Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
Servings 4 servings (three 4-inch pancakes each)
Calories 333kcal
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake Dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 8 ounces whole-milk ricotta cheese (see note 1)
- 2 large eggs separated, plus 2 large egg whites
- 1/3 cup whole milk
- 1 teaspoon lemon zest
- 4 teaspoons fresh lemon juice (from 1 lemon)
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter melted
- 1/4 cup granulated sugar
- butter and maple syrup or fresh blueberries, for serving
Instructions
- 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.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 2). 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. Remove from skillet (see note 3 about keeping pancakes warm in the oven) and cook the remaining batter. Serve with butter and maple syrup or fresh blueberries.
Notes
- Ricotta cheese: You can make your own ricotta with whole milk, lemon juice, distilled white vinegar, and salt. Store-bought is also fine, of course. Whole-milk ricotta has the best flavor but part-skim works too (but avoid nonfat ricotta).
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while you're preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
- Yield: This recipe makes twelve (4-inch) pancakes (more or less depending on how you size them).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 3 (4-inch) pancakes | Calories: 333kcal | Carbohydrates: 32g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 521mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 596IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg