Lemon Ricotta Pancakes with Berries (Printable)

Fluffy ricotta pancakes infused with lemon zest and topped with a fresh berry medley.

# What You Need:

→ Pancakes

01 - 1 cup (250 g) ricotta cheese
02 - 1 cup (120 g) all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - 2 tablespoons unsalted butter, melted
10 - Zest of 1 large lemon
11 - 1 teaspoon vanilla extract

→ Berry Topping

12 - 1 1/2 cups mixed fresh berries
13 - 1 tablespoon granulated sugar
14 - 1 tablespoon fresh lemon juice

→ For Serving

15 - Maple syrup
16 - Powdered sugar

# Steps:

01 - Toss mixed berries with sugar and lemon juice in a small bowl. Set aside to macerate while preparing pancakes.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well blended.
03 - Combine ricotta, milk, melted butter, egg yolks, lemon zest, and vanilla in a separate bowl. Mix until completely smooth.
04 - Add ricotta mixture to dry ingredients. Mix gently until just combined, taking care not to overmix the batter.
05 - Beat egg whites in a clean bowl until soft peaks form. Gently fold whipped whites into batter until fully incorporated.
06 - Heat nonstick skillet or griddle over medium heat. Lightly grease with butter to prevent sticking.
07 - Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
08 - Stack pancakes on plates. Top with macerated berries. Drizzle with maple syrup or dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The ricotta makes them incredibly tender and gives a slight tang that balances perfectly with sweet berries
  • They taste like something from a fancy brunch spot but come together in under 30 minutes
  • The light, fluffy texture is absolutely nothing like typical flat, heavy pancakes
02 -
  • Overmixing the batter will make these tough and rubbery, so stop as soon as the flour disappears
  • The egg whites might seem like extra work, but skipping them results in completely ordinary pancakes
  • These reheat surprisingly well in a toaster oven if you want to make a double batch
03 -
  • Room temperature ingredients blend more easily and create a more uniform batter
  • Let the batter rest for 5 minutes before cooking, it helps the flour fully hydrate

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