Lemon Ricotta Pancakes Berries (Printable)
Light and fluffy pancakes with creamy ricotta, lemon zest, and fresh mixed berries topping for a flavorful brunch.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup ricotta cheese
02 - 2 large eggs, separated
03 - 3/4 cup milk
04 - 2 tbsp unsalted butter, melted
05 - Zest of 1 lemon
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tsp vanilla extract
→ Dry Ingredients
08 - 1 cup all-purpose flour
09 - 2 tbsp granulated sugar
10 - 1 tsp baking powder
11 - 1/4 tsp baking soda
12 - 1/4 tsp salt
→ For Serving
13 - 1 1/2 cups mixed fresh berries
14 - Maple syrup, to taste
15 - Powdered sugar, for dusting
# How to Make:
01 - Whisk together ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract in a large bowl until completely smooth and creamy.
02 - Mix flour, sugar, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening agents.
03 - Gently fold the dry ingredients into the wet mixture until just combined. The batter should remain slightly lumpy—do not overmix as this will toughen the pancakes.
04 - Using a hand mixer or whisk, beat the egg whites in a clean bowl until soft peaks form. The whites should hold their shape when the whisk is lifted.
05 - Gently fold the beaten egg whites into the pancake batter using a spatula, using sweeping motions to preserve as much air as possible for maximum fluffiness.
06 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, wiping away any excess with a paper towel.
07 - Pour 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 and cook for an additional 1–2 minutes until golden brown and cooked through.
08 - Stack pancakes warm on plates. Top generously with fresh mixed berries, drizzle with maple syrup, and dust with powdered sugar if desired. Serve immediately.
# Helpful Tips:
01 -
- The ricotta creates this impossibly fluffy texture while keeping each bite moist and tender, nothing like the dense diner pancakes youre used to
- Lemon zest cuts through the richness so these taste indulgