Light and fluffy with a nice hint of lemon, these Lemon Ricotta Pancakes are so delicious!
Turns out my youngest son has become quite the cook! He and his fiancé have a sweet tradition of making these Lemon Ricotta Pancakes every Saturday morning. When his fiancé was in town last weekend for her bachelorette party getaway he asked me to go to the Airbnb and whip up a batch of these pancakes for the girls. Such fun! He sent me his recipe and I prepared the batter at home, then took it to the house. It held up nicely so I’d say this is a great recipe to make up a bit ahead of time if you’d like.
I cooked these lemon ricotta pancakes on an electric griddle or you can use a heavy non-stick skillet if you don’t have one. Serve the pancakes with butter and warm maple syrup. Add a side of fresh fruit and a mimosa (or two) and you’ve got yourself one incredibly delicious Saturday or Sunday morning!Print
Lemon Ricotta Pancakes
- Yield: about 10-12 pancakes 1x
- Category: Breakfast
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sugar
- 2 large eggs, separated
- 1/2 cup buttermilk
- 1 cup ricotta
- 2 tablespoons unsalted butter, melted, plus more for serving
- 2 lemons, zested and juiced
- 1/2 teaspoon vanilla extract
- In large bowl, combine flour, baking powder, baking soda, salt, lemon zest, and sugar and whisk until combined.
- In a medium bowl, whisk the egg whites until stiff peaks form. I use a hand mixer with whisk paddles.
- In a medium bowl, whisk the egg yolks, buttermilk, ricotta, lemon juice and vanilla until smooth and combined. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined.
- Pour the wet mixture over the dry mixture and fold until just combined, don’t over mix (there will still be plenty of lumps). This is a thick batter, but you can thin it out if you like with more lemon juice or a bit of water to get consistency you prefer.
- Heat an electric griddle to 375 degrees (or use a large heavy-bottomed nonstick skillet).
- Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains.
- Use a 1⁄3 cup dry measuring cup to place 4-6 pancakes in the on the griddle and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes.
- Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer.
- Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven. Serve with warm maple syrup and butter.
I quadrupled this recipe to serve 10 girls and it was just the right amount of batter. I did not use all the lemon juice from the 8 lemons, had about 1/4 cup of juice leftover.
Keywords: pancakes, lemon, ricotta, breakfast