Perfect Lemon Ricotta Pancakes

Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good!

Oh dear! These are the fluffiest, most flavorful pancakes in the history of pancakes. My family simply could not get enough of these lemon ricotta shortstacks. They are so light and airy, but packed with a powerful lemony punch. My dad, who is not a pancake eater, was hooked! And I can’t even recall how many baby Julian had. Whoops.

The zest of a lemon makes these pancakes the perfect springtime breakfast. They are ideal for making a special occasion feel even more special. Easter and Mother’s Day come to mind for me! You may remember that I vowed to work on my lemon ricotta pancake recipe in my Spring To-Do List post. Well I’m pretty darn excited about how this one turned out, and so happy to share it with you! We will definitely be devouring these come Easter morning. And I hope you will be too!

Keep in mind, these are not a 2 minute pancake. There are a few additional steps here that you won’t run into if you’re using Krusteaz. But I assure you, if you follow the recipe and make these from scratch, you will notice and appreciate the difference! As will anyone that is lucky enough to devour these bad boys!

As always, let me know if you try out this recipe! Be sure to tag me in your creations. I simply love seeing my recipes in other people’s kitchens! Enjoy!

Ingredients:

  • 1 cup flour
  • ⅓ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup whole milk ricotta cheese
  • 1 ¼ cup whole milk
  • 2 tsp lemon zest
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 2 eggs, separated

Instructions:

Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in your dry ingredient mixture, set aside. In a separate bowl, whisk together the ricotta, milk, lemon zest, lemon juice, vanilla, and egg yolks. In a clean, dry bowl, whip the egg whites on high until soft peaks form. Add the milk mixture to your dry ingredients well, stir until combined. Gently fold in the egg whites. Preheat a skillet or griddle to medium heat. Pour about ⅓ cup of batter onto buttered skillet and cook until bubbles begin to form, and bottom is golden brown, then flip and cook until golden brown on opposite side. Serve warm with a dusting of powdered sugar, or a drizzle of maple syrup. Enjoy!

xx,

Heidi

 

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