ricotta pancake

Mouthwatering Lemon Ricotta Pancakes

There are certain  foods that just go well together and near the top of that list has to be the combination of lemon and ricotta.  This pancake recipe brings them together, along with frothy egg whites, for an mouthwatering pancake.  The best part, these aren’t just for breakfast and in fact, we’ve even made them for what we call “Whacky Wednesday” dinner. Also, try our pumpkin chocolate chip pancakes and cinnamon pancakes with cream cheese drizzle.


1  1/3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
4 large eggs separated
2 cups whole milk ricotta
2/3 cup sour cream
2 tablespoon lemon juice
2 teaspoons finely grated lemon zest
1 1/2 cups whole or 2% milk
Coconut or grapeseed oil, for the griddle
Maple syrup, to serve

In a bowl, whisk the flour, baking powder and baking soda until blended. Set aside.
Carefully separate the eggs, placing the yolks and the eggs in separate bowls.
In a large bowl, whisk the egg yolks, add the sour cream, ricotta, lemon zest, and lemon juice and mix until smooth.
Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. Stir in the milk until fully blended.
Beat the egg whites at increasingly high speed until very frothy.  Continue beating until stiff peaks form, about 5 minutes.
Gently fold the egg whites to the batter.  Don’t over mix the batter.
Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough, a couple of drops of water will dance around on the bottom of the pan.
Use a 1/2-cup measuring cup to scoop the batter and drop onto the pan.  It helps to spray the measuring cup with non-stick spray to keep the batter from, well, sticking and helps keep the pancakes a uniform size.

Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through.

Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.

Serve warm with real butter and maple syrup or a fresh fruit topping. Mmm. Mouthwatering Lemon Ricotta Pancakes. Try my blueberry pancakes too!

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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