Fluffy Lemon Ricotta Pancakes
Thick, cloud-like pancakes with ricotta cheese and lemon zest. These are so good you will not even miss the syrup.
Breakfast · Prep 10 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 250 g ricotta cheese
- 2 eggs, separated
- 130 g all-purpose flour
- 80 ml milk
- 1 lemon, zested
- 2 tbsp sugar
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 20 g butter, for the pan
- 0.25 tsp salt
Regular pancakes are fine. These are not regular pancakes.
The ricotta makes them impossibly fluffy — like, almost souffle-level fluffy. And the lemon zest cuts through the richness so they do not feel heavy. I have been making these every weekend for about a year now and my family still gets excited when they see me pull out the ricotta.
The batter is thick. Like, really thick. Do not add more milk to thin it out — that thickness is what gives you those tall, puffy pancakes instead of flat sad ones.
Pro Tips
- Do NOT overmix the batter. Lumps are fine. Lumps are good. Overmixed = tough pancakes.
- Medium-low heat. These are thick so they need time to cook through without burning the outside.
- Wait for bubbles on the surface before flipping. Then flip once and only once.
- The first pancake is always a throwaway. Accept this and eat it yourself.
Serving
Stack them high, add a dusting of powdered sugar and fresh berries. A drizzle of honey instead of syrup is the move.
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