Lemon Ricotta Pancakes Berries (Print)
Light, fluffy lemon ricotta pancakes topped with fresh mixed berries and a hint of citrus brightness.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract
→ For Serving
13 - 1 1/2 cups mixed fresh berries
14 - 2 tablespoons maple syrup or honey (optional)
15 - Powdered sugar for dusting (optional)
# How To Make It:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
02 - Combine ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla in a separate bowl. Mix until completely smooth.
03 - Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined. Small lumps are acceptable; do not overmix.
04 - Beat egg whites in a clean bowl until soft peaks form. Gently fold into batter using a spatula until just incorporated.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form on surface and edges appear set. Flip and cook 1-2 minutes until golden brown and cooked through.
07 - Arrange pancakes on plates. Top with fresh mixed berries, drizzle with maple syrup or honey if desired, and dust with powdered sugar.
# Expert Advice:
01 -
- The ricotta creates an incredibly tender crumb that stays moist long after they leave the griddle
- Fresh lemon cuts through the richness, making these feel light rather than heavy
02 -
- Overbeating the egg whites will make them grainy and hard to fold in, so stop at soft peaks every time
- Letting the batter rest for 10 minutes before cooking results in more tender pancakes
03 -
- Room temperature ingredients combine more smoothly, so pull everything out about 30 minutes before starting
- A cast iron skillet holds heat better than nonstick, giving you more consistent browning