Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
These Lemon Ricotta Pancakes are the ultimate fluffy breakfast treat. Made with creamy ricotta cheese and fresh lemon zest, these pancakes are light, flavorful, and perfect for a leisurely morning indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Pancakes:
- 1 cup ricotta cheese
- 3/4 cup milk
- 3 large eggs (separated)
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- butter or oil for the pan
Instructions
- In a large bowl, combine ricotta cheese, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract until smooth. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir gently until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter until no streaks remain.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For extra lemon flavor, add a few drops of lemon extract.
- These pancakes freeze well—just reheat in a toaster or oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg
