Make light, airy, and creamy ricotta pancakes infused with bright lemon flavor. This recipe provides simple steps for a satisfying weekend brunch or quick breakfast treat.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:About 8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
1/2 cup milk
1 tablespoon melted unsalted butter, plus more for the griddle
1 teaspoon vanilla extract
Zest of 1 large lemon
1 tablespoon fresh lemon juice
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, melted butter, and vanilla extract until smooth. Stir in the lemon zest and lemon juice.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
Carefully fold the beaten egg whites into the batter in two additions, working gently to keep the batter light and airy.
Heat a lightly buttered griddle or large non-stick skillet over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through. You will see bubbles form on the surface before flipping.
Serve immediately with maple syrup and fresh berries.
Notes
For high protein pancakes, you can substitute 1/4 cup of the flour with your favorite protein powder.
If you are planning meals for the week, these freeze well. Cool completely, then place between parchment paper sheets in a freezer bag. Reheat in a toaster or oven.
This recipe is a great alternative to standard recipes when you are looking for alternatives to meal planning services.