American · Breakfast · Easy
Lemon Ricotta Pancakes
0.0 (0 ratings)- Total
- 33 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 310
Soft ricotta pancakes with bright lemon zest and a custardy crumb. Beaten egg whites give these small skillet cakes their gentle lift.
The batter for Lemon Ricotta Pancakes is thicker than ordinary pancake batter, with little curds that melt into the crumb. Fold in beaten whites at the end to lighten the cheese without losing its soft, creamy texture.
Drain any liquid sitting on top of the ricotta before measuring. Keep the pancakes small and the heat moderate so their centers set before the outside browns.
Method
Stir the flour, sugar, baking powder and salt together. Whisk the egg yolks with the ricotta, milk, lemon zest and lemon juice.
Combine the flour and ricotta mixtures. Beat the egg whites to soft peaks and fold them in using broad strokes.
Heat a large nonstick skillet over medium-low heat and melt a third of the butter. Spoon in four 1/4-cup pancakes and cook for until the edges look set.
Flip gently and cook for until golden and set through the middle. Repeat twice with the remaining batter and butter, making twelve pancakes.
Forkue tips
- A thin spatula slides beneath the tender pancakes without breaking their edges.
Storing and reheating
Chill in a covered container for 3 days. Reheat in a covered skillet over low heat, then uncover briefly to dry the surfaces. Freeze separated by parchment for up to 1 month.
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Kitchen gear
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Photo: Missvain, CC BY 4.0, via Wikimedia Commons (cropped and enhanced)
Lemon Ricotta Pancakes: FAQ
Can I use cottage cheese?
Yes, blend and drain it first for a smoother batter. The pancakes will taste slightly saltier and have a less creamy crumb.
Why are these pancakes fragile when I flip them?
The first side has not set enough. Wait until the edges look matte and slide the spatula well under the center before turning.
How do I store and reheat Lemon Ricotta Pancakes?
Chill in a covered container for 3 days. Reheat in a covered skillet over low heat, then uncover briefly to dry the surfaces. Freeze separated by parchment for up to 1 month.
How long does Lemon Ricotta Pancakes take?
About 33 min in total: 15 min prep and 18 min cooking.
What do I need to make Lemon Ricotta Pancakes?
The key ingredients are all-purpose flour, baking powder, eggs, ricotta, whole milk and lemon zest, plus pantry basics.
Any tips for Lemon Ricotta Pancakes?
A thin spatula slides beneath the tender pancakes without breaking their edges.
