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–+ servings

Fluffy Lemon Ricotta Pancakes

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 stacks
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk ricotta cheese drained if watery
  • 3/4 cup whole milk
  • 2 large eggs separated
  • 1/4 cup unsalted butter melted and slightly cooled
  • 2 tbsp lemon zest from about 2 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Butter or oil for greasing the pan
  • 1 cup fresh blueberries for topping
  • pure maple syrup warmed

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  2. In a separate medium bowl, whisk together the ricotta cheese, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
  3. In a small, impeccably clean bowl, beat the egg whites with an electric hand mixer until stiff peaks form (this is the secret to fluffy pancakes).
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick and slightly lumpy.
  5. Gently fold the stiff egg whites into the batter in two additions. Do not overmix; it's okay if there are a few streaks of white.
  6. Heat a cast-iron skillet or griddle over medium heat. Grease with butter. Pour 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (about 3 minutes).
  7. Flip carefully and cook for another 2 minutes until golden brown. Serve immediately with warm maple syrup, fresh blueberries, and an extra dusting of lemon zest.

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