Lemon Ricotta Pancakes

If you have any leftover pancakes (highly unlikely, but just in case), the pancakes can be frozen. Spread them on a baking sheet between layers of parchment paper and freeze until firm. Then stack them between parchment squares and place in a heavy plastic freezer bag. The pancakes will keep well for about 1 week.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 to 6 servings, about 12 pancakes


  • 4 large eggs
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, plus 1 pinch for beating the egg whites
  • 1 cup whole milk ricotta
  • 3 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup whole or 2% milk
  • Butter or vegetable oil, for the griddle
  • Fresh berries, to serve
  • Maple syrup, to serve


1 Separate the eggs: Carefully separate the eggs, placing the yolks and the eggs in separate bowls.

2 Beat the egg whites: In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.

Recipe for Lemon Ricotta Pancakes whip the egg whites

3 Mix the dry ingredients: In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.

4 Make the ricotta mixture: In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.

Ricotta Pancakes Lemon

5 Make the batter: Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.

Recipe for Lemon Ricotta Pancakes mix in the flourLemon Ricotta Pancakes Recipe lighten the batter with egg whites

6 Cook the pancakes: Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round.

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.

Lemon Pancakes Ricotta make the pancakes

7  Serve: Serve warm with butter, maple syrup and fresh berries.