Ingredients
1 cup ricotta cheese (whole milk for best texture)
2 large eggs, separated
2 tbsp granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
Pinch of salt
1/4 cup milk (adjust for consistency)
Butter or neutral oil for cooking
6–8 ripe figs, sliced
Honey or maple syrup, for serving
Instructions
In a bowl, whisk together ricotta, egg yolks, sugar, vanilla, lemon zest, and lemon juice until creamy.
In another bowl, sift flour, baking powder, and salt. Gently fold dry ingredients into ricotta mixture. Add milk to loosen if needed.
In a clean bowl, beat egg whites until soft peaks form. Carefully fold into the batter without overmixing.
Heat a skillet over medium-low heat and grease lightly with butter or oil. Scoop about 1/4 cup batter per pancake.
Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and fluffy.
Serve warm with sliced figs on top and a drizzle of honey or maple syrup.
Notes
Don’t overmix the batter; a few lumps are fine.
If fresh figs aren’t available, roasted or dried figs (rehydrated) also work beautifully.
Separate the eggs for extra fluffy texture — totally worth the step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 310 kcal
- Sugar: 10g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 90mg