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Super-Fluffy Lemon Ricotta Pancakes

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These Super-Fluffy Lemon Ricotta Pancakes are soft, airy, and delicately tangy from fresh lemon and creamy ricotta. With golden edges and a melt-in-your-mouth texture, they’re perfect for brunch or breakfast and pair beautifully with syrup, berries, or honey.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 25 to 30 small pancakes (or 12 to 14 large)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 large eggs, separated
  • ¾ cup whole-milk ricotta cheese
  • ⅓ cup whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons unsalted butter (for cooking)

Instructions

  1. In a small bowl, whisk together egg yolks, ricotta, and milk until smooth.
  2. In a separate bowl, beat egg whites until foamy. Add 1 teaspoon of lemon juice and whip to stiff peaks (about 5 minutes).
  3. In a large mixing bowl, sift together flour, baking powder, and salt. Add half the ricotta mixture and mix gently. Add remaining ricotta mixture, lemon zest, and remaining lemon juice. Stir until just combined (a few lumps are fine).
  4. Add 2 tablespoons of the whipped egg whites to loosen the batter, then gently fold in the rest without deflating.
  5. Heat a nonstick skillet or griddle over medium-high heat. Lightly coat with butter.
  6. Spoon about 1 tablespoon of batter per pancake onto the skillet. Cook 1–2 minutes until bubbles form, then flip and cook 1 more minute until golden brown.
  7. Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.
  8. Serve warm with maple syrup, honey, fresh berries, or powdered sugar.

Notes

  • Use freshly whipped egg whites for optimal fluffiness.
  • Don’t overmix the batter; fold gently for light pancakes.
  • Add blueberries, poppy seeds, or vanilla for flavor variations.
  • Store leftovers in the fridge for 3 days or freeze up to 2 months.
  • Reheat in toaster, oven, or skillet for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/super-fluffy-lemon-ricotta-pancakes/