Lemon Ricotta Light Fluffy (Printable)

Fluffy pancakes with bright lemon flavor and creamy ricotta, ideal for a fresh morning start.

# What You 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)

# How-To:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, combine ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract; stir until smooth.
03 - Fold wet ingredients gently into the dry ingredients until just combined, forming a thick batter.
04 - Whisk egg whites in a clean bowl until soft peaks form, then gently fold into the batter without deflating.
05 - Preheat 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 skillet; cook 2–3 minutes until bubbles surface and edges set, then flip and cook another 1–2 minutes until golden.
07 - Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The ricotta makes them incredibly moist and fluffy, not dense like regular pancakes.
  • Fresh lemon zest and juice give a bright, sunny flavor that wakes up your whole morning.
  • Theyre impressive enough for guests but easy enough to make on a lazy weekend.
  • The whipped egg whites create an airy texture that feels almost like eating a sweet lemon cloud.
02 -
  • Dont overmix the batter after adding the egg whites, or youll lose all that airiness you worked so hard to create.
  • Make sure your skillet isnt too hot, medium heat is key or the outside will burn before the inside cooks through.
  • Use fresh lemon juice and zest, the bottled stuff just doesnt have the same bright, sunny flavor.
  • Let the melted butter cool before adding it to the egg mixture, or you might end up with scrambled eggs in your batter.
03 -
  • Add a few drops of lemon extract if you want an extra punch of citrus flavor.
  • Use part-skim ricotta if you prefer a lighter pancake, but whole milk ricotta gives the richest texture.
  • Let the batter rest for a minute or two after folding in the egg whites, it helps everything settle and makes pouring easier.
  • If your pancakes are browning too fast, lower the heat, patience is your friend here.
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