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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. Make them as-is, or add blueberries for the best weekend ever.

Lemon Ricotta Pancakes

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.

Course Breakfast
Cuisine American
Keyword lemons, pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 331 kcal

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces whole-milk ricotta cheese
  • 2 large eggs separated, plus 2 large egg whites
  • 1/3 cup whole milk
  • 1 teaspoon grated lemon zest
  • 4 teaspoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter melted
  • 1/4 cup sugar
  • 1-2 teaspoons vegetable oil

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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. 

  6. 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.

  7. 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.

  8. Cook the remaining batter, adding more oil as necessary to the skillet. Serve warm with butter and syrup or blueberry topping.