Lemon Ricotta Light Fluffy (Printable Version)

Fluffy lemon-infused pancakes with creamy ricotta for a bright, breakfast delight.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil, for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, blend ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined, forming a thick batter.
04 - Beat egg whites in a clean bowl until soft peaks form, then carefully fold them into the batter to maintain airiness.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 more minutes until golden and cooked through.
07 - Serve warm topped with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • They're genuinely light and fluffy, not dense or heavy, because the ricotta and whipped egg whites do something almost magical together.
  • The lemon flavor is bright without being sharp, so even people who think they don't like lemon pancakes end up asking for seconds.
  • They come together in thirty minutes flat, which means you can pull off weekend brunch without losing your whole morning.
02 -
  • Separate your eggs when they're cold, but let them come to room temperature before whisking the whites—cold eggs won't whip up properly and you'll lose the fluffiness.
  • Don't skip folding in the egg whites gently; if you stir them in aggressively, you'll deflate them and end up with dense pancakes that defeat the whole purpose.
  • Ricotta is the star here, so buy good quality if you can—it actually makes a noticeable difference in both flavor and texture.
03 -
  • If your pan is too hot, the outside will brown before the inside cooks through—medium heat is your friend even if it feels slow.
  • Use a 1/4 cup measure or small ice cream scoop to pour the batter so every pancake is roughly the same size and cooks evenly.
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