Lemon Ricotta Pancakes

Whole-milk ricotta folds into the batter to make these pancakes extraordinarily light and tender, with bright lemon zest and juice cutting through the richness. Griddled until golden and finished with lemon curd or berries and syrup.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 1 cup whole-milk ricotta cheese
• 3 large eggs, separated
• 1/2 cup buttermilk
• 2 tablespoons unsalted butter, melted, plus more for the griddle
• to taste Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries or raspberries, for serving
• to taste Maple syrup or lemon curd, for serving
• to taste Powdered sugar, for dusting

Instructions

1. Whisk the ricotta, egg yolks, buttermilk, melted butter, lemon zest, and lemon juice together in a large bowl until smooth.
2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Fold the dry ingredients into the ricotta mixture just until combined; a few small lumps are fine.
4. In a clean bowl, whip the egg whites to soft, glossy peaks.
5. Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate them.
6. Heat a lightly buttered griddle or nonstick skillet over medium heat.
7. Pour 1/4-cup portions of batter onto the griddle and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip carefully and cook for another 2 minutes, until golden on both sides and cooked through.
9. Serve warm, stacked and topped with fresh berries, a dusting of powdered sugar, and maple syrup or lemon curd.