Lemon Ricotta Pancakes Syrup (Printable Version)

Tangy lemon zest and creamy ricotta create fluffy pancakes topped with warm maple syrup.

# What You'll Need:

→ Pancakes

01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon fine sea salt
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 2 tablespoons unsalted butter, melted and slightly cooled
10 - 1 tablespoon finely grated lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract

→ For Cooking

13 - Butter or neutral oil, for greasing the pan

→ To Serve

14 - Warm maple syrup
15 - Fresh berries (optional)
16 - Powdered sugar (optional)

# Directions:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, combine the ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract; whisk until smooth.
03 - Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
04 - Beat the egg whites until stiff peaks form, then fold them carefully into the batter in two additions to maintain aeration.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear and edges set, then flip and cook an additional 1 to 2 minutes until golden and cooked through.
07 - Continue cooking remaining batter, greasing the pan as needed between batches.
08 - Serve pancakes warm, accompanied by maple syrup, fresh berries, and a dusting of powdered sugar if desired.

# Expert Advice:

01 -
  • They're fluffy without being heavy, with a subtle tartness that keeps you coming back for more bites.
  • The egg white folding trick makes them rise beautifully, and that's when you know you've got the technique down.
  • Fresh lemon zest transforms simple pancakes into something that tastes both comforting and a little bit special.
02 -
  • Don't beat the egg whites until the batter is ready to fold them in—they'll lose volume and deflate if they sit around.
  • The lemon flavor gets muted if you mix the zest too far in advance, so don't prep this the night before expecting the same brightness.
  • A properly folded batter should still look a little rough when you pour it, not completely uniform—that's a sign you've kept the air in.
03 -
  • Let the melted butter cool completely or it will scramble your egg yolks—a few minutes is all it takes and it changes everything.
  • If the batter looks too thick when you're done folding, thin it with a tablespoon or two of milk, but remember that these actually work best when slightly thick.

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