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Lemon Ricotta Pancakes : Light, Fluffy, and Perfect

Lemon Ricotta Pancakes: Light, Fluffy Perfection Awaits

Light and fluffy Lemon Ricotta Pancakes perfect for brunch with a zesty twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American, Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Milk Ricotta Cheese Use part-skim for a lighter option.
  • 3 large Eggs Separate yolks for the batter and whites for added fluffiness.
  • 1 tablespoon Lemon Zest Always use fresh lemons for the best taste.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 1 cup All-Purpose Flour Try whole wheat flour for a healthier twist.
  • 2 tablespoons Granulated Sugar Coconut sugar is a great substitute.
  • 1 tablespoon Baking Powder Be sure it’s fresh for best results.
  • 0.5 teaspoon Baking Soda Reacts with the acidity of lemon juice.
  • 1 pinch Salt Balances sweetness.
  • 1 teaspoon Vanilla Extract Opt for pure extract for a richer taste.
  • 0.33 cup Whole Milk Can be substituted with almond or oat milk.
  • as needed Butter or Oil For cooking.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick skillet
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Prepare the Ricotta Mixture: Whisk together the ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and whole milk until smooth.
  2. Combine Dry Ingredients: Sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Fold Dry Ingredients into Ricotta Mixture: Gently fold the dry ingredients into the wet mixture without overmixing.
  4. Whip Egg Whites: Beat the egg whites with a hand mixer until soft peaks form, then gently fold into the batter.
  5. Heat the Skillet: Grease a skillet and heat over medium for about 2 minutes.
  6. Cook the Pancakes: Pour batter onto the skillet, cook until bubbles form and edges set, then flip and cook until golden brown.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

These pancakes are perfect for brunch and can be paired with berries, whipped cream, or honey.

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