These ricotta lemon pancakes transform your breakfast with clouds of creamy ricotta cheese and bright citrus notes, creating the fluffiest pancakes you’ll ever make. Perfect for weekend brunch or a special breakfast treat, these ricotta lemon pancakes deliver restaurant-quality results right in your home kitchen.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Granulated sugar | 3 tablespoons |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Whole milk ricotta cheese | 1 cup |
| Whole milk | ¾ cup |
| Large eggs (separated) | 3 |
| Fresh lemon zest | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Unsalted butter (melted) | 3 tablespoons |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter or oil for griddle | As needed |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Take your eggs out of the refrigerator and let them sit at room temperature for 10 minutes before starting. This helps them separate better and creates more volume when whipped. Room temperature eggs also blend more smoothly with the ricotta.
Step 2: Zest your lemons directly over a small bowl using a microplane grater, being careful to only remove the bright yellow outer layer. The white pith underneath tastes bitter, so stop when you see white. You’ll need about 2 medium lemons for 2 tablespoons of zest.
Step 3: Juice those same lemons into a separate bowl, straining out any seeds. Fresh lemon juice makes all the difference – bottled juice won’t give you that bright, fresh flavor these ricotta lemon pancakes need.
Phase 2: Mix the Dry Ingredients (2 minutes)
Step 4: Grab a large mixing bowl and whisk together your flour, sugar, baking powder, baking soda, and salt for about 30 seconds. This whisking step is crucial because it evenly distributes the leavening agents, ensuring every pancake rises perfectly. Don’t skip this step – uneven distribution means some pancakes will be flat.
Step 5: Make a well in the center of your dry ingredients by pushing them to the sides with your whisk. This creates a perfect spot for your wet ingredients and helps prevent lumps when you combine everything.
Phase 3: Prepare Wet Ingredients (5 minutes)
Step 6: In a medium bowl, whisk together the ricotta cheese, whole milk, egg yolks (save those whites!), lemon zest, lemon juice, and vanilla extract. The ricotta might look a bit lumpy at first – that’s completely normal. Keep whisking for about 1 minute until the mixture becomes relatively smooth.
Step 7: Drizzle in your melted butter while whisking constantly. The butter should be warm but not hot, or it might cook the eggs. If you see little butter clumps forming, your butter was too hot – next time let it cool for 2-3 minutes after melting.
Step 8: In a completely clean, dry bowl, beat your egg whites with an electric mixer on medium-high speed for 2-3 minutes. Start slow and gradually increase speed to prevent splattering. You’re looking for soft peaks – when you lift the beaters, the peaks should curl over at the tips. Pro tip: Even a tiny drop of yolk or water will prevent proper whipping, so make sure your bowl is spotless.
Phase 4: Combine Everything (3 minutes)
Step 9: Pour your wet ingredients into the well you created in the dry ingredients. Using a wooden spoon or rubber spatula, gently fold them together with about 12-15 strokes. Stop while you still see small flour streaks – overmixing develops gluten and makes tough, chewy pancakes instead of fluffy ones.
Step 10: Now for the magic step that makes these pancakes extra fluffy: Add one-third of your whipped egg whites to the batter and fold gently with a rubber spatula. Use a “J” motion – cut down through the center, sweep across the bottom, and fold over the top. This first addition lightens the thick batter.
Step 11: Add the remaining egg whites in two additions, folding gently after each. You should see beautiful white streaks throughout – that’s perfect! Complete mixing would deflate all the air you just whipped in. The batter should look light, fluffy, and slightly lumpy.
Phase 5: Cook the Pancakes (15 minutes)
Step 12: Heat a large griddle or non-stick skillet over medium heat for 3-4 minutes. Test the temperature by flicking a few drops of water on the surface – they should sizzle and evaporate within 2 seconds. Too hot and your pancakes burn outside while staying raw inside.
Step 13: Add ½ tablespoon of butter to your griddle and let it melt, tilting to coat the surface. The butter should foam but not brown – if it browns immediately, reduce your heat and wait 30 seconds.
Step 14: Using a ¼-cup measure, pour batter onto the griddle, spacing pancakes 2 inches apart. Don’t press down or spread the batter – let it naturally spread to about 4 inches wide. Pressing deflates those precious air bubbles from your whipped egg whites.
Step 15: Watch for tiny bubbles to form on the surface (this takes 2-3 minutes). When you see 5-6 bubbles pop and leave small holes, and the edges look set and slightly dry, it’s time to flip. First-time tip: The first pancake is always your “test pancake” – adjust heat as needed.
Step 16: Flip gently using a wide spatula, sliding it completely under before lifting in one smooth motion. Cook the second side for 1½-2 minutes until golden brown. The second side always cooks faster than the first.
Step 17: Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F oven to keep warm. Don’t stack them directly or the steam will make them soggy. Repeat with remaining batter, adding more butter between batches.
Chef’s Notes
Ricotta Quality Matters: Use whole milk ricotta from the dairy case, not shelf-stable. The higher moisture content creates those signature fluffy ricotta lemon pancakes with incredible texture. Part-skim ricotta works but makes slightly denser pancakes.
