Lemon Ricotta Pancakes Berries (Printable version)

Fluffy lemon ricotta pancakes topped with mixed fresh berries and a touch of maple syrup.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ For Serving

13 - 1 1/2 cups mixed fresh berries
14 - 2 tablespoons maple syrup or honey
15 - Powdered sugar for dusting

# How to Make It:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - Mix the ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla in a separate bowl until smooth and creamy.
03 - Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy; avoid overmixing to keep pancakes tender.
04 - Beat the egg whites in a clean bowl until soft peaks form. Gently fold the whipped egg whites into the batter until fully incorporated for extra lightness.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Stack warm pancakes on plates and top with fresh mixed berries. Drizzle with maple syrup or honey and dust with powdered sugar if desired.

# Expert Suggestions:

01 -
  • The ricotta keeps them incredibly moist while egg whites create that cloud like texture you usually only find in restaurants
  • Fresh lemon zest and juice make every bite taste bright and awake, perfect for lazy weekends
02 -
  • Overmixed batter creates tough pancakes, stop folding as soon as the flour disappears
  • Room temperature ingredients blend more easily and create a smoother texture
03 -
  • Let the batter rest for 10 minutes before cooking, this hydrates the flour and creates more tender results
  • Keep finished pancakes warm in a 200°F oven while you finish the batch

Go back