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Fluffy Lemon Ricotta Pancakes

A stack of three very thick and fluffy Lemon Ricotta Pancakes dusted heavily with powdered sugar.
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Make light and airy pancakes using ricotta cheese and fresh lemon zest for a bright breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons melted unsalted butter, plus more for the griddle

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
  2. In a separate large bowl, mix the ricotta cheese, egg yolks, vanilla extract, lemon zest, and lemon juice until just combined. Whisk in the 2 tablespoons of melted butter.
  3. Gently fold the dry ingredients into the wet ricotta mixture until just incorporated. Do not overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the two egg whites with an electric mixer until stiff peaks form.
  5. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Work slowly to keep the air in the batter.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly brush the surface with butter.
  7. Pour 1/4 cup of batter per pancake onto the hot griddle.
  8. Cook for 2 to 3 minutes per side, until golden brown and puffed. Flip only once when bubbles appear on the surface and the edges look set.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the finished batter rest for 5 minutes before folding in the egg whites.
  • If you do not have fresh ricotta, use whole milk ricotta for the best texture.
  • Serve with powdered sugar, maple syrup, or fresh berries.

Nutrition

Find it online: https://hungryhearld.com/fluffy-lemon-ricotta-pancakes-recipe/