Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are a cross between a fluffy traditional pancake and a delicate crepe. They are out of this world delicious! Perfect for breakfast, brunch, or even dessert.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: lemon ricotta pancakes, Ricotta Pancakes, Ricotta Pancakes recipe

Servings: pancakes

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 tablespoons granulated sugar
pinch kosher salt
1 cup full fat ricotta cheese
3/4 cup whole milk
3 large eggs , yolks and whites separated
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
lemon curd , for serving
raspberry sauce , for serving
whipped cream , for serving
powdered sugar , for serving

Instructions

In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In another slightly larger bowl, stir together the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla.
In a third bowl, beat the egg whites with an electric mixer until they form stiff peaks.
Pour the flour mixture on top of the ricotta mixture. Stir until just combined (don’t over mix.) Then gently fold in the egg whites with a spatula.
Heat a griddle or large skillet over medium/medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until lightly golden on each side, about 2 to 3 minutes a side (you'll likely need to adjust the heat to prevent over-browning.)
Serve pancakes immediately with one or more of the recommended toppings and enjoy!

Notes

Measure the flour correctly: Spoon and level the flour, don’t scoop. Too much flour and the pancakes could end up dense.

Use Full-Fat Ricotta: Full fat ricotta cheese will get you the best results.

Fold, don’t stir: It’s so important to gently fold the wet and dry ingredients together. If you stir, you could deflate the batter and ruin their delicate nature.

Nutrition