Lemon Ricotta Pancakes are fluffy, light, and bursting with fresh citrus flavor. A brunch favorite made with simple ingredients for the perfect bite.

Scale

1 cup ricotta cheese

¾ cup milk

2 large eggs, separated

2 tbsp lemon juice

Zest of 1 lemon

¾ cup all-purpose flour

1½ tsp baking powder

1 tbsp sugar

¼ tsp salt

Butter or oil for cooking

1. In a bowl, mix ricotta, milk, egg yolks, lemon juice, and zest.

2. In another bowl, whisk flour, baking powder, sugar, and salt.

3. Combine wet and dry mixtures gently.

4. Whip egg whites to soft peaks and fold into batter.

5. Preheat skillet over medium heat and grease lightly.

6. Scoop ¼ cup batter per pancake onto skillet.

7. Cook 2–3 minutes per side or until golden.

8. Serve warm with your favorite toppings.

Whip egg whites for fluffier pancakes.

Use fresh lemons for zest and juice.

Top with lemon curd, berries, or maple syrup.

Keywords: lemon ricotta pancakes, brunch pancakes, fluffy citrus pancakes