Fluffy Lemon Ricotta Pancakes for a Luxury Brunch
Create hotel-quality, puffy and delicate lemon ricotta pancakes at home. This recipe uses creamy ricotta cheese for a superior texture, perfect for a special occasion breakfast.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/2 cup milk
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for the griddle
- For Topping: 1 cup fresh blueberries, 1 tablespoon sugar, 1 teaspoon lemon juice, fresh mint leaves
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until just combined.
- Gently stir the melted butter into the ricotta mixture.
- Pour the wet ingredients into the dry ingredients. Fold together until just combined; do not overmix. A few lumps are fine.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no white streaks remain. This keeps the pancakes fluffy.
- Prepare the blueberry compote: Combine blueberries, 1 tablespoon sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Set aside.
- Heat a lightly buttered griddle or large non-stick skillet over medium-low heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes per side, until golden brown and puffed. Flip carefully.
- Serve the pancakes immediately, topped with the warm blueberry compote and fresh mint leaves.
Notes
- For the best texture, do not overmix the batter after adding the egg whites. You want to keep the air you whipped into them.
- Use whole milk ricotta for the creamiest results in this ricotta pancake recipe.
- If you want extra height, let the batter rest for 5 minutes before cooking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
- Cholesterol: 150