Lemon Ricotta Pancakes Recipe

These light and airy Lemon Ricotta Pancakes elevate your breakfast experience in just 15 minutes. Each fluffy bite delivers the perfect balance of bright citrus notes and creamy ricotta, creating an irresistible morning treat. At only 116 calories per serving, these protein-packed pancakes offer a healthier twist on the classic breakfast favorite while maintaining that indulgent taste you love. The quick 10-minute prep time makes them ideal for both busy weekdays and lazy weekend brunches.

Ingredients for Lemon Ricotta Pancakes

• Butter: 5 tablespoons, melted with milk for a rich base
• Milk: 1 cup, brings moisture and tenderness
• All-purpose flour: 1¼ cups, creates the perfect structure
• Baking powder: 1½ teaspoons for optimal rise
• Salt: ½ teaspoon to enhance flavors
• Eggs: 3 large, separated for extra fluffiness
• Sugar: 2 tablespoons for balanced sweetness
• Lemon zest: 1 tablespoon for bright citrus notes
• Vanilla extract: 1 teaspoon adds aromatic depth
• Ricotta cheese: ¾ cup creates incredible texture
• Fresh strawberries: Diced, perfect for topping

Step-by-Step Instructions

1. Prepare wet base: Melt butter with milk and let cool
2. Mix dry ingredients: Sift flour, baking powder, and salt together
3. Create flavor base: Whisk egg yolks, sugar, lemon zest, and vanilla
4. Combine mixtures: Blend milk mixture into egg mixture, then fold in dry ingredients
5. Add ricotta: Gently incorporate ricotta into the batter
6. Whip egg whites: Beat until soft peaks form
7. Complete batter: Carefully fold egg whites into the mixture
8. Cook pancakes: Pour ¼ cup portions onto heated griddle, cook until bubbly, then flip
9. Serve: Top with fresh strawberries and optional powdered sugar

Lemon Ricotta Pancakes

Devashish

These light and airy Lemon Ricotta Pancakes elevate your breakfast experience in just 15 minutes. At only 116 calories per serving, these protein-packed pancakes offer a healthier twist on the classic breakfast favorite while maintaining that indulgent taste you love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine Italian

Servings 16

Calories 116 kcal

Equipment

• Griddle or large nonstick frying pan
• Mixing bowls
• Whisk

Ingredients

  

1x2x3x

• 5 Tablespoons butter
• 1 cup milk
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs yolks and whites separated
• 2 Tablespoons granulated sugar
• 1 Tablespoon lemon zest from 1 lemon
• 1 teaspoon vanilla extract
• 3/4 cup ricotta cheese
• fresh strawberries diced for serving

Instructions

 

• Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
• In a small bowl, sift together flour, baking powder, and salt; set aside.
• Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
• Stir the cooled milk/butter mixture into the sugar/egg yolk mixture. Then stir in the dry ingredients and stir just until combined (don’t over mix!)
• Gently fold the ricotta into the batter, again being careful not to over mix.
• In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
• Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer.
• Cook until bubbles form on top, then flip and cook until golden and cooked through.
• Serve with freshly strawberries and a dusting of powdered sugar, if desired.

Nutrition

Calories: 116kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 51mgSodium: 134mgPotassium: 102mgSugar: 2gVitamin A: 235IUVitamin C: 0.5mgCalcium: 69mgIron: 0.7mg

Keyword citrus pancakes, creamy ricotta pancakes, fluffy breakfast, gourmet breakfast recipes, Italian-inspired brunch

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