Save Last spring my sister came over unexpectedly and I had to throw something together with what I had in the fridge. The ricotta was meant for lasagna that never happened and these lemons were sitting on the counter looking sad. We ended up eating them standing up in the kitchen and she asked for the recipe three times that morning.
I made these for my dads birthday brunch last month and he actually put down his newspaper to take a second bite. Usually he just says thats nice and keeps reading but these stopped him cold.
Ingredients
- All purpose flour: The structure builder here. Dont pack it down or your pancakes turn into hockey pucks
- Granulated sugar: Just enough to balance the lemon tang without making these dessert sweet
- Baking powder and baking soda: The double agents that give you lift. Make sure yours are fresh or they will not do their job
- Salt: Essential for making all the flavors pop. Skip it and everything tastes flat
- Ricotta cheese: The secret weapon for texture. Whole milk ricotta gives you the fluffiest results
- Eggs separated: Beating the whites is what makes these clouds instead of discs. Worth the extra bowl
- Milk: Thins the ricotta just enough so the batter spreads but does not run
- Unsalted butter melted: For flavor and tenderness. Let it cool so you do not scramble the egg yolks
- Lemon zest: Where all the lemon oil lives. Zest before you juice or it is impossible to hold
- Fresh lemon juice: Brightens everything and reacts with the baking soda for extra rise
- Vanilla extract: Rounds out the sharp lemon notes with warmth
Instructions
- Whisk the dry team:
- Sift or just whisk the flour sugar baking powder baking soda and salt together in a big bowl. Get some air in there now and your pancakes will be lighter for it
- Mix the wet base:
- Beat the ricotta egg yolks milk butter lemon zest lemon juice and vanilla until smooth. It will look a little grainy from the cheese but that is totally normal
- Bring them together gently:
- Pour the wet into the dry and fold with a spatula until just combined. Some dry streaks are better than overmixing which makes tough pancakes
- Give it some air:
- Whip those egg whites in a clean bowl until soft peaks form then fold them into the batter. This feels fussy but it is what makes these restaurant quality instead of just okay
- Get your pan ready:
- Heat a skillet over medium heat and add just enough butter to coat the surface. You want it sizzling but not smoking or the bottoms burn before middles cook
- Cook with patience:
- Pour about 1/4 cup batter per pancake and wait for bubbles to form and edges to set. Flip when they look dry around the edges then give them another minute or two on the second side
- Server them warm:
- These are best straight from the pan but keep them on a baking sheet in a 200°F oven if you are feeding a crowd. Top with whatever makes you happy
Save My neighbor smelled these cooking through our shared wall and knocked on the door with a container of strawberries. Sometimes food starts the best kind of conversations.
Make Them Ahead
Mix everything except the egg whites the night before and keep it in the fridge. Whip the whites and fold them in right before cooking. You cannot hold the batter once the whites are added or you lose all that lovely fluffiness.
Playing with Variations
Berries folded into the batter right before cooking work beautifully. Blueberries or raspberries barely burst and create these little pockets of jam. Just do not stir too much or you will have gray purple pancakes.
Serving Ideas That Work
Beyond maple syrup these are fantastic with a dollop of Greek yogurt and some honey. The tangy creamy topping plays so nicely with the lemon. In summer fresh sliced peaches are absolutely perfect.
- Leftovers reheat surprisingly well in the toaster give them a try next morning
- A splash of orange juice in the batter changes the whole flavor profile
- These freeze well separated by parchment paper for quick weekday breakfasts
Save There is something about lemon in the morning that makes the whole day feel possible. Hope these become part of your kitchen story too.
Recipe FAQs
- → How can I make the pancakes fluffier?
Whisk the egg whites separately until soft peaks form and gently fold them into the batter to maintain an airy texture.
- → Can I substitute part-skim ricotta?
Yes, part-skim ricotta works fine and provides a lighter texture without compromising flavor.
- → What is the best way to get a lemon flavor without adding sourness?
Use lemon zest and a small amount of fresh lemon juice to impart bright citrus notes without overwhelming sourness.
- → How do I prevent the pancakes from sticking to the skillet?
Lightly grease the non-stick skillet with butter or oil before cooking each batch to ensure easy flipping.
- → What toppings pair well with these pancakes?
Maple syrup, fresh berries like raspberries or blueberries, and a dusting of powdered sugar complement the flavors beautifully.