Lemon Ricotta Pancakes

Pancakes are often considered the quintessential breakfast food, adored by people of all ages. Whether served with syrup, fruit, or a sprinkle of powdered sugar, pancakes have a special place in our hearts and on our tables. However, if you’re looking to elevate your breakfast game, consider trying Zesty Lemon Ricotta Pancakes. This unique twist on the classic pancake recipe incorporates ricotta cheese and fresh lemon zest, resulting in a dish that is not only light and fluffy but also bursting with refreshing flavor.

Start your morning off right with Zesty Lemon Ricotta Pancakes, a delightful twist on the classic breakfast favorite. These pancakes are incredibly light and fluffy, thanks to the unique blend of creamy ricotta and zesty lemon. Each bite bursts with refreshing flavor, making them perfect for any occasion—whether it’s a cozy family breakfast or a brunch gathering. With easy-to-follow steps, you'll elevate your breakfast game and impress everyone at your table. Discover the joy of homemade goodness!

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Ingredients

1 cup ricotta cheese

1/2 cup all-purpose flour

1/4 cup granulated sugar

3 large eggs, separated

1 tsp baking powder

1/2 tsp baking soda

Zest of 1 large lemon

3 tbsp freshly squeezed lemon juice

1/4 tsp salt

1/2 tsp vanilla extract

2 tbsp unsalted butter, melted (plus more for cooking)

Powdered sugar, for serving

Fresh berries (optional), for serving

Instructions

Prepare Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter. Mix until smooth and well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Mixtures: Gradually fold the dry ingredient mixture into the ricotta mixture until just combined. Be careful not to over-mix; small lumps are okay.

Whip Egg Whites: In another clean bowl, beat the egg whites using an electric mixer or a whisk until stiff peaks form (this should take about 3-5 minutes).

Fold in Egg Whites: Gently fold the whipped egg whites into the pancake batter in three additions. This helps to keep the pancakes light and fluffy.

Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and add a pat of butter, allowing it to melt and coat the cooking surface.

Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook the other side until golden brown, an additional 2-3 minutes. Repeat with remaining batter, adding more butter to the skillet as needed.

Serve and Enjoy: Stack the pancakes on plates, dust with powdered sugar, and top with fresh berries if desired. Serve warm with maple syrup or a dollop of extra ricotta for added decadence.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4