Light Lemon Ricotta Pancakes (Printable)

Fluffy pancakes with fresh lemon zest and creamy ricotta, perfect for a bright morning meal.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Cooking & Serving

13 - Butter or oil for greasing the pan
14 - Maple syrup, fresh berries, or powdered sugar (optional)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, stir ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined, maintaining a thick batter consistency.
04 - Whisk egg whites until soft peaks form and carefully fold them into the batter without deflating.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
07 - Present pancakes warm, accompanied by maple syrup, berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them impossibly light and tender, not heavy or cake like.
  • Fresh lemon zest and juice wake up your taste buds without overwhelming sweetness.
  • They reheat beautifully, so you can make extra and toast them later in the week.
  • Whipping the egg whites separately gives you that airy, melt in your mouth texture every single time.
02 -
  • Let the melted butter cool completely before adding it to the ricotta mixture or you'll end up with scrambled egg bits in your batter.
  • Don't skip whipping the egg whites separately, folding them in is what gives these pancakes their signature lightness.
  • Keep the heat at medium, too high and the outsides will burn before the centers cook through.
  • Use fresh lemon juice and zest, bottled juice won't give you the bright, clean flavor that makes these special.
03 -
  • Use a light hand when folding in the egg whites, you want to see streaks of white in the batter rather than mixing until uniform.
  • Wipe the pan lightly with a paper towel dipped in butter between batches to prevent buildup and keep the heat even.
  • If your batter thickens as it sits, gently stir in a tablespoon of milk to bring it back to the right consistency.
  • Zest the lemons before juicing them, it's much easier and you'll get more fragrant oils.
Go Back