Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (250 g) whole-milk ricotta cheese, at room temperature, drained of any liquid; 3 whole (150 g) large eggs, separated, at room temperature; ½ cup (120 ml) whole milk, at room temperature; 1 tablespoon (6 g) lemon zest, finely grated (from about 2 large lemons); 2 tablespoons (30 ml) fresh lemon juice, strained; 1 teaspoon (5 ml) vanilla extract; ¾ cup (95 g) all-purpose flour, spooned into the cup and leveled; 3 tablespoons (38 g) granulated sugar; 1 teaspoon (4 g) baking powder; ¼ teaspoon (1½ g) fine salt; 2 tablespoons (28 g) unsalted butter, for greasing the griddle, plus extra for serving; ½ cup (120 ml) maple syrup, warmed; 1 cup (150 g) fresh blueberries or raspberries, rinsed and dried (optional)

From the MyKitchenBank Kitchen

Tender, creamy pancakes made with whole-milk ricotta and bright lemon zest, with whipped egg whites for a light, soft crumb. Griddle-cooked until golden and served with lemon-spiked syrup or fresh berries.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 12 pancakes (4 servings of 3)

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Ingredients

4 servings

1 cup (250 g) whole-milk ricotta cheese, at room temperature, drained of any liquid
3 whole (150 g) large eggs, separated, at room temperature
½ cup (120 ml) whole milk, at room temperature
1 tablespoon (6 g) lemon zest, finely grated (from about 2 large lemons)
2 tablespoons (30 ml) fresh lemon juice, strained
1 teaspoon (5 ml) vanilla extract
¾ cup (95 g) all-purpose flour, spooned into the cup and leveled
3 tablespoons (38 g) granulated sugar
1 teaspoon (4 g) baking powder
¼ teaspoon (1.5 g) fine salt
2 tablespoons (28 g) unsalted butter, for greasing the griddle, plus extra for serving
For serving
½ cup (120 ml) maple syrup, warmed
1 cup (150 g) fresh blueberries or raspberries, rinsed and dried (optional)

Equipment (8)

Large flat griddle or 12-inch (30 cm) nonstick skillet
2 large mixing bowls
Medium bowl for whisking whites
Whisk and rubber spatula
Fine grater or microplane
¼-cup (60 ml) measuring cup or scoop
Thin flexible spatula
Baking sheet with wire rack (for keeping warm)

Steps

Before you start

Take the eggs and ricotta out of the fridge 20 minutes ahead so the batter mixes smoothly.
Zest the lemons before juicing them; zesting a juiced lemon is much harder.
Separate the eggs carefully: any yolk in the whites will keep them from whipping.
Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack set in a baking sheet while you cook the rest.

1
Warm ovenOven 200°F / 95°C
- Heat the oven to 200°F (95°C).
- Set a wire rack in a baking sheet and place it in the oven to keep cooked pancakes warm.
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Ready when: Oven is at temperature.
2
Mix dry ingredients
- In a medium bowl, whisk the flour, sugar, baking powder and salt for 15 seconds until evenly combined.
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Ready when: No streaks of baking powder remain.
3
Make ricotta base
- In a large bowl, whisk the ricotta, the 3 egg yolks, milk, lemon zest, lemon juice and vanilla until mostly smooth, about 1 minute.
- Small ricotta curds are fine.
- Set the 3 whites in a clean medium bowl.
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Ready when: Mixture looks creamy and uniformly pale yellow.
Tip: If the ricotta is watery, drain it in a sieve for 10 minutes first, or the batter will be too thin.
4
Combine batter
- Add the dry ingredients to the ricotta mixture.
- Fold with a rubber spatula just until no dry flour is visible, about 15 strokes.
- The batter will be thick.
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Ready when: No dry flour pockets; a few small lumps are fine.
Tip: Overmixing makes pancakes tough.
5
Whip egg whites
- With a clean whisk or hand mixer, beat the egg whites until they hold soft-to-medium peaks, about 2 minutes by hand mixer or 4 minutes by whisk.
- Peaks should curl slightly at the tip when the whisk is lifted.
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Ready when: Whites are glossy and hold soft peaks that curl at the tip.
Tip: Stop before stiff and dry; overbeaten whites are hard to fold in.
6
Fold in whites
- Stir one-third of the whites into the batter to lighten it, then gently fold in the remaining whites in two additions until just combined with a few white streaks.
- Let the batter rest 10 minutes while the griddle heats.
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Ready when: Batter is fluffy and thick, with only a few white streaks.
Tip: Fold with a scooping motion; don't stir, or you'll deflate the whites.
7
Heat griddle
- Heat the griddle or skillet over medium-low heat for 3 minutes.
- Melt a thin film of butter (about ½ tablespoon) on the surface.
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Ready when: A drop of water sizzles gently, and the butter foams without browning.
Tip: Ricotta batter browns quickly; if the first pancake darkens in under 2 minutes, lower the heat.
8
Cook first side
- Scoop ¼ cup (60 ml) batter per pancake onto the griddle, spacing them 2 inches (5 cm) apart.
- Spread each lightly to about 3½ inches (9 cm).
- Cook 2½–3 minutes.
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Ready when: Edges look set and matte, the underside is golden brown, and a few bubbles pop on top.
Tip: Don't press the pancakes down; it squeezes out the air.
9
Flip and finishOven 200°F / 95°C
- Flip carefully with a thin spatula and cook 2 minutes more.
- Transfer to the rack in the warm oven.
- Re-butter the griddle lightly and repeat with the remaining batter, making 12 pancakes in total.
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Ready when: Both sides are golden, the centre springs back when pressed lightly, and a toothpick comes out clean (about 200°F/93°C inside).
Tip: Ricotta pancakes are delicate; wait for set edges before flipping.
10
Serve
- Stack 3 pancakes per plate.
- Top with a small pat of butter, warm maple syrup and berries, if using.
- Serve immediately.

Good to know

Tips

Use whole-milk ricotta; part-skim is drier and makes less tender pancakes.
Make a test pancake first and adjust the heat before cooking the rest.
For thinner pancakes, add 1–2 tablespoons more milk; for thicker, leave as written.
Wipe the griddle between batches so leftover browned butter doesn't scorch.

Make ahead

"Mix the ricotta base (step 3) up to 1 day ahead and refrigerate covered. Bring to room temperature, then add the dry ingredients and fold in freshly whipped whites just before cooking."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: separate with parchment and freeze in a bag up to 2 months. Reheat in a toaster or 350°F (175°C) oven for 5–8 minutes until hot in the center."

Substitutions

whole milk → buttermilk. Gives extra tang; the pancakes will be slightly more tender.
all-purpose flour → gluten-free 1:1 baking flour. Rest the batter the full 10 minutes; texture will be a little softer.
whole-milk ricotta cheese → cottage cheese, blended smooth. Blend until creamy and drain briefly; the flavor is a bit saltier.
maple syrup → honey or berry compote. Warm it slightly for easier drizzling.