Lemon Ricotta Pancakes with Berries

Last Sunday, I woke up craving something special but didn't want to spend hours in the kitchen. The ricotta sitting in my fridge caught my eye, and suddenly I remembered these pancakes my grandmother used to make when I was little. She'd always say the secret was folding in those egg whites until your arms felt like they might fall off.

I first made these for my sister's birthday brunch last spring. She took one bite, closed her eyes, and refused to share the rest of her stack with anyone. Now every time she visits, she asks if I have ricotta in the fridge before she even says hello.

Ingredients

• 1 cup (250 g) ricotta cheese: Fullfat gives the best texture and richness, though part skim works in a pinch
• 1 cup (120 g) allpurpose flour: Spoon and level it instead of scooping directly to avoid packing too much in
• 2 tablespoons granulated sugar: Just enough to lightly sweeten without making these dessertlike
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: This doubleacting combination ensures maximum rise
• 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness
• 2 large eggs, separated: Beating the whites separately is what creates that cloudlike texture
• 3/4 cup (180 ml) whole milk: Room temperature incorporates more easily into the batter
• 2 tablespoons unsalted butter, melted: Adds richness and helps create a golden crust
• Zest of 1 large lemon: Use a microplane to get just the yellow part, none of the bitter pith
• 1 teaspoon vanilla extract: Pure extract makes a noticeable difference here
• 1 1/2 cups mixed fresh berries: Whatever looks best at the market will work beautifully
• 1 tablespoon granulated sugar: Helps draw out the natural juices from the berries
• 1 tablespoon fresh lemon juice: Brightens the berry topping and balances the sugar

Instructions

Prepare the berry topping:

In a small bowl, gently toss the mixed berries with 1 tablespoon sugar and lemon juice. Set aside to macerate while you prepare the pancakes.

Mix the dry ingredients:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

Combine the wet mixture:

In another bowl, combine ricotta cheese, milk, melted butter, egg yolks, lemon zest, and vanilla extract. Mix until smooth and creamy.

Make the batter:

Add the ricotta mixture to the dry ingredients and mix gently until just combined. The batter will look slightly thick and lumpy.

Whip the egg whites:

In a clean bowl, beat egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until incorporated.

Heat your pan:

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. You want it hot enough that a drop of water sizzles.

Cook the pancakes:

Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and edges look set. Flip and cook for another 1 to 2 minutes until golden and cooked through.

Stack and serve:

Stack pancakes on plates and top with the macerated berries. Add a drizzle of maple syrup or sprinkle of powdered sugar if you like.

Save

My partner accidentally flipped one onto the floor last time I made these and looked genuinely heartbroken. That's when I knew this recipe had become a household staple.

Getting the Fluffiest Texture

The folding technique is crucial here. Use a rubber spatula and cut through the middle of the batter, then scrape along the bottom and fold over the top. Repeat gently just until no white streaks remain. Overdeflating those whipped whites is the quickest way to dense pancakes.

Berry Variations That Work

While mixed berries are classic, I've made these with just strawberries in summer and only blueberries in early fall. Sliced peaches or chopped stone fruits work beautifully too. In winter, frozen berries thawed and drained work surprisingly well, though fresh really does shine brightest here.

Make Ahead and Storage Tips

You can mix the dry and wet ingredients separately the night before and keep them refrigerated. In the morning, just combine them and whip the egg whites. Leftover cooked pancakes reheat beautifully in a 300°F oven for about 5 minutes.

• Cooked pancakes keep in the refrigerator for up to 3 days
• The berry topping is best used within a day, though it's still tasty on day two
• Freeze cooled pancakes between layers of parchment for up to a month

Save

There's something about a stack of these pancakes that makes even a regular Tuesday feel like a celebration. Hope they bring that same joy to your table.

Questions & Answers

→ How do ricotta and lemon zest affect pancake texture?

Ricotta makes pancakes moist and tender while lemon zest adds a fresh, bright flavor that complements the richness.

→ What’s the best way to fold egg whites into the batter?

Gently fold whipped egg whites in small portions using a spatula to maintain airiness without deflating them.

→ Can I use other berries for the topping?

Yes, mixing strawberries, blueberries, raspberries, or blackberries creates a sweet and colorful berry medley.

→ How should I cook the pancakes for best results?

Use a nonstick skillet over medium heat, cook until bubbles form on the surface, then flip and cook until golden.

→ Are there suggested variations to enhance flavor?

Adding chocolate chips or a splash of lemon juice in the batter provides a twist, and pairing with fresh juice or Prosecco complements brunch nicely.