Breakfast & Brunchculinaryhill5.0
Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
- ●skillet
- ●griddle
- ●measuring cup
📝 Preparation Steps
1
In a medium bowl, whisk together flour, baking soda, and salt. Make a well in the center. Add ricotta, the 2 egg yolks, milk, lemon zest, lemon juice, and vanilla until just combined. Gently stir in melted butter.
lemon zest1 teaspoonlemon juice4 teaspoons
2
In a stand mixer fit with the whisk attachment, or using an electric mixer, whip the 4 egg whites on medium-low speed until foamy, about ⏱️ 1 minute. Increase speed to medium-high and whip whites soft and billowy, about ⏱️ 1 minute.
3
Add sugar and whip until glossy, stiff peaks form, about 1 to ⏱️ 2 minutes. Add 1/3 of egg whites to batter and fold in gently until incorporated. Fold in remaining egg whites.
4
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 2). Using a 1/4-cup measuring cup or a 2-ounce ladle, add batter to skillet. Gently spread each portion into a 4-inch round. Cook until bubbles start to form in the batter and the edges are set and deep golden brown, about 2 to ⏱️ 3 minutes.
5
Flip pancakes and continue to cook until the second side is golden brown, 2 to ⏱️ 3 minutes longer. Remove from skillet (see note 3 about keeping pancakes warm) and cook the remaining batter. Serve with butter and maple syrup or fresh blueberries.
butter and maple syrup or fresh blueberries, for serving
Nutrition Facts
calories
333 kcal
fat Content
17 g
serving Size
3 (4-inch) pancakes
fiber Content
1 g
sugar Content
14 g
sodium Content
521 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
139 mg
carbohydrate Content
32 g
saturated Fat Content
10 g
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