Strawberry Lemon Ricotta Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 pancakes

These lemon ricotta pancakes are tender, fluffy, and bursting with bright lemon flavor. Ricotta cheese adds a creamy texture that sets these pancakes apart from the ordinary stack. Serve with fresh strawberries, strawberry syrup, or your favorite pancake topping.

Ingredients

• Dry ingredients:
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
• Wet ingredients:
  • 1 cup ricotta cheese (full fat or low fat, not nonfat)
  • 1 cup milk (2% works well; whole or 1% is fine)
  • 3 eggs, separated
  • ¼ cup sugar
  • Zest from 1–2 lemons (adjust for desired lemon flavor)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
• For cooking:
  • Butter or oil for greasing the skillet

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
2. Mix wet ingredients: In a separate bowl, whisk together ricotta, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract.
3. Combine batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
4. Whip egg whites: In another clean bowl, whisk the egg whites with a hand mixer until stiff peaks form.
5. Fold in egg whites: Stir ¼ of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until no streaks remain.
6. Cook pancakes: Heat a skillet or griddle over medium heat and lightly grease with butter. Pour ~⅓ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through. Repeat with remaining batter.

Serving Suggestions

• Top with fresh strawberries and strawberry syrup for a classic pairing.
• Drizzle with maple syrup, buttermilk syrup, or lemon sauce for extra indulgence.
• Serve immediately while warm. Leftovers can be refrigerated and reheated in the microwave or oven.

Tips & Tricks

• For a stronger lemon flavor, use 2 tablespoons of lemon zest.
• Whipping the egg whites is optional but creates an extra fluffy texture.
• These pancakes are best fresh but can be stored for up to 2 days in the fridge.

Nutrition (per 4 pancakes, without cooking butter)

• Calories: 428 kcal
• Carbohydrates: 55 g
• Protein: 19 g
• Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 177 mg
• Sodium: 667 mg
• Sugar: 17 g
• Fiber: 1 g

This recipe is perfect for a weekend brunch or special breakfast. The combination of creamy ricotta and zesty lemon makes it a unique twist on classic pancakes.