Temperature Control: Medium heat is crucial. These ricotta lemon pancakes are thicker than regular pancakes due to the cheese, so they need gentle heat to cook through without burning. If your first batch browns in under 2 minutes, reduce heat.
The Egg White Secret: Separating eggs and whipping the whites might seem fancy, but it’s the technique that makes these impossibly fluffy. Think of it as adding tiny air pockets throughout each pancake. Similar to how whipped egg whites create magic in a ricotta French toast casserole, they transform ordinary pancakes into something extraordinary.
Lemon Balance: Fresh lemon juice adds tang that cuts through the richness, while the zest provides intense citrus flavor without extra liquid. Together they brighten every bite without making the batter too thin.
Nutrition Information (Per Serving)
Calories: 385 | Protein: 16g | Carbohydrates: 42g | Fat: 17g | Fiber: 1g | Sugar: 10g | Sodium: 445mg
Delicious Variations
Blueberry Lemon Ricotta Pancakes: Fold 1 cup fresh blueberries into the final batter after adding egg whites. The berries release juice as they cook, creating sweet pockets throughout.
Poppy Seed Ricotta Lemon Pancakes: Add 2 tablespoons poppy seeds to the dry ingredients for classic lemon-poppy flavor and delightful crunch.
Chocolate Chip Ricotta Pancakes: Skip the lemon and fold in ¾ cup mini chocolate chips. The ricotta creates an incredibly moist pancake that pairs perfectly with chocolate.
Savory Herb Ricotta Pancakes: Omit sugar and lemon, add 3 tablespoons fresh chopped herbs (dill, chives, basil) and serve with eggs. These work beautifully alongside a savory ricotta omelette for a complete brunch spread.
Storage & Reheating
Refrigerator Storage: Cool pancakes completely on a wire rack, then layer between parchment paper in an airtight container. They’ll stay fresh for 3-4 days. The ricotta keeps them moist even when cold.
Freezer Storage: Flash-freeze pancakes in a single layer on a baking sheet for 1 hour, then transfer to freezer bags with parchment between layers. Freeze up to 2 months.
Reheating Methods: Microwave individual pancakes for 30-45 seconds, or toast in a toaster oven at 350°F for 3-4 minutes. For multiple pancakes, warm in a 300°F oven for 8-10 minutes. Avoid reheating in a skillet – they can dry out and become rubbery.
Troubleshooting Guide
Problem: Flat, Dense Pancakes Your egg whites were either over-beaten (became dry and grainy) or you deflated them by mixing too vigorously. Beat whites only to soft peaks and fold very gently. Also check your baking powder freshness – if it’s over 6 months old, it loses power.
Problem: Burning Outside, Raw Inside Your griddle is too hot. Reduce heat to medium-low and give pancakes an extra minute per side. These thick ricotta lemon pancakes need gentle heat to cook through completely.
Problem: Tough, Rubbery Texture You overmixed the batter after adding wet to dry ingredients. Mix only until ingredients are barely combined with visible lumps and flour streaks. Gluten develops quickly in pancake batter.
Problem: Pancakes Sticking to Griddle Your pan needs more butter/oil, or isn’t hot enough. Make sure the griddle is properly preheated (water should sizzle) and add fresh butter between each batch. Non-stick spray works but doesn’t brown as nicely.
Problem: Sour or Metallic Taste Check your baking soda and baking powder – old leaveners taste terrible. Also, using too much lemon juice can make them sour. Stick to the exact measurements listed for balanced flavor.
Equipment Essentials
- Large mixing bowls (at least 3)
- Electric mixer or whisk for egg whites
- Microplane grater for lemon zest
- Wide griddle or 12-inch skillet
- ¼-cup measuring cup for portioning
- Wide spatula for easy flipping
- Wire cooling rack
- Whisk and rubber spatula
Shopping List
Dairy Section
- Whole milk ricotta cheese (1 cup)
- Whole milk (¾ cup)
- Large eggs (3)
- Unsalted butter (4 tablespoons total)
Produce
- Fresh lemons (2 medium)
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Vanilla extract
Pantry
- Salt
Success Secrets
1. Room Temperature Ingredients: Cold eggs don’t whip to full volume and cold ricotta creates lumps. Let eggs sit out 15 minutes and ricotta 30 minutes before starting.
2. Don’t Skip Sifting Dry Ingredients: Even a quick whisk distributes leaveners evenly, preventing those dreaded flat spots in your pancakes.
3. Perfect Egg White Peaks: Soft peaks (curling tips when lifted) are ideal. Stiff peaks (standing straight) are actually overbeaten for pancakes and create a slightly dry texture.
4. The First Flip Test: Slide your spatula under the edge – if it lifts easily without sticking, it’s ready to flip. If it resists, give it 30 more seconds.
5. Serve Immediately: These ricotta lemon pancakes are at their absolute best fresh off the griddle. The texture changes as they sit, losing that incredible cloudlike fluffiness. Make them your final dish when preparing brunch.
