Description
Light and airy pancakes made with creamy ricotta and bright lemon zest, perfect for a refreshing and indulgent breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 3/4 cup whole milk
- 3/4 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat nonstick skillet or griddle over medium-low heat and lightly grease.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix egg yolks, milk, ricotta, lemon zest, lemon juice, and vanilla until smooth.
- Beat egg whites in a separate bowl until soft peaks form, then gently fold into ricotta mixture.
- Pour wet mixture into dry ingredients and stir until just combined.
- Scoop 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes per side or until golden.
- Serve warm with syrup, whipped cream, or fresh berries.
Notes
- Do not overmix the batter — lumps are okay.
- Use fresh lemon zest for best flavor.
- Keep cooked pancakes warm in a low oven while finishing the batch.