Lemon Ricotta Pancakes Syrup (Printable)
Fluffy, tangy treats made with ricotta and lemon zest, paired with warm maple syrup.
# What You Need:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 2 tablespoons unsalted butter, melted and slightly cooled
10 - 1 tablespoon finely grated lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract
→ For Cooking
13 - Butter or neutral oil for greasing the pan
→ To Serve
14 - Warm maple syrup
15 - Fresh berries (optional)
16 - Powdered sugar (optional)
# How To Make:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, blend ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
03 - Gently fold wet mixture into dry ingredients until just combined; avoid overmixing.
04 - Beat egg whites in a clean bowl until stiff peaks form.
05 - Carefully fold the egg whites into the batter in two additions, preserving airiness.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles appear and edges set, flip, and cook 1–2 minutes more until golden and cooked through.
08 - Serve pancakes warm with maple syrup, fresh berries, and powdered sugar if desired.
# Expert Tips:
01 -
- They're impossibly fluffy because of the separated egg whites, which feels like you've uncovered some secret technique even though it's straightforward.
- The ricotta keeps them tender and moist in a way that makes you feel less guilty about slathering them with syrup.
- That lemon brightness cuts through the richness and keeps you from feeling weighed down after eating four (or five).
02 -
- Don't overmix the batter—I learned this the hard way on my first try, and the pancakes came out flat and rubbery instead of fluffy.
- Separating the eggs is non-negotiable; the whipped whites are what gives these their signature cloudlike texture that you can't achieve any other way.
- Room-temperature ricotta blends much more smoothly than cold ricotta straight from the fridge, making the batter silkier.
03 -
- A microplane grater makes lemon zest feel effortless and creates the finest texture, which distributes throughout the batter more evenly.
- If your ricotta looks lumpy, don't panic—whisk it smooth with the wet ingredients before combining with the dry goods, and you'll end up with perfectly creamy pancakes.