Lemon Ricotta Pancakes
Craving something light and fluffy? These Lemon Ricotta Pancakes are the ultimate breakfast treat! With a delightful balance of creamy ricotta and zesty lemon flavor, they're perfect for a cozy brunch or a special occasion. Try them today!
Equipment
- Nonstick Griddle
Ingredients
- ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Table Salt
- 1 large Lemon, zest and juice
- 2 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk Ricotta
- ½ cup Whole Milk
- 2 tablespoons Unsalted Butter, melted and slightly cooled
- 2 large Eggs, separated
- Nonstick spray or butter for cooking
Instructions
- In a large mixing bowl, sift ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon table salt. This ensures that your dry ingredients are well combined and helps to aerate the flour for lighter pancakes. Give the mixture a whisk to evenly incorporate everything.
- In a separate medium mixing bowl, add 2 tablespoons granulated sugar. Finely grate the zest of 1 large lemon directly over the sugar. This infuses the sugar with lemony goodness. Using your fingers, gently rub the zest into the sugar, making sure it's well combined.
- Now, to the sugar mixture, add 1 cup whole milk ricotta, ½ cup whole milk, 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter (melted). Don’t forget the juice from 1 large lemon and the yolks from 2 large eggs. Whisk until fully combined, creating a smooth batter.
- Gently add the ricotta mixture to the well in your dry ingredients, and give it a light whisk until just incorporated. Be careful not to overmix; a few lumps are okay. Set this aside while we prepare the egg whites.
- In a clean bowl, whisk the egg whites from 2 large eggs using a hand mixer on high speed until stiff peaks form. This step is crucial for achieving those airy pancakes.
- Gently fold the whipped egg whites into the pancake batter. Use a spatula and fold carefully to maintain the airiness of the egg whites.
- Heat a nonstick skillet over medium heat. Coat it with nonstick spray or grease it with butter to prevent sticking. It's essential to get your skillet hot enough for the pancakes to cook evenly.
- Drop the batter by ¼ cup onto the griddle. Cook until you see bubbles appearing on top and the bottoms are golden brown, about 3 to 4 minutes. Then, flip the pancakes and cook for another 3 minutes until they’re browned on the other side.
- Repeat with the remaining batter. You may want to adjust the heat if necessary to prevent burning. Aim for that perfect golden-brown color!
- Serve the pancakes warm, dusted with powdered sugar, and topped with berries and maple syrup, if desired. Enjoy every fluffy bite!
Notes
- Storage: Let pancakes cool, then store in an airtight container between layers of parchment paper in the refrigerator for up to 4 days. To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 45 to 60 seconds, or until warmed through.
- Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
- Add Blueberries: Add washed and dried blueberries to the pancakes after ladling the batter onto the preheated griddle.
- Make Orange Ricotta Pancakes: Swap out the lemon zest and lemon juice for orange zest and orange juice.