Lemon Ricotta Pancakes
Lemon Ricotta Pancakes: The Recipe That Won Sunday Mornings
If you’ve ever set out to make breakfast that feels just a tiny bit indulgent (but not in a scary croissants-from-scratch way), you need to give these Lemon Ricotta Pancakes a shot. Honestly, I started making these on chilly Sundays when my cousin from Toronto would visit and everyone needed a little ray of sunshine on their plates. There’s something so cheery about that lemony whiff, kind of like opening the curtains after a week of drizzle. And yes, I did once let my cat, Marmalade, lick the ricotta container when I wasn’t looking—she’s fine; the pancakes were better.
Why You’ll Want These on Repeat
I make these when the usual pancakes just feel a bit meh, you know? My family goes absolutely bonkers for these because the lemon gives ‘em a lift (seriously, I caught my brother sneaking extras into his pocket once). They’re good enough for special occasions, but easy enough that even if you’re not a morning person—like me before coffee—you can still pull it off. Plus, there’s nothing like impressing yourself with fluffy pancakes you made from scratch. The only real trick? Beating those egg whites. Used to be my kitchen arch-nemesis, but actually, if you don’t overthink it, it comes together. (And hey, if yours are a bit droopy, no one complains around here.)
What You’ll Need: Ingredients (and Some Substitutions)
- 1 cup ricotta cheese (Full-fat is lush, but low-fat works. My grandmother insisted on homemade ricotta, but honestly, supermarket tubs are fine)
- 1 cup all-purpose flour (I’ve snuck in half spelt flour before; nobody noticed!)
- 2 large eggs, separated (Brown eggs, white eggs—no one can taste the difference, promise)
- 1/2 cup milk (Whole, oat, or even almond—I just use whatever’s in the fridge)
- Zest of 1 large lemon (Or cheat with bottled zest if you must; I won’t tell)
- 2 tbsp lemon juice (Fresh is best, but I’ve squeezed in the bottled stuff once or twice)
- 2 tbsp sugar (Or honey, especially if you want less refined stuff)
- 1 tsp baking powder
- 1/4 tsp salt (Give or take—im not precious)
- Butter or neutral oil, for the pan (Sometimes I use a bit of coconut oil when I’m feeling fancy)
Let’s Make Pancakes (You’ve Got This!)
- First, grab two mixing bowls—one big, one smaller. (Or one, wash it, and reuse if your sink isn’t already jammed full like mine typically is!)
- In the big bowl, mix together flour, baking powder, sugar, salt, and lemon zest. Just swirl it all together—I use a fork.
- In your smaller bowl, whisk up ricotta, egg yolks, milk, and lemon juice until it’s pretty smooth. Don’t stress if there are a few lumps—the ricotta’s doing its thing.
- Now, this is where I always debate: use an electric mixer or an old-school whisk? Either way, beat the egg whites in a separate bowl until soft peaks form (not stiff like meringue—when you lift the whisk, the tip just barely holds shape). I usually give up halfway and call it ‘good enough’.
- Combine ricotta mix with your dry ingredients, then gently fold in the egg whites. Be gentle here—imagine you’re folding a fluffy quilt. It’ll look a bit weird at first but trust the process.
- Heat a nonstick skillet or griddle over medium. Splash of butter or oil—and when it sizzles, you’re good. Scoop batter (I use a soup spoon; ladles are too big for me) into the pan. About 1/4 cup per pancake, but, uh, I honestly just eyeball it most times.
- Cook for 2-3 minutes, until you see bubbles and the edges start to look set. Flip (I get nervous every single time, so, solidarity), then cook another minute. Don’t worry if the first pancake is wonky; mine always is.
- Serve! This is where I sneak a test bite. If they’re too pale, leave ‘em in a notch longer next time.
Notes from My Kitchen Trials (and Errors)
- More ricotta = fluffier, but too much and they teeter on being a bit soggy. Found that out the, shall we say, creamy way.
- If you only have tiny lemons, use two; I once used a giant one and nearly puckered myself inside out.
