Lemon Ricotta Pancakes
sandravalvassori.com
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. UPDATE: I no longer beat the egg whites separately. My original recipe for these lemon ricotta pancakes called for separating the eggs. I decided the extra fuss was not really worth it, especially first thing in the morning. I now skip that step and find that these pancakes are still incredibly light, airy and fluffy.
Servings: 15 small pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest from 2 lemons, about 1 tablespoon
- 2 Tablespoons granulated sugar
- 3 large eggs (2 whole eggs and 1 egg white - *see notes)
- 1 cup (250g) full-fat ricotta cheese
- 1 cup buttermilk *see notes for substitutes
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter melted
- 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 fragrant and slightly moist. Add 2 whole eggs plus 1 egg white and whisk until well-beaten and slightly foamy. Add the ricotta cheese, buttermilk, lemon juice, vanilla, and melted butter. Whisk again until mostly smooth (a few small lumps from the ricotta are perfectly fine).
- Add the wet ingredients to the dry ingredients and gently stir with a spatula until just combined. Do not overmix—the batter should be slightly lumpy. Let sit for at least 5 minutes while you heat up the pan or griddle.
- Heat a griddle or large skillet over medium to medium-low heat. Once the griddle is hot, add enough oil to coat the surface. Scoop a scant 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Gently flip and cook until golden brown and cooked through, about 1 to 2 minutes more.
- Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a low oven while you cook the remaining batter (you will need to continue adding oil in between batches). Serve warm with yogurt, maple syrup, blueberry sauce, whipped cream, and/or fresh berries.
Notes
Eggs: You can absolutely make these with just 2 whole eggs and the pancakes will still be delicious, but I love adding an extra egg white for an even lighter, fluffier texture.
Buttermilk: 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.