nonstick spray or butter for cooking
Instructions
- Over a large mixing bowl, sift ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon table salt. Whisk to evenly incorporate.
- Add 2 tablespoons granulated sugar to a separate medium mixing bowl. Finely zest the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar.
- To the sugar mixture, add 1 cup whole milk ricotta, ½ cup whole milk, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter (melted), lemon juice, and the egg yolks, and whisk until fully incorporated.
- Add the ricotta mixture to the dry ingredients and gently whisk until just incorporated. Set aside.
- In a separate bowl, use a handheld mixer on high speed to beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the pancake batter.
- Heat a nonstick skillet over medium heat. Coat with nonstick spray or grease with butter.
- Drop the batter by ¼ cup onto a griddle. Cook until bubbles appear on the surface and the edges are set, about 3-4 minutes. Flip, and cook until the bottoms brown, about 2-3 minutes more. Repeat with the remaining batter.
- Serve the pancakes with powdered sugar, berries, and maple syrup, as desired.
Video
Notes
Storage: Let pancakes cool, then store in an airtight container between layers of parchment paper in the refrigerator for up to 4 days. To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 30-45 seconds, or until warmed through.
Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
Add Blueberries: Add washed and dried blueberries to the pancakes after ladling the batter onto the preheated griddle.
Make Orange Ricotta Pancakes: Swap out the lemon zest and lemon juice for orange zest and orange juice.
Nutrition
Calories: 216kcal | Carbohydrates: 19g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 227mg | Potassium: 184mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 0.4mg | Calcium: 153mg | Iron: 1mg
