Fluffy and citrusy, these ricotta and lemon pancakes are light, tangy, and perfect for a refreshing breakfast or weekend brunch.

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

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In a bowl, mix ricotta, egg yolks, sugar, lemon zest, lemon juice, and vanilla until smooth.

In another bowl, whisk together flour, baking powder, and salt. Fold into ricotta mixture until just combined.

Beat egg whites until stiff peaks form. Fold gently into the batter in two additions.

Heat a nonstick skillet over medium-low heat and grease with butter or oil.

Scoop 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until edges are set and bubbles form.

Flip and cook 1–2 minutes more until golden and cooked through. Repeat with remaining batter.

Add blueberries, poppy seeds, or use orange zest for variation.

Top with lemon curd, mascarpone, maple syrup, or fresh berries.

Batter can be made ahead and refrigerated overnight.

Use a 1:1 gluten-free flour blend if needed.

Separating and whipping the eggs ensures light, fluffy pancakes.