Description
Bright, fluffy, and irresistibly soft, these Lemon Ricotta Pancakes are your new favorite brunch hero. They blend creamy ricotta cheese with zesty lemon for a sunny, tangy twist on traditional pancakes. Perfect for quick breakfast cravings, easy dinner nights, or elegant brunch ideas, this easy recipe fits right into your favorite food ideas rotation.
Ingredients
1 cup whole milk ricotta cheese
2 large eggs, separated
2 tablespoons milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
Butter for greasing skillet
Instructions
1. In a large bowl, whisk together the ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla until smooth.
2. Sift the flour, sugar, baking powder, and salt into a separate bowl.
3. Add the dry ingredients to the ricotta mixture and stir until just combined.
4. In another bowl, beat the egg whites until soft peaks form.
5. Gently fold the egg whites into the pancake batter.
6. Heat a nonstick skillet over medium heat and lightly grease with butter.
7. Scoop 1/4 cup of batter for each pancake and cook for 2-3 minutes until bubbles form.
8. Flip and cook another 2 minutes until golden and set.
9. Serve warm with toppings of choice.
Notes
Make sure ricotta is whole milk and well-stirred before using.
Fold egg whites gently to maintain airiness in the batter.
Test cook one pancake first to check heat level and doneness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 225
- Sugar: 5g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg
Keywords: lemon ricotta pancakes, quick breakfast, easy recipe, breakfast ideas, fluffy pancakes