Lemon Ricotta Pancakes Delight (Print)

Light, fluffy lemon and ricotta pancakes bursting with fresh zest and creamy texture.

# 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 - 3/4 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 1/4 cup fresh lemon juice
10 - 1 tablespoon lemon zest (from about 1 large lemon)
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons unsalted butter, melted, plus extra for cooking

# How to Make:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
02 - In a separate bowl, blend ricotta, egg yolks, milk, lemon juice, lemon zest, vanilla extract, and melted butter until smooth.
03 - Add wet mixture to dry ingredients and gently mix until just combined, avoiding overmixing to maintain fluffiness.
04 - Using a clean bowl, whisk egg whites until soft peaks form, then gently fold them into the batter until fully incorporated.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form and edges set, flip and cook an additional 1–2 minutes until golden and cooked through.
07 - Serve warm, optionally garnished with additional lemon zest, maple syrup, or fresh berries.

# Expert Advice:

01 -
  • They're impossibly fluffy and light, like eating clouds made of sunshine and cream
  • The fresh lemon flavor feels fancy enough for weekend guests but simple enough for a weekday morning
  • Separated egg whites create an airy texture that'll have everyone asking for your secret
  • Ready in 30 minutes from craving to plate, no fancy equipment needed
02 -
  • The separated egg whites are non-negotiable if you want that signature fluffy texture, don't skip this step or your pancakes will be dense
  • Fresh lemon juice makes all the difference, bottled lemon juice tastes flat and slightly bitter in comparison
  • Gentle folding is everything, you can't mix these like regular pancakes without losing the airiness you've worked for
03 -
  • Use room temperature ingredients, especially the ricotta and eggs, for the smoothest batter and best rise
  • If you want extra lemon flavor without making them taste artificial, add a tiny bit more zest rather than lemon extract
  • Weigh your flour if you can, as it makes these remarkably consistent batch after batch

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