Name: Ricotta and Lemon Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 2 large eggs, separated; 2 tablespoons sugar; Zest of 1 lemon; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Pinch of salt; Butter or oil, for cooking

Why You’ll Love This Recipe

I love how these pancakes are light and airy, thanks to whipped egg whites, but still rich from the ricotta. The lemon brings a refreshing zing that cuts through the creaminess beautifully. They’re easy to make yet feel special—ideal for when I want to elevate my breakfast routine.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup ricotta cheese
2 large eggs, separated
2 tablespoons sugar
Zest of 1 lemon
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
Butter or oil, for cooking

directions

I start by mixing the ricotta, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract in a medium bowl until smooth.

In a separate bowl, I whisk together the flour, baking powder, and salt.

I gently fold the dry ingredients into the ricotta mixture just until combined, being careful not to overmix.

In a clean bowl, I beat the egg whites until stiff peaks form. Then I carefully fold them into the batter in two additions to keep the texture light and fluffy.

I heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil.

Using a 1/4-cup measure, I drop the batter onto the skillet and cook each pancake until the edges are set and bubbles form on top—about 2–3 minutes.

Then I flip them gently and cook the other side for another 1–2 minutes, until golden and cooked through.

I repeat with the remaining batter, greasing the pan as needed.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3 servings
Calories: approximately 230 kcal per serving

Variations

I sometimes add blueberries or poppy seeds for a twist, or use orange zest instead of lemon for a warmer citrus flavor. For extra indulgence, I top them with mascarpone and a drizzle of honey.

storage/reheating

These pancakes are best fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a nonstick pan or in the microwave.

FAQs

Can I make these ahead of time?

Yes, I prepare the batter and store it covered in the fridge overnight. I give it a gentle stir before cooking.

Can I freeze them?

I let the pancakes cool, then freeze them in a single layer before transferring to a freezer bag. I reheat them in a toaster or skillet.

What can I serve with them?

I like serving them with maple syrup, fresh berries, whipped cream, or lemon curd for extra zing.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they turn out great.

Why do I need to separate the eggs?

Separating the eggs and whipping the whites adds volume and fluffiness to the pancakes.

Conclusion

Ricotta and Lemon Pancakes bring a refreshing citrus twist to my morning routine. Light, creamy, and gently sweet with a bright pop of lemon, they’re a breakfast favorite I come back to again and again.