Fluffy Ricotta Lemon Pancakes
Light, airy, and citrusy pancakes made with creamy ricotta cheese and fresh lemon zest for a gourmet breakfast experience.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Whole milk ricotta cheese
- 2 units Large eggs, separated
- 3 tablespoons Granulated sugar
- 1 tablespoon Fresh lemon zest
- 2 tablespoons Fresh lemon juice
- 1/2 cup Whole milk
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 1/2 cup Fresh blueberries(optional)
Instructions
- 1
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- 2
In a separate medium bowl, combine the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
- 3
In a small clean bowl, beat the egg whites with a hand mixer until stiff peaks form.
- 4
Gently fold the wet ricotta mixture into the dry flour mixture until just combined; do not overmix.
- 5
Carefully fold the whipped egg whites into the batter to maintain the airy texture.
- 6
Heat a non-stick griddle or skillet over medium-low heat and lightly grease with butter or oil.
- 7
Pour 1/3 cup of batter onto the griddle for each pancake and cook for 3-4 minutes until bubbles form and the edges look set.
- 8
Flip carefully and cook for another 2 minutes until golden brown, then serve immediately with maple syrup.
Nutrition per Serving
345
Calories
14g
Protein
38g
Carbs
15g
Fat
1g
Fiber
12g
Sugar
480mg
Sodium
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