Extra-fluffy, golden-edged, with a subtle lemon flavour and a luxuriously creamy interior, these Lemon Ricotta Pancakes are worth getting up for. Serve them for any special occasion breakfast or brunch, or when you're feeling a little bored with the classic pancake.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 15small pancakes
Ingredients
zest from 1 large lemonabout 2 teaspoons
2Tablespoonsgranulated sugar
1cup(250g) full-fat ricotta cheese
1cupbuttermilk *see notes for substitutes
3large eggsyolks and whites separated (*see notes if you don't wish to separate the eggs)
2Tablespoonslemon juice
2Tablespoonsunsalted buttermelted
1teaspoonvanilla extractoptional
1 1/2cupsall-purpose flour
1 teaspoonsbaking powder
1/4teaspoon baking soda
1/2teaspoonsalt
ghee, butter, or coconut oil for cooking pancakes
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, use your fingers to rub the lemon zest into the sugar until the mixture is moist. Add the ricotta cheese, buttermilk, egg yolks, lemon juice, melted butter, and vanilla extract (if using), and whisk until fairly smooth (a few lumps will remain from the ricotta).
Fold in the dry ingredients and use a spatula to stir just until most of the flour is incorporated. Do not overmix.
In the bowl of a stand mixer, or using a hand mixer, whisk egg whites at medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whisk until stiff, but not dry, peaks form, about 2 minutes more.
Gently fold in 1/3 of the egg whites into the batter using circular movements from the bottom to the top to make an airy batter. Repeat twice with remaining whipped egg whites.
Heat a griddle or large skillet over medium to medium-low heat. Once hot, add butter, or oil to the griddle and using a measuring cup, ladle 1/4 cup batter into the skillet. Cook until bubbles rise to the surface and the edges look brown and set, about 2 to 4 minutes. Flip and cook until the other sides are lightly browned and the pancakes look thick and puffed.
Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked. Serve with your choice of icing sugar, maple syrup, blueberry sauce, and/or fresh berries.
Notes
*Beating the egg whites separately is what makes these lemon ricotta pancakes seem almost ethereally. But if that is a step that seems too fussy for you to do first thing in the morning, I get it. Skip that step and simply beat the whole eggs along with the rest of the wet ingredients. Your pancakes may not be as airy or soufflé-like, but they will still be fluffy and delicious.*If you don't have buttermilk, you can mix 1/4 cup plain yogurt with 2/3 cups milk. Depending on the thickness of the yogurt you may need to add a little more milk to thin it out a bit. If you would like to just use milk, add the 2 tablespoons of lemon juice that the recipe calls for to 3/4 cups of milk and let it sit for 10 minutes. The pancakes might not puff up as much but they will still be delicious. TO STORE AND REHEAT
Fridge: Though I prefer to freeze my leftover pancakes, you can also store them in the fridge. Place leftover pancakes between layers of parchment paper in a storage bag or airtight container for up to 4 days.
Freezer: To freeze, let the pancakes cool completely. Place layers of parchment paper between the pancakes and store in a freezer-safe bag or airtight container. Freeze for up to 3 months.
Reheat: I like to pop the pancakes frozen straight into the toaster but they do take a little long to heat up. If you're in a hurry, thaw them for a few seconds in the microwave (I do about 10 seconds a side) before placing them in the toaster. If you are reheating a large batch, you will need to use the oven: Preheat oven to 350ºF. Place pancakes on a baking sheet in a single layer and cover with foil. Transfer to oven for 8-10 minutes for thawed pancakes, or 15 to 20 minutes if frozen.