Ingredients
1 cup ricotta cheese (whole milk)
3/4 cup milk
3 large eggs, separated
1 tsp vanilla extract
1 tbsp lemon zest (about 1 lemon)
2 tbsp lemon juice (freshly squeezed)
3/4 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Butter or oil, for cooking
Fresh berries (strawberries, blueberries, raspberries) for topping
Maple syrup, for serving
Instructions
In a large bowl, whisk together the ricotta, milk, egg yolks, vanilla, lemon zest, and lemon juice until smooth.
In a separate bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Add the dry ingredients into the wet mixture and stir gently until just combined. Do not overmix.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter using a spatula. This will make your pancakes ultra fluffy.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes per side, or until golden brown and cooked through.
Serve warm with fresh berries and maple syrup.
Notes
Don’t skip whipping the egg whites — this is the key to the fluffiness.
Ricotta should be full-fat for best results.
Batter will be thick — that’s normal.
Add a handful of blueberries or chocolate chips to the batter for a fun variation.
These pancakes reheat well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 310 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 135mg