Lemon Ricotta Pancakes Syrup (Printable Format)
Fluffy ricotta and lemon pancakes topped with warm maple syrup and optional fresh berries.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1 cup whole milk ricotta cheese
06 - ¾ cup milk
07 - 2 large eggs, separated
08 - ¼ cup granulated sugar
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract
→ For Cooking
13 - Butter or neutral oil for greasing
→ To Serve
14 - Warm maple syrup
15 - Fresh berries (optional)
16 - Powdered sugar (optional)
# How-To Steps:
01 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
02 - In a large bowl, blend ricotta, milk, egg yolks, sugar, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.
04 - Using a clean bowl, beat egg whites until soft peaks form, then carefully fold into the batter to maintain fluffiness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour about ¼ cup batter for each pancake onto the pan. Cook 2 to 3 minutes until bubbles form and edges set; flip and cook 1 to 2 minutes until golden and cooked through.
07 - Serve warm with maple syrup, fresh berries, and optionally a dusting of powdered sugar.
# Expert Suggestions:
01 -
- They’re fluffy yet moist, with a bright lemon zing that feels like a gentle morning hug.
- The ricotta adds a richness that makes these pancakes stand out in the best way, turning simple ingredients into something memorable.
02 -
- Folding the egg whites carefully is the secret—knocking out the fluff leads to dense pancakes, so be gentle.
- Using fresh lemon zest and juice transforms the flavor unlike any bottled alternative.
03 -
- Let the batter rest a few minutes before cooking to help the flour hydrate fully.
- Fresh lemon zest and soft peaks in egg whites make all the difference for tender, airy pancakes.