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.
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Lemon Ricotta Pancake Recipe

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 331kcal
Author Meggan Hill

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

  • 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.

Nutrition

Calories: 331kcal