- I’ve also tried throwing blueberries into the batter, but they kind of exploded. Better to sprinkle them on top after.
- Mix gently—overmixing will make them tough as tennis balls, and not in the good bouncy way.
Variations (Stuff I’ve Tried, For Better or Worse)
- Swap lime for lemon if you’re out—I did and it was…wacky bright, but delicious.
- Choc chips? Eh, too sweet for me, but my nephew loved them.
- I tried almond extract once. Admittedly, not my best move—it clashed with the lemon big time.
- If you’re dairy-free, go with almond milk and a vegan ricotta; not quite the same, but it works in a pinch.
What If I Don’t Have Every Fancy Tool?
All you really need is a couple bowls, a whisk, and a frying pan. Don’t have a whisk? A fork totally does the job, just takes a bit longer. Electric hand mixer makes beating eggs easier, sure, but no big deal if you don’t have one. Sometimes I use my travel mug as a mixing bowl if I can’t find a clean one—it works, promise. Oh! And, a fish spatula makes flipping less nerve-wracking, but any spatula (or even a butter knife in a pinch—done that) will do.
How To Store Lemon Ricotta Pancakes (Assuming Any Are Left)
Store leftovers (if you somehow have any, don’t know how you managed that) in an airtight container in the fridge. They’ll keep for a couple days—but honestly, in my house they never last more than a day. Sometimes I reheat them in the toaster, sometimes just cold straight from the fridge, late at night, no regrets. You can freeze them, too, separated by bits of parchment. Just don’t expect them to taste as fresh as the just-made batch.
The Way We Serve ‘Em (Or, My Pancake Rituals)
Classic: Big pad of butter, drizzle of maple syrup (real stuff from Runamok Maple is my favorite; not sponsored, I just love it). Sometimes I pile on fresh berries, or if it’s winter, a dollop of my own lazy berry compote. My dad likes a squeeze of more lemon on top, my niece puts chocolate syrup (no accounting for taste). Every once in a blue moon, whipped cream for birthdays. Oh, and a side note—I’ve tried them with this lemon curd recipe from Sally’s Baking Addiction, and that was a great call.
Pro Tips (Learned the Hard Way… You’re Welcome!)
- I once tried to rush the egg whites step. My pancakes were dense as day-old muffins. Just be patient, it’s worth it.
- Too much heat and they brown before cooking through—I’ve burnt my fair share, so keep it medium.
- Sifting flour? I rarely bother, but if you’re going for maximum fluff, maybe do it.
FAQ (From Real People, Pinky Promise)
- Can I make these ahead of time? Yeah, I actually do—just keep the batter in the fridge overnight. The pancakes end up a bit denser but honestly, still great.
- What’s the best ricotta to use? Whichever’s on sale, honestly. I did splurge on the super-creamy Italian one once. Was it amazing? Yes. Do I usually bother? Not really.
- Can I skip separating the eggs? You can, and I’ve gotten away with it when I’m really pressed for time (or can’t find a third bowl), but I think it makes them fluffier if you do.
- How do I make them gluten free? I tried with oat flour and they were tasty but a bit heavier. Maybe try a 1:1 gluten-free flour blend? Haven’t tested every one, but should work.
- Any tips for extra lemony flavor? Oh, totally—double up the zest, or add a splash of lemon extract. If you’re a true lemon fiend, this is the move.
If you try them, swing back and let me know—curious to hear what twists you come up with! Or if you have strong pancake opinions (who doesn’t?), I’m all ears.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs, separated
- 2 tbsp granulated sugar
- 1 lemon, zested and juiced
- 1 tsp baking powder
- 1/4 tsp salt
- Butter or oil, for cooking
Instructions
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1In a large bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, and lemon juice until smooth.
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2In another bowl, combine the flour, sugar, baking powder, and salt.
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3Gently fold the dry ingredients into the ricotta mixture until just combined.
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4In a clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the batter.
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5Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, or until golden and cooked through.
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6Serve warm with maple syrup or extra lemon zest, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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