Lemon Ricotta Pancakes

lemon ricotta pancakes
Image via Kelly Pugliano

Springtime calls for ingredients to become a bit lighter in our food prep, and this recipe for lemon ricotta pancakes fits the bill. These pancakes are extremely pillowy and melt in your mouth. Adding lemon and lemon zest gives a fresh, clean taste on the palate that will please even the toughest critic.

These cakes come out fluffy and only need a bit of fresh fruit to add a bit of extra sweetness. These lemon ricotta pancakes are great for a special breakfast, brunch, or even a dessert.

Using fresh ricotta will garner the best results, but store-bought will work just fine, and if you are lucky enough to find Meyer lemons, well, get ready for a taste explosion on your plate! Meyer lemons are less tart than their cousins, and I would dare to say that they are on the sweet side. They make the best pies and lemon curd and lemon ricotta pancakes!

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lemon pancakes mix
Image via Kelly Pugliano

You will need:

  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1 lemon
  • 1 ½ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt

Instructions:

Zest lemon into a small bowl; cut lemon in half and squeeze juice into bowl.

In medium bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and juice until smooth. Add flour mixture and slowly stir with wooden spoon until just combined.

In large mixing bowl whip egg whites until stiff peaks form. With rubber spatula, gently fold in 1/3 of egg whites into ricotta mixture. Repeat until all egg whites are folded into mixture.

Heat griddle pan with a small amount of canola oil. Pour 1/3 cup batter onto pan and cook until bubbles form and bottom of cakes are golden brown; approx. 1-2 minutes. Turn and cook 1-2 minutes.

Top with fresh berries, maple syrup, or confectioners' sugar.

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Are you craving these lemon ricotta pancakes now? Tell us what your favorite breakfast food is.

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Lemon Ricotta Pancakes

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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