Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright citrus flavor. The perfect breakfast or brunch treat!
Ingredients
Units
Scale
Dry Ingredients:
- 2/3 cup all-purpose flour (3 1/2 oz.)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1 cup ricotta cheese (8 oz.)
- 2 large egg yolks
- 1/3 cup whole milk
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled – or vegetable oil
Egg Whites Mixture:
- 4 large egg whites
- 1/4 cup granulated sugar* (1 3/4 oz.)
For Cooking:
- 2 teaspoons vegetable oil for cooking the pancakes
- 1 cup homemade blueberry sauce (Optional)
Instructions
- Whisk dry ingredients: Place flour, baking soda, and salt in a large bowl and whisk until combined. Set it aside.
- Mix Wet ingredients: In a separate bowl, whisk together ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and butter until just combined. Set it aside.
- Gently pour and stir the ricotta mixture into the dry ingredients. Do not overmix.
- Whisk egg whites: Using a hand mixer, whisk egg whites until foamy, then gradually add sugar until soft peaks form.
- Combine mixtures: Gently fold egg white mixture into the batter.
- Cook pancakes: Heat oil in a skillet, cook pancakes until edges are set.
- Serve: Top with blueberry sauce or fresh fruit.
Notes
- This recipe makes 10-12 small pancakes.
- Can use coconut sugar instead of granulated sugar.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- To reheat, use microwave or oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
