master-cooks | Fluffy Lemon Ricotta Pancakes Recipe

Fluffy Lemon Ricotta Pancakes are a delightful breakfast treat that combines the rich creaminess of ricotta cheese with the bright, zesty flavor of fresh lemons. These pancakes are incredibly light and airy, making them a perfect choice for a leisurely weekend brunch or a special breakfast occasion. To prepare them, start by whisking together all-purpose flour, baking powder, and a pinch of salt in one bowl. In another bowl, blend ricotta cheese, sugar, milk, eggs, fresh lemon juice, and zest until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to ensure the pancakes remain tender. The secret to their fluffiness lies in the gentle mixing and the ricotta cheese, which adds moisture without weighing the pancakes down. When ready to cook, heat a non-stick skillet over medium heat and lightly grease it with butter. Pour small amounts of batter onto the skillet, cooking each side until golden brown. The result is a stack of pancakes that are crisp on the outside and soft on the inside, bursting with the refreshing taste of lemon. Serve these pancakes warm, topped with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream for an extra indulgent touch.

Gather your fluffy lemon ricotta pancakes ingredients

This pancake recipe incorporates essential dry ingredients, including standard all-purpose flour, granulated sugar, baking powder for leavening, lemon zest for fragrance, and a pinch of salt. A portion of the sugar is whipped with the egg whites, while the yolks are mixed with whole milk ricotta, buttermilk, vanilla extract, and lemon juice to form the batter. For the topping, extra lemon juice is blended with honey and a variety of fresh berries.

Step 1: Macerate the berries

Mix the berries with honey and 1 tablespoon of lemon juice in a large bowl. Put aside.

Step 2: Mix the dry pancake ingredients

In a different large bowl, combine the flour, baking powder, 2 tablespoons of sugar, salt, and lemon zest using a whisk.

Step 3: Combine the wet ingredients

In a different medium bowl, combine the egg yolks, ricotta, buttermilk, vanilla, and the remaining 2 tablespoons of lemon juice, whisking until the mixture is completely smooth.

Step 4: Whip the egg whites

In a separate bowl, use a stand mixer or electric hand mixer to beat the egg whites on high speed. Gradually incorporate the remaining 2 tablespoons of sugar until stiff peaks develop.

Step 5: Whisk the wet and dry ingredients together

Incorporate the ricotta mixture into the flour mixture and whisk until well blended. (The batter will be fairly thick.)

Step 6: Fold in the egg whites

With a rubber spatula, carefully incorporate the whipped egg whites into the batter until they are just blended.

Step 7: Melt some butter

In a large skillet, heat 1 tablespoon of butter over medium heat until melted.

Step 8: Dollop batter into the skillet

Utilize a 2-ounce ice cream scoop or a ¼ cup measuring cup to carefully place the batter into the skillet, making 3 pancakes at a time.

Step 9: Cook pancakes on the first side

Prepare the pancakes on one side until they turn golden brown and begin to dry at the edges, which should take approximately 2-3 minutes.

Step 10: Flip and cook some more

Turn the pancakes over and cook for an additional 2-3 minutes until they are golden brown on the other side.

Step 11: Transfer the pancakes to a platter

Move the pancakes to a serving plate and continue the cooking process with the rest of the butter and batter.

Step 12: Serve warm pancakes with berries

Serve warm pancakes topped with macerated berries.

What other ingredients can I add to fluffy lemon ricotta pancakes?

This delightful lemon ricotta pancake recipe is perfect for incorporating a range of flavors and toppings. For a touch of crunch and a playful visual element, consider mixing in a couple of tablespoons of poppy seeds with the dry ingredients. Instead of using vanilla extract, opt for pure almond extract in the batter, and top with some toasted slivered almonds when serving. If you have leftover ricotta, blend it with a bit of sugar and lemon zest until smooth for a tasty addition to the berries. While marinated fresh berries are a treat on these pancakes, you can also layer in preserves like raspberry or strawberry between the stacks, topped with a dollop of freshly whipped and sweetened cream. Of course, you can never go wrong with the classic combination of butter and warm maple syrup! For a fun twist, consider making a double batch for guests and setting up a "pancake bar" with a variety of toppings.

Can I make fluffy lemon ricotta pancakes in advance?

These pancakes are not only delightful right after they're made, but they can also be prepared or cooked ahead of time in a few different ways. Kinnaird suggests the first method is to let your pancake batter rest, covered, in the refrigerator for up to 12 hours before cooking. While the batter is delicate due to the beaten egg whites, allowing it to rest further enables the baking powder and buttermilk to generate gases that form air pockets, resulting in a wonderfully fluffy texture. Instead of becoming "gummy" as the flour absorbs moisture, the added ricotta keeps the batter creamy and moist.

The second option for preparing ahead is to cook all the pancake batter, let the pancakes cool, and then wrap and store them in the refrigerator or freezer. These pancakes reheat beautifully when wrapped in foil and baked in a 350°F oven for about 15 minutes, or they can be microwaved on medium heat. An air fryer will also give them a deliciously crispy exterior.

Fluffy Lemon Ricotta Pancakes Recipe