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Fluffy Lemon Ricotta Pancakes

Close-up of a stack of Fluffy Lemon Ricotta Pancakes cut open to show the airy interior, dusted with powdered sugar.
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Make light, airy pancakes using ricotta cheese and fresh lemon for a bright flavor. This recipe focuses on technique for maximum fluffiness.

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 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/2 cup milk
  • 2 tablespoons melted unsalted butter, plus more for the griddle
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract until just combined. Do not overmix the ricotta mixture.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are fine; stop mixing once no dry streaks of flour remain.
  4. In a clean, dry bowl, beat the two egg whites with an electric mixer until stiff peaks form.
  5. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Use a light hand to keep the air in the batter.
  6. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through. You will see bubbles form on the surface before flipping.
  8. Serve immediately with your preferred toppings.

Notes

  • For the fluffiest results, use whole milk ricotta cheese and ensure your baking powder and baking soda are fresh.
  • Do not overmix the final batter after folding in the egg whites; this deflates the air needed for fluffiness.
  • If your batter seems too thick, add milk one teaspoon at a time until it pours slowly but still holds its shape.
  • Serve with a simple powdered sugar dusting, maple syrup, or fresh berries. A thin lemon glaze made from powdered sugar and lemon juice is also excellent.

Nutrition

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