Lemon Ricotta Pancakes

[Photo: Robin Bellinger]

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Lemon Ricotta Pancakes

About This Recipe

Yield:Makes 8 pancakes serving 2 to 3
This recipe appears in: Celebrate Pancake Tuesday Tomorrow


  • 1 cup (about 8 ounces) ricotta cheese
  • 3/4 cup milk
  • 4 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup (about 5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon zest
  • 2 teaspoons unsalted butter, plus more for serving
  • Fruit and/or syrup for serving


  1. 1

    Combine ricotta, milk, egg yolks, and vanilla in a large bowl and whisk until homogenous. Whisk together flour, baking powder, salt, sugar, and lemon zest in a separate bowl. Add the ricotta mixture to the dry ingredients and stir with a wooden spoon until just combined. Some lumps are ok.

  2. 2

    In a separate clean bowl, whisk egg whites until stiff peaks form. Gently fold into batter.

  3. 3

    Heat 1 teaspoon butter in a large non-stick skillet or griddle over medium-low heat until melted. Wipe out with a paper towel. Add four circles of pancake batter using a quarter cup measure. Cook until top side begins to show bubbles, about 2 minutes. Carefully flip and cook until second side is golden brown, about 2 minutes longer. Transfer to a large plate and keep warm in a low oven. Repeat with remaining butter and batter.

  4. 4

    Serve hot with butter, fruit, and syrup.


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