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Fluffy Lemon Ricotta Pancakes

A close-up of a stack of four Fluffy Lemon Ricotta Pancakes dusted heavily with powdered sugar.
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Make light, airy pancakes using ricotta cheese and fresh lemon zest for a moist and flavorful breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted unsalted butter, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the ricotta cheese, egg yolks, buttermilk, lemon zest, and vanilla extract until just combined.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine. Stir in the melted butter.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
  5. Gently fold one-third of the egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. This step creates the fluffiness.
  6. Heat a lightly buttered griddle or large non-stick skillet over medium heat.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip only once.
  8. Serve immediately with your preferred toppings.

Notes

  • Use whole milk ricotta for the creamiest texture.
  • For the best rise, let the finished batter rest for 5 minutes before cooking.
  • Serve with a simple lemon glaze made from powdered sugar and lemon juice, or top with fresh berries and powdered sugar.

Nutrition

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