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Fluffy Lemon Ricotta Pancakes for Mother’s Day Brunch

A tall stack of four fluffy Lemon Ricotta Pancakes drizzled with syrup and dusted heavily with powdered sugar.
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Make resort-level fluffy ricotta pancakes brightened with fresh lemon zest and juice, perfect for an intimate Mother’s Day brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Fold gently until just combined; do not overmix.
  4. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly brush with melted butter.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
  7. Serve immediately with your favorite toppings, such as fresh berries or maple syrup.

Notes

  • For extra fluffiness, ensure your baking powder is fresh.
  • Use whole milk ricotta for the best texture in these fancy breakfast recipes.
  • Consider serving these citrus pancakes with a quick lemon blueberry compote.

Nutrition

Find it online: https://dishicious.com/lemon-ricotta-pancakes-mothers-day-brunch/