Lemon Ricotta Pancakes
Light, tender lemon ricotta pancakes made fluffy with whipped egg whites and bright with fresh lemon zest. An elegant brunch pancake served with berries.
By Tasty Nest Recipes Editorial TeamPublished
35 min total About 12 pancakesIntermediate
Photo: David Berkowitz · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Ricotta makes pancakes wonderfully moist and tender, almost custardy in the centre, while fresh lemon zest gives them a bright, fragrant flavour.
Folding in whipped egg whites at the end makes them light and tall. They are a little more delicate than everyday pancakes, so cook them over gentle heat and flip with care.
Equipment you'll need
- Two mixing bowls
- Whisk or hand mixer
- Large nonstick skillet or griddle
Tips for success
- If your ricotta is very wet, drain it in a fine sieve for 15 minutes first.
- Lower heat lets the custardy centres cook through before the outsides brown too much.
- Keep cooked pancakes warm in a single layer in a 200°F (95°C) oven.
Substitutions and variations
- Use orange zest instead of lemon.
- Fold 1 cup of blueberries into the batter, or scatter them onto each pancake in the pan.
- Skip separating the eggs for a quicker, slightly denser pancake.
Storage and reheating
To store: Refrigerate cooled pancakes for up to 3 days or freeze for up to 2 months.
To reheat: Reheat in a toaster or a 350°F (175°C) oven for 5 to 8 minutes.
Recipe
Lemon Ricotta Pancakes
Light, tender lemon ricotta pancakes made fluffy with whipped egg whites and bright with fresh lemon zest. An elegant brunch pancake served with berries.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- About 12 pancakes
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Mix the ricotta base
In a large bowl, whisk the ricotta, egg yolks, milk, sugar, lemon zest, lemon juice and vanilla until smooth.
Step 2: Add the dry ingredients
Whisk the flour, baking powder and salt together, then fold them into the ricotta mixture just until combined.
Step 3: Whip the whites
In a clean bowl, whip the egg whites to soft peaks. Fold them into the batter in two additions, gently, until no large white streaks remain.
Step 4: Cook
Heat the skillet over medium-low heat and brush with butter. Spoon in about 1/4 cup of batter per pancake and cook for 2 to 3 minutes, until the undersides are golden and the edges look set. Flip carefully and cook for 2 minutes more.
Step 5: Serve
Serve warm with berries, a dusting of powdered sugar and maple syrup.
Cuisine: Italian-American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 350
- Protein
- 16 g
- Fat
- 16 g
- Carbs
- 34 g
- Fibre
- 1 g
- Sugars
- 10 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/lemon-ricotta-pancakes
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