Lemon Ricotta Pancakes

Ricotta cheese is the secret ingredient in these Lemon Ricotta Pancakes that makes them extra tender and creamy. The lemon adds a beautiful brightness and makes these the perfect stack of pancakes!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 428kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup ricotta cheese
1 cup milk
3 eggs separated
1/4 cup sugar
Zest from 1-2 lemons
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In another bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract.
Add the wet mixture to the dry mixture. Stir together just until combined.
In another bowl, whisk the egg whites with a hand mixer until stiff peaks form.
Take about 1/4 of the egg whites and stir them into the batter. Once it is mixed in, add the remaining egg whites and fold them gently into the batter, just until no more white streaks remain.
Heat a griddle or skillet over medium heat. Once hot, add a bit of butter to grease the surface. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip, and cook until the pancake is cooked through. Repeat with the remaining pancake batter.

Notes

The original recipe printed here was served with my Strawberry Syrup and fresh strawberries.

The original recipe has also been slightly adapted to make more pancakes. The ingredients have also been slightly altered.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include butter for the skillet.

Nutrition