Introduction in Alex Guarnaschelli’s Style:
Some mornings deserve a little extra magic, and that’s exactly what these Lemon Ricotta Pancakes bring to the table. They’re not just pancakes—they’re cloud-like, citrusy bites of heaven that are rich yet light, tangy yet sweet, and irresistibly fluffy.
What makes them special? Ricotta cheese, which gives them a delicate creaminess, and fresh lemon zest and juice, which add that bright, fresh burst of citrus. The result? Pancakes that are so airy and melt-in-your-mouth soft, you’ll wonder why you ever made regular pancakes before.
Drizzle them with warm maple syrup, a dusting of powdered sugar, or a dollop of whipped cream, and you’ve got a breakfast that feels elegant but is surprisingly easy to make.
Recipe Resume in Todd Wilbur’s Style:
These Lemon Ricotta Pancakes are ultra-fluffy, slightly tangy, and bursting with fresh lemon flavor. The secret? Creamy ricotta cheese, which gives the pancakes a light, custard-like texture, and fresh lemon zest and juice, which add the perfect zing.
Perfect for weekend brunch or a special breakfast treat, these pancakes are easy to whip up and absolutely irresistible. Serve them with fresh berries, syrup, or a dusting of powdered sugar, and watch them disappear in minutes!
Exciting Story:
The first time I made Lemon Ricotta Pancakes, I was trying to impress my brunch-loving friends. I wanted something fancier than regular pancakes but still easy enough to make before coffee kicked in.
Well, the first bite sealed the deal. The pancakes were soft, fluffy, and slightly creamy inside, with a bright lemony freshness that made them feel so light. My friend actually said, “I feel like I’m eating pancakes at a five-star hotel!”That’s when I knew—these pancakes were here to stay.
Now, they’re a brunch staple in my house, and trust me—once you try them, they’ll be in yours too!
Why You’ll Love These Lemon Ricotta Pancakes
🍋🥞 Soft, Fluffy & Bright with Lemon!
✔ Ultra-light and airy, thanks to ricotta and whipped egg whites.
✔ The perfect balance of sweet, creamy, and citrusy.
✔ Easy to make in just 20 minutes!
✔ Pairs beautifully with syrup, berries, or powdered sugar.
✔ Perfect for a special breakfast or weekend brunch!
Cuisine: American / Brunch
Tips for the Best Lemon Ricotta Pancakes
✔ Use whole milk ricotta – It makes the pancakes extra creamy and rich.
✔ Don’t overmix the batter – Gently fold in the egg whites for light and airy pancakes.
✔ Let the batter rest for 5 minutes – This allows the flavors to blend and the texture to develop.
✔ Cook on low-medium heat – Helps keep the pancakes golden brown and fluffy inside.
✔ Add blueberries for a burst of freshness – Stir in ½ cup fresh blueberries for an extra treat!
Substitutions and Variations
🔹 Dairy-Free? – Use dairy-free ricotta and almond milk.
🔹 Gluten-Free? – Swap all-purpose flour for 1:1 gluten-free flour.
🔹 Want it extra lemony? – Add more zest and a little lemon extract.
🔹 Go savory! – Skip the sugar and serve with herbed ricotta and smoked salmon.
Make a Healthier Version
✅ Use honey instead of sugar – Adds natural sweetness.
✅ Swap half the flour for almond flour – Adds protein and a nuttier flavor.
✅ Use coconut milk instead of regular milk – Keeps it dairy-free while staying creamy.
✅ Reduce butter and use a non-stick pan – For a lighter version.
Closing in Todd Wilbur’s Style:
And there you have it—Lemon Ricotta Pancakes that are light, fluffy, and bursting with bright citrus flavor! The tangy ricotta, zesty lemon, and melt-in-your-mouth texture make these pancakes a must-try for any breakfast lover.
Make a stack, drizzle on some syrup, and enjoy a brunch-worthy treat in your own kitchen!
Relevant Categories:
- Breakfast & Brunch
- Pancakes & Waffles
- Classic Comfort Food
- Weekend Brunch Favorites
Tags:
- Lemon Ricotta Pancakes Recipe
- Fluffy Pancakes
- Best Brunch Ideas
- Homemade Pancakes with Ricotta
🥞 Who’s ready to whip up these dreamy pancakes? Let me know how they turn out! 🍋✨
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Lemon Ricotta Pancakes
Description
These Lemon Ricotta Pancakes are ultra-fluffy, slightly tangy, and bursting with fresh lemon flavor. The secret? Creamy ricotta cheese, which gives the pancakes a light, custard-like texture, and fresh lemon zest and juice, which add the perfect zing.
Ingredients
For the Pancakes:
- 1 cup ricotta cheese (whole milk for best results)
- ¾ cup milk
- 2 large eggs, separated
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Butter or oil, for cooking
For Topping:
- Powdered sugar, for dusting
- Fresh berries (blueberries, raspberries, or strawberries)
- Maple syrup or honey
- Whipped cream (optional but amazing!)
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together ricotta, milk, egg yolks, sugar, vanilla, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step 2: Beat the Egg Whites for Extra Fluffiness
- In another bowl, whip the egg whites with a hand mixer until soft peaks form. (This gives the pancakes extra lightness!)
- Gently fold the egg whites into the batter—be careful not to overmix, you want it light and airy!
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat and brush with butter or oil.
- Scoop ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook another 1-2 minutes, until golden brown.
Step 4: Serve & Enjoy!
- Stack the pancakes and top with powdered sugar, fresh berries, maple syrup, or whipped cream.
- Dig in while they’re warm and fluffy!
