Ricotta and whipped eggwhites make these lemon ricotta pancakes the lightest and fluffiest pancakes I have ever eaten! Perfect for weekend breakfasts!
Sunday morning = pancake time. Growing up, my dad made us a big breakfast almost every Sunday. It was the best. Well, it still is the best because he still cooks breakfast any time I am home in St. Louis. Tons of bacon. Fresh squeezed orange juice. Fried eggs if you want them (cooked in bacon fat and served on rye toast. that is worthy of its own blog post). And of course, my favorite, pancakes.
I still crave pancakes pretty much every weekend. And while I will always love good old fashioned plain pancakes, I love trying out new varieties. Like these lemon ricotta pancakes.
Over the years I’ve seen lemon ricotta pancakes on a million brunch menus, but I have never ordered them. I always wondered what the big deal was. I don’t really like ricotta. I mean it is fine, but it is nothing special to me. And lemon just doesn’t seem like a breakfast flavor to me. Not sure why I think that, but I just never associate lemon with the morning.
But I had some ricottoa leftover after making this squash toast (ok, I do like ricotta when it is then smothered with kabocha suqash!) and was trying to decide what to do with it. Somehow, lemon ricotta pancakes came to my mind. And so I found a great looking recipe on King Arthur’s website (I love their recipes!) and got to work.
All I can say is wow. Now I see what the big deal is about lemon ricotta pancakes. They are SO GOOD! The texture is amazing, thanks to the ricotta and the whipped egg whites. They are so light and airy, it is almost like eating cloud (that’s a good thing). And the taste is absolutely delicious. The lemon flavor is subtle, and it makes these taste so fresh.
These are delicious plain, but if you want more lemon flavor, then you can whip up some lemon ricotta glaze. Just mix together some ricotta, lemon juice, and powdered sugar. Taste it and then adjust the ingredients. If you want it a little thinner add some milk. The glaze is a great topping for these – it really brings out the flavors in the pancakes. But these are also amazing plain, with butter, syrup, jelly…anyway you serve them, they will be a hit!
Ricotta and whipped eggwhites make these lemon ricotta pancakes the lightest and fluffiest pancakes I have ever eaten! Perfect for weekend breakfasts!
Ingredients
- 3 large eggs, separated
- 1 1/2 cups buttermilk
- 3 tablespoons sugar
- 1 cup ricotta cheese
- 1 1/2 cups Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons lemon zest (the zest from 2 large lemons)
- 1/2 teaspoon salt
Instructions
- Heat a griddle pan or large frying pan over medium heat.
- In a medium mixing bowl, beat togehter the egg yolks, buttermilk, sugar and ricotta cheese.
- In another bowl, whisk together the flour, baking soda, baking powder, lemon zest, and salt.
- In a third bowl, using a handheld mixer, beat the egg whites until they are stiff but not dry.
- Mix the dry ingredients into the buttermilk mixture - do not over mix. A few lumps remaining are ok. Gently fold in the egg whites.
- Lightly and carefully grease the hot pan with a very thin layer of canola oil.
- Spoon the batter, by quarter-cupfuls, onto the heated pan. Cook for about 2 1/2 minutes on the first side, until bubbles rise and burst on the first side. Flip the pancakes and cook for a minute on the second side.
- Repeat with remaining batter.
Notes
Recipe from King Arthur Flour
Want more pancakes? I have you covered!
Light and Fluffy Buttermilk Pancakes
Whole Wheat Pancakes with Greek Yogurt
Great shots! I look forward to seeing what you are whipping up. Thanks for sharing.
Greg
Thank you so much, Greg!
These are drool-worthy photos, Cate! And even though I’ve never met him, I really really like your dad! My hubby makes me wonderful poached eggs with rye bread any time I want them at the weekend, too … he’s a star at it, so maybe I should get him to branch out and make me some of these pancakes, too! I actually love ricotta, and lemon, so I think these would be really up my street!
Thanks, Helen! It is so sweet that your hubby cooks breakfast for you on the weekends. I need mine to start that tradition! I love that my dad did it for us growing up.
OK seriously, no one does pancakes better than you do! These look amazing!
Nora, I am so honored!! That is really a HUGE compliment to me because I am such a pancake lover! I have had a lot of practice, haha!!
Stunning pictures! These look fabulous 🙂
Thank you so much!
Ricotta pancakes are THE BEST. I love this lemony version!
I am so happy I finally tried ricotta pancakes – I’m hooked!
The pictures are gorgeous!!! These pancakes are mouth-watering 🙂
Thanks, Zainab! 🙂
I’ve never had them either but they look delicious and I would imagine that blueberry syrup would be right up my alley on these!
Thanks, Kelli! Blueberry syrup would be so good on here!
Oh, yes YUM! These look so heavenly especially since I’m in love with anything lemon! The Mr. declared today that he doesn’t love lemon desserts, to which I replied MORE FOR ME! Unfortunately, seems I would have to share these pancakes – I must make them! I have some lemons at home right now and I want to use them up before they finish so will whip these up :).
Thanks, Jessica! I love lemon too, it is so fresh and delicious tasting! Luckily this recipe makes about 2 dozen pancakes, so there will be plenty to share with the Mr.!
These pancakes look absolutely perfect! My dad always make pancakes on Saturday mornings. I’ve never had lemon ricotta pancakes either, but now I think I should add them to the Saturday morning menu. 🙂
Thanks, Beth! I definitely think you should try these – I loved them!
I need these pancakes in my life! I love anything lemon and will definitely be making these ASAP! Your pictures look gorgeous!
Thank you so much, Ally 🙂
Very rarely do I look at a recipe for pancakes and say ok.. I gotta go make pancakes now. You just did that to me!! So thanks! These look too good!!
Thank you so much, Emanuelle!! I hope you like these if you end up making them – I loved them!
i have yet to try ricotta pancakes, but i really want to! they look amazing.
Thanks, Sarah! I really loved the ricotta in these!
How did I miss that you changed your header??? It looks great! And you are officially the pancake queen. I am almost more impressed with your ability to photo them than the recipe itself … almost 😉 Pancakes are as hard to photograph as they are easy to eat (for me, anyways!) I love the citrus and ricotta combo!
Thank you so much, Mary Frances!! We just changed the header on Sunday, so it is brand new! I’m so excited about it!
Those are some great looking pancakes! So fluffy and light! Have you ever had the pancakes over at Clinton Street Baking Company?? If not, you totally need to immediately. They changed my pancake life forever haha
Thanks, Chris! The pancakes at Clinton Street are SOOO good. With that maple butter, yum!! I’ve been meaning to buy their cookbook so I can attempt them at home and avoid the line!
They look scrumptious! I was strangely grossed out about the idea of ricotta in pancakes for way too long. I wasn’t willing to try them until last year and now they’re my favourite! Pinning this recipe for later. 🙂
Thanks, Lily! I was just like you – I thought ricotta in pancakes sounded kind of gross. So glad I got over it because I love these!! Thanks for pinning!
Oh my gosh, how perfect are these pancakes? This is straight up diner level. I’ve been meaning to try ricotta pancakes forever and ever — yours are going on my list.
Dear Cate, These pancakes looks like utter perfection. I love the ricotta and egg whites…too good not to comment on! Pinned for later. xo, Catherine
Hi Catherine! Thank you so much for the sweet comment and for the pin!! I wish I could share a plate of these pancakes with you!