Lemon Ricotta Pancakes Recipe Recipe

Name: Lemon Ricotta Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (about 8 ounces) ricotta cheese; 3/4 cup milk; 4 eggs, separated; 1/2 teaspoon vanilla extract; 1 cup (about 5 ounces) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1 teaspoon grated lemon zest; 2 teaspoons unsalted butter, plus more for serving; Fruit and/or syrup for serving

Servings: persons

1 cup (about 8 ounces) ricotta cheese
3/4 cup milk
4 eggs, separated
1/2 teaspoon vanilla extract
1 cup (about 5 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon grated lemon zest
2 teaspoons unsalted butter, plus more for serving
Fruit and/or syrup for serving

1
Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous. Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl. Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.
2
In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.
3
Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel. Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer. Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.
4
Serve hot with butter, fruit, and syrup.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (about 8 ounces) ricotta cheese, 3/4 cup milk, 4 eggs, separated, 1/2 teaspoon vanilla extract, and more.

Yes, Lemon Ricotta Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Pancakes Recipe

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