Lemon Ricotta Pancakes Berries (Print)

Fluffy lemon ricotta pancakes with a fresh berry topping and a hint of maple syrup.

# What You Need:

→ Pancake Batter

01 - 1 cup (250 g) whole milk 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 fine sea salt
07 - 2 large eggs, separated
08 - 3/4 cup whole milk
09 - Zest of 1 large lemon
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons unsalted butter, melted, plus extra for cooking

→ To Serve

13 - 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
14 - 2 tablespoons pure maple syrup or honey
15 - Powdered sugar for dusting (optional)
16 - Additional lemon zest for garnish (optional)

# How To Make It:

01 - Combine ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter in a large mixing bowl. Whisk until completely smooth and homogeneous.
02 - Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a separate medium bowl until thoroughly blended.
03 - Gently fold the dry ingredients into the ricotta mixture using a spatula. Mix only until just combined and no dry streaks remain. Do not overmix to ensure tender pancakes.
04 - Beat the egg whites in a clean bowl with a hand mixer or stand mixer until stiff peaks form. The whites should hold their shape when the beaters are lifted.
05 - Gently fold the whipped egg whites into the batter using a spatula, cutting through the center and lifting from the bottom. Fold just until incorporated, maintaining the airy texture.
06 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with butter to coat the cooking surface.
07 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set. Flip carefully and cook for 1-2 minutes longer until golden brown and cooked through.
08 - Transfer cooked pancakes to a warm plate. Repeat with remaining batter, adding butter to the skillet as needed. Stack pancakes on serving plates and top generously with fresh berries. Drizzle with maple syrup or honey, dust with powdered sugar if desired, and garnish with additional lemon zest.

# Expert Advice:

01 -
  • The ricotta creates an incredibly tender crumb that practically melts in your mouth
  • Lemon zest and juice add such brightness without being overwhelming
  • These feel fancy enough for company but come together in under 40 minutes
02 -
  • Overmixing the batter will make these tough, so stop as soon as flour disappears
  • The egg white fold is tedious but essential for that cloud like texture, do not skip it
  • These keep beautifully in the freezer between parchment sheets for weekday breakfasts
03 -
  • Let your griddle preheat for at least 5 minutes so pancakes cook evenly
  • Keep finished pancakes in a 200F oven while cooking the rest of the batch
  • If berries are tart, toss them with a teaspoon of sugar before topping

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