Description
There’s something magical about the mornings in my grandmother’s tiny kitchen in Tuscany.
Ingredients
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1 tablespoon lemon zest (from about 1 large lemon)
- 3 tablespoons lemon juice (freshly squeezed)
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup whole milk
- Butter or oil, for cooking
Instructions
In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix — a few lumps are okay!
In a clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter. This step makes the pancakes incredibly light and fluffy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through.
Notes
- Berry Burst: Add blueberries or raspberries into the batter before cooking.
- Citrus Swap: Try using orange zest and juice for a slightly sweeter version.
- Nutty Twist: Sprinkle chopped pistachios or almonds on top for a Mediterranean feel.
- Honey Drizzle: Swap maple syrup for Italian acacia honey for a more authentic twist.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 servings (approximately 4–6 pancakes)
- Calories: 320
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
Keywords: Lemon Ricotta Pancakes – Light, Fluffy, and Zesty