Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are soft and airy, with a delicate balance of tangy lemon, creamy ricotta, and a hint of vanilla. Served with fresh strawberries, these pancakes are perfect for a refreshing breakfast or brunch.
Ingredients
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 large eggs yolks and whites separated
- 5 tbsp butter
- 2 tbsp granulated sugar
- zest from 1 lemon 1 tbsp
- 3/4 cup ricotta cheese
- fresh strawberries diced for serving opt
Instructions
- Start by pouring the milk into a liquid measuring cup and adding the butter. Pop it in the microwave for about 30 seconds, or until the butter has melted. Give it a good stir and let it cool.
- In a small bowl, sift together the flour, baking powder, and salt, then set it aside for later.
- In a large mixing bowl, whisk the egg yolks, sugar, lemon zest, and vanilla until everything is nicely combined. Once the milk and butter mixture has cooled, stir it into the egg yolk mixture.
- Add the dry ingredients next, stirring just until the batter comes together—no overmixing! Gently fold in the ricotta, being careful to keep the batter light and airy.
- In a separate medium bowl, whisk the egg whites until they form soft peaks. Fold the egg whites into the batter gently, just until everything is blended.
- Heat a griddle or a large nonstick frying pan over medium heat. Once it’s hot, lightly grease it with butter or cooking spray. Drop about 1/4 cup of batter onto the pan for each pancake, spreading it into an even layer. Cook until you see bubbles on the surface, then flip and cook the other side until golden and fully cooked.
- Serve warm with fresh strawberries and a sprinkle of powdered sugar on top, if you’d like. Enjoy!
Notes
Let the pancakes cool completely before freezing. Lay them out in a single layer on a baking sheet and pop them in the freezer for about 30 minutes. This step prevents them from sticking together. Once they're firm, transfer the pancakes to a freezer bag, seal it tightly, and store them in the freezer for up to 3 months. When you're ready to enjoy, just reheat them in the microwave, and they're good as new!