Fluffy Lemon Ricotta Pancakes for Brunch
Make light, airy, and creamy ricotta pancakes infused with bright lemon flavor. This easy recipe is perfect for an impressive weekend brunch.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/2 cup milk
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter, plus more for the griddle
- 1 tablespoon fresh lemon juice (for serving, optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, lemon zest, and vanilla extract until just combined. Stir in the melted butter.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the ricotta mixture into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
- Carefully fold the beaten egg whites into the batter in two additions, working until no white streaks remain. This keeps the pancakes light and airy.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
- Serve immediately with fresh berries, powdered sugar, or a drizzle of maple syrup and fresh lemon juice, if desired.
Notes
- For high protein pancakes, you can substitute 1/4 cup of the flour with a scoop of vanilla protein powder.
- To achieve the fluffiest texture, separate the eggs and whip the whites separately.
- These pancakes are best eaten immediately after cooking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 10
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 14
- Cholesterol: 140