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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Fluffy lemon ricotta pancakes with a cloud-soft center and bright citrus tang. An easy brunch-worthy breakfast in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup whole milk ricotta
  • 3/4 cup milk
  • 3 eggs separated
  • 2 tbsp melted butter
  • 2 tbsp lemon zest from about 2 lemons
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • butter and maple syrup for serving

Method
 

  1. **Whisk.** Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. **Mix.** In another bowl whisk the ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  3. **Whip.** Beat the egg whites in a separate bowl with a hand mixer until soft peaks form, about 2 minutes.
  4. **Combine.** Add the wet mixture to the dry and stir until just combined. Gently fold in the whipped egg whites.
  5. **Cook.** Heat a lightly buttered nonstick skillet over medium-low. Pour 1/4 cup batter per pancake. Cook 3 to 4 minutes until bubbles form and edges set, then flip and cook 2 more minutes.
  6. **Serve.** Stack warm pancakes and top with butter, powdered sugar, and warm maple syrup.

Notes

Store leftover pancakes in the fridge for up to 3 days in an airtight container. Reheat in a 300F oven for 5 minutes or in the toaster on medium setting for a crisp edge. Do not overmix the batter. Lumps are fine and mean tender pancakes.