Lemon Ricotta Pancakes
These pancakes taste like cheesecake had a baby with Sunday morning. The ricotta makes them impossibly fluffy while keeping them tender.
You won’t believe how light they are.
Why Room Temperature Ricotta Matters
Cold ricotta creates lumps that won’t mix out, no matter how hard you whisk. Pull it from the fridge 30 minutes before cooking. Room temperature ricotta blends smoothly with eggs and creates that signature creamy texture throughout each bite.
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Master the Gentle Fold
Stop stirring when you still see flour streaks. Ricotta batter gets tough fast with overmixing. Fold ingredients together with a spatula using broad, sweeping motions. A few lumps are your friend here – they’ll disappear on the griddle.
Low Heat Prevents Burning
These pancakes need more time than regular ones because ricotta adds moisture. Keep your pan at medium-low heat. They should sizzle gently when batter hits the surface, not aggressively bubble. This gives the centers time to cook through without burning the edges.
Getting Maximum Fluff Factor
- Don’t skip separating the eggs – whipped whites create the signature cloud-like texture that makes these special.
- Test your first pancake on lower heat than usual, then adjust. Ricotta burns faster than regular batter.
Frequently Asked Questions
Will part-skim ricotta work instead?
Yes, but whole milk ricotta gives richer flavor and better texture. Part-skim works fine if that’s what you have.
How long do leftovers stay fresh?
Store in fridge for 3 days. Reheat in toaster or 300°F oven for best texture – microwaving makes them rubbery.
Should I strain the ricotta first?
Only if it looks grainy or watery. Good quality ricotta doesn’t need straining and you’ll lose some creaminess.
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Lemon Ricotta Pancakes
Ingredients
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer
- Large non-stick skillet or griddle
- 1/4 cup measuring cup
- Fine-mesh strainer
- Rubber spatula
Instructions
- Mix dry ingredients: Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
- Whip egg whites: Beat egg whites with electric mixer until soft peaks form, about 2-3 minutes. Set aside in separate bowl.
- Combine wet ingredients: Whisk ricotta, egg yolks, milk, lemon zest, lemon juice, and melted butter in medium bowl until smooth.
- Fold batter: Pour ricotta mixture into flour mixture. Fold together gently with rubber spatula until just combined – some flour streaks should remain.
- Fold in egg whites: Add beaten egg whites to batter. Fold in gently with broad strokes until just incorporated – don’t overmix.
- Heat skillet: Heat large skillet over medium-low heat. Add small amount of butter and let it melt and coat pan.
- Cook first side: Pour 1/4 cup batter per pancake into skillet. Cook until edges look set and bubbles form on surface, about 3-4 minutes.
- Flip and finish: Flip carefully and cook until golden brown and cooked through, another 2-3 minutes. Repeat with remaining batter, adding butter as needed.
Nutrition Facts
Per Serving (1 serving (3 pancakes))
