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Fluffy Lemon Ricotta Pancakes

Close-up of three thick, fluffy Lemon Ricotta Pancakes dusted generously with powdered sugar on a white plate.
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Make light and airy pancakes using ricotta cheese and fresh lemon for a tender, bright breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, separated
  • 1/2 cup milk
  • 1/2 cup whole milk ricotta cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon melted unsalted butter, plus more for the griddle

Instructions

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  2. In a separate bowl, whisk the egg yolk, milk, ricotta cheese, lemon juice, and lemon zest until combined.
  3. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the egg white until stiff peaks form.
  5. Gently fold the beaten egg white into the batter in two additions until just incorporated. This step creates the fluffiness.
  6. Heat a lightly buttered griddle or non-stick pan over medium heat.
  7. Pour 1/4 cup of batter per pancake onto the hot griddle.
  8. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
  9. Serve immediately with your preferred toppings.

Notes

  • For the fluffiest results, ensure your baking powder and baking soda are fresh.
  • Use whole milk ricotta for the best texture and moisture.
  • Whip the egg white separately for maximum lift in the final batter.

Nutrition

Find it online: https://spoonswirl.com/fluffy-lemon-ricotta-pancakes/