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Lemon Ricotta Pancakes

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Light, fluffy and extremely moist lemon ricotta pancakes are the ultimate pancakes recipe. They are loaded with refreshing and lemony flavors.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 9-10 pancakes 1x
  • Category: Pancakes

Light, fluffy and extremely moist lemon ricotta pancakes! The use of egg whites makes them extra fluffy, while lemon and ricotta bring refreshing flavors. They are, to me, the ultimate pancakes recipe, and a definite breakfast favorite!

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • 3 Tablespoons (45g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk*
  • 1 cup (240g) plain, whole milk ricotta cheese
  • 1 egg yolk
  • ½ teaspoon vanilla extract (optional)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 Tablespoon lemon zest (from about 2 lemons)
  • 2 egg whites
  • 2 Tablespoons melted butter or vegetable oil, for cooking

Instructions

  1. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside.
  2. In a separate bowl, whisk together buttermilk, ricotta, egg yolk, vanilla, lemon juice and zest, and mix until combined. 
  3. In a clean, dry bowl, beat the egg whites, using an electric hand mixer, until soft peaks form. Gently fold in the egg whites into the ricotta mixture using a rubber spatula**, and let the batter rest for 3 minutes.
  4. Add the flour mixture in two or three additions, and stir until just combined (do not over-stir).
  5. Heat a little bit of butter or oil into a skillet placed over medium heat. Pour about 3 Tablespoons of the batter for each pancake, and cook until bubbles begin to appear on surface and bottom is golden brown. Flip and cook opposite side until golden brown. Repeat with the remaining batter. Serve warm with confectioners’ sugar, fresh berries, and maple syrup.

Notes

* For homemade buttermilk, pour one Tablespoon of lemon juice (or white vinegar) in a measuring cup and fill with milk until you reach the 1 cup (240 ml) level. Stir, and let sit for 10 minutes before using it. It’s ready!

** It’s ok if there are still white bits of egg whites floating in the batter. Don’t smash them, they will ensure some light, fluffy and airy pancakes.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

© 2024 Del's cooking twist
https://www.delscookingtwist.com/ultra-moist-lemon-ricotta-pancakes/