When life hands you lemons, there’s only one thing to do: make Lemon Ricotta Pancakes for breakfast. They’re delicately lemon scented, light as air, and make every day a little sunnier.
Preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack and coat with nonstick spray or vegetable oil. Set in oven.
In a medium bowl, whisk together flour, baking soda, and salt. Make a well in the center. Add ricotta, the 2 egg yolks, milk, lemon zest, lemon juice, and vanilla until just combined. Gently stir in melted butter.
In a standing mixer fit with the whisk attachment, or using an electric mixer, whip the 4 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites soft and billowy, about 1 minute.
Add sugar and whip until glossy, stiff peaks form, about 1 to 2 minutes. Add 1/3 of egg whites to batter and fold in gently until incorporated. Fold in remaining egg whites.
In a large nonstick skillet over medium heat, heat 1 teaspoon oil until shimmering. Wipe out oil with a paper towel, leaving a thin layer on the bottom of the pan.
Using a 1/4-cup measuring cup or a 2-ounce ladle, add batter to skillet. Gently spread each portion into a 4-inch round. Cook until bubbles start to form in the batter and the edges are set and deep golden brown, about 2 to 3 minutes.
Flip pancakes and continue to cook until the second side is golden brown, 2 to 3 minutes longer. Transfer to prepared rack in the oven to keep warm while preparing the rest of the pancakes.
Cook the remaining batter, adding more oil as necessary to the skillet. Serve warm with butter and syrup or blueberry topping.