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lemom ricotta pancakes-5

Lemon Ricotta Pancakes

The best stack of pancakes to make on a lazy Sunday morning – Lemon Ricotta Pancakes! They’re super fluffy and soft with crispy edges so basically everything you want in the perfect pancake. The ricotta adds a beautiful light taste that pairs perfectly with the mild lemon flavor. If you’re used to boxed pancake mix, I promise this recipe will still be a breeze.  

 

I love a good brunch just as much as the next person but sometimes it’s nice to have a slower weekend and stay in with a loved one and make some pancakes together. It’s the best way to spend your morning and the final result is the perfect pancake you can pat yourself on the back on for cooking so beautifully.

How to Make the Batter

The pancake batter is super simple so don’t be intimidated by the fact that we’re making it for scratch. The process can be broken down into 3 parts!

Part 1: Dry Ingredients

Here are all the ingredients you need:

  • all purpose flour
  • sugar
  • baking powder
  • baking soda
  • salt

Just add the all purpose flour, sugar, baking powder, baking soda, and salt to mixing bowl and whisk together well. 

Part 2: The Egg Whites

Here are all the ingredients you need:

  • 3 egg whites

This is the secret that makes these pancakes so fluffy! The step is not necessary but I find it makes all the difference. Just whisk the egg whites until super fluffy. 

Part 3: The Wet Ingredients

Here are all the ingredients you need:

  • whole milk ricotta
  • egg yolks
  • whole milk
  • distilled white vinegar
  • vanilla extract
  • lemon juice
  • lemon zest

Just whisk together all the wet ingredients and combine it with the dry and the egg whites. Gently combine them all together with a rubber spatula.

Cooking the Pancakes

Now for the fun part, it’s time to cook the pancakes when the batter is ready to go! 

Heat a skillet/pan over medium heat. Add a little bit of butter and pour the batter. The amount of batter will depend on how big or small you want the pancakes. Once it starts to bubble, it’s time to flip. You want the pancakes to be golden on both sides with crispy edges. That’s when they are done! Repeat until you no longer have any better.

If you’d like to switch up this recipe, you can drop some blueberries into the pancakes as you cook them on the pan. Another option is to top the pancakes off with some blueberry jam and powdered sugar. The blueberry and lemon ricotta combo is out of this world!

Other Breakfast Recipes to Try 

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram! I’m also now on Pinterest pinning away so stop by and see what’s up.

Lemon Ricotta Pancakes

The best stack of pancakes to make on a lazy Sunday morning - Lemon Ricotta Pancakes! They're super fluffy and soft with crispy edges so basically everything you want in the perfect pancake. The ricotta adds a beautiful light taste that pairs perfectly with the mild lemon flavor. If you're used to boxed pancake mix, I promise this recipe will still be a breeze. 
4.5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Servings 8 pancakes

Ingredients
  

  • 1 1/3 cup all purpose flour
  • 3 tablespoons granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs yolks and whites separated
  • 1 cup whole milk ricotta
  • 1/3 cup whole milk
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • zest of 1 lemon

OTHER

  • oil spray for cooking pancakes
  • powdered sugar
  • blueberries
  • maple syrup

Instructions
 

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of salt. Set aside.
  • In another bowl, add egg yolks, ricotta, milk, vinegar, vanilla extract, lemon juice, and lemon zest. Whisk until fully incorporated and you start to see some bubbles. Set aside.
  • In a separate bowl, whisk together your egg whites just until stiff peaks form.
  • Into the bowl with dry ingredients, add your wet ingredients and your fluffed egg whites. Completely mix together with a rubber spatula or whisk, making sure not to overwork the batter. Only mix until combined - no more dry flour. Your batter should look lumpy. Let it rest for 5 to 10 minutes to thicken more.
  • Heat a non-stick pan over medium heat for a few minutes, just until hot. Reduce the heat slightly before starting to cook the pancakes. When you add butter or oil to the pan, if it starts to brown, that means the pan is too hot and should let it cool.
  • Once the pan is at the right heat, spray with oil or coat in butter and drop about 1/3 cup of batter. You could add more or less depending on what size you want them to be. Give it about 3 to 4 minutes on the first side. Bubbles should start to form on the top. That's when it's ready to flip. Let both sides turn slightly golden before taking off the pan. Continue this process until batter is out!
  • Serve warm with maple syrup, powdered sugar, blueberries, butter, or even blueberry jam.
Keyword breakfast, pancakes
Tried this recipe?Let us know how it was!

 

 

 

 

    • Sansscript98
    • March 22, 2022
    Reply

    4 stars
    The pancakes turned out super fluffy and yum! I didn’t add the vinegar but they were still very nice! Thankyou for the recipe.

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