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Amazing 10 Ricotta Lemon Pancakes Secrets

Ricotta Lemon Pancakes
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Enjoy light, fluffy pancakes brightened with fresh lemon zest and creamy ricotta cheese. This recipe makes breakfast feel special.

Ingredients

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  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter, plus more for the griddle

Instructions

  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. In a separate large bowl, beat the ricotta cheese, egg yolks, sugar, lemon zest, and vanilla extract until smooth.
  3. Stir the melted butter into the ricotta mixture.
  4. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Fold in the beaten egg whites until no streaks remain. A few lumps are okay.
  7. Heat a lightly buttered griddle or large nonstick skillet over medium heat.
  8. Pour batter onto the griddle to form pancakes, about 1/4 cup each.
  9. Cook for 2-3 minutes per side, until golden brown and cooked through.
  10. Serve immediately with your favorite toppings.

Notes

  • Use whole milk ricotta for the best texture.
  • Do not overmix the batter after adding the egg whites; this keeps your pancakes light.
  • For extra lemon flavor, you can serve these with a squeeze of fresh lemon juice.

Nutrition

Find it online: https://flavorvista.com/ricotta-lemon-pancakes-recipe/