Ingredients
1 cup ricotta cheese (whole milk, drained if watery)
2 large eggs, separated
¾ cup milk (whole or 2%)
1 teaspoon vanilla extract
Zest of 1 large lemon
2 tablespoons lemon juice (freshly squeezed)
¾ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons sugar
¼ teaspoon salt
Butter or oil, for cooking
Instructions
In a large bowl, whisk together ricotta cheese, egg yolks, milk, vanilla extract, lemon zest, and lemon juice until smooth.
In a separate bowl, combine flour, baking powder, baking soda, sugar, and salt.
Gently mix the dry ingredients into the ricotta mixture until just combined. Do not overmix.
In a clean bowl, beat egg whites with a hand mixer or whisk until soft peaks form.
Carefully fold the whipped egg whites into the pancake batter using a spatula, just until incorporated.
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Scoop ¼ cup of batter for each pancake. Cook for 2–3 minutes on the first side until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, berries, or powdered sugar.
Notes
For extra lemon flavor, add a touch more zest or a few drops of lemon extract.
Don’t press down the pancakes after flipping — let them stay fluffy.
These pancakes reheat well in the toaster or oven.
Want to make them ahead? Mix the batter (except the egg whites) and fold in whipped whites right before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg