Lemon Ricotta Pancakes

up close stack of pancakes with syrup dripping

5 from 13 votes

These fluffy Lemon Ricotta Pancakes are perfectly tender and so delicious! They are just as easy to make as regular pancakes, but have so much more flavor thanks to the lemon and ricotta. Top them off with lemon curd or maple syrup!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

1 cup flour
1 tsp baking powder
1 tbsp sugar
¼ tsp salt
1 cup ricotta approx 1 tub
¾ cup milk
2 large eggs
2 tbsp lemon juice
1 tbsp lemon zest
½ tsp vanilla
unsalted butter, canola oil or cooking spray

Instructions

In a large bowl combine the flour, baking powder, sugar and salt. Set aside.
In another bowl or jug, whisk together the ricotta, milk, lemon juice, lemon zest, vanilla, and egg yolks. Whisk the wet ingredients into the dry.
In another clean bowl, use an electric hand mixer or a stand mixer with the whisk attachment to beat the egg whites until stiff.
Using a metal spoon and working a heaped spoonful at a time, gradually fold the egg whites into the pancake batter.
Set a large non-stick frying pan or skillet over medium heat. Heat a little butter, canola oil or cooking spray and fry heaped spoonfuls of the pancake batter until set and golden on each side, adding more cooking fat as needed. Keep the pancakes warm while you work in batches.
Serve warm with lemon curd or maple syrup.

Notes

The butter: If you’re frying with unsalted butter (which will yield the best flavor) only add a little to the pan at a time and if it starts to burn, wipe the pan out with a piece of kitchen towel between pancake batches and add a little more.

Nutrition