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Citrus Infusions: Lemon Ricotta Pancakes

Fluffy, tangy, and irresistibly light, lemon ricotta pancakes are a breakfast that brings sunshine to the table. The creamy ricotta adds richness, while fresh lemon juice and zest brighten every bite with a citrusy sparkle. This recipe is simple, yet it feels indulgent—perfect for weekends, brunches, or when you want to treat yourself.

Ingredients (for about 8 pancakes)

1 cup (120 g) all-purpose flour
1 cup (250 g) ricotta cheese
2 large eggs, separated
2 tbsp (30 ml) milk
¼ cup (50 g) granulated sugar
2 tbsp (28 g) unsalted butter, melted
1 tsp (4 g) baking powder
2 tbsp (30 ml) fresh lemon juice
Zest of 1 lemon
A pinch of salt

Optional toppings: powdered sugar, honey, maple syrup, fresh berries, whipped cream, or blueberry compote.

Step-by-Step Method

Step 1: Prepare the Batter Base

In a large mixing bowl, whisk together the ricotta, egg yolks, sugar, lemon juice, and lemon zest until creamy. The ricotta gives the pancakes a velvety texture, while the citrus notes make the base fragrant.

Step 2: Add Dry Ingredients

Sift the flour, baking powder, and salt directly into the ricotta mixture. Stir gently until just combined. Overmixing will toughen the pancakes, so aim for a lumpy, thick batter.

Step 3: Lighten the Batter

In a separate clean bowl, whisk the egg whites until soft peaks form. This step is crucial—it creates airy pancakes. Gently fold the egg whites into the batter in two additions, using a spatula and a light hand to keep the mixture fluffy.

Step 4: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil. The surface should be hot enough that a drop of water sizzles, but not so hot that the butter burns.

Step 5: Cook the Pancakes

Pour about ¼ cup of batter per pancake onto the skillet. Spread slightly to shape. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for 2 minutes until golden brown.

Step 6: Keep Warm & Serve

Place cooked pancakes on a baking sheet in a warm oven (about 90°C / 200°F) while you finish the batch. This ensures they stay fluffy and hot without drying out.

Serving Suggestions

Classic: Drizzle with maple syrup and dust with powdered sugar.
Fruity: Add a spoonful of blueberry or raspberry compote.
Gourmet: Top with mascarpone, honey, and toasted almonds.
Refreshing: Serve with Greek yogurt and fresh mint leaves.

Pair these pancakes with a cup of hot Earl Grey tea, a citrusy mimosa, or freshly squeezed orange juice for a truly luxurious breakfast.

Tips & Variations

For an extra-lemony punch, add a few drops of pure lemon extract.
Replace ricotta with mascarpone for a richer version.
Swap all-purpose flour with almond flour for a nutty, gluten-free twist.
Leftovers? Store in the fridge for up to 3 days and reheat in a toaster or oven.

✨ In every bite of lemon ricotta pancakes, you’ll taste a balance of creamy indulgence and citrus freshness—a breakfast that feels like sunshine on a plate.

Would you like me to also create a blueberry syrup recipe to pair with these pancakes? It’s a classic match for lemon.