Description
Light and fluffy pancakes made with creamy ricotta cheese and fresh lemon zest, creating a delicate texture and bright citrus flavor perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 2/3 cup milk
- 2 large eggs, separated
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- Butter or oil for cooking
- Optional: powdered sugar, maple syrup, or fresh berries for serving
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix ricotta cheese, milk, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the batter to keep the pancakes light and fluffy.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup batter onto the skillet for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
- Serve warm topped with powdered sugar, maple syrup, or fresh berries.
Notes
- Do not overmix the batter to keep the pancakes tender.
- Whole milk ricotta provides the best creamy texture.
- Add blueberries to the batter for extra flavor.
- Keep pancakes warm in a low oven while cooking the remaining batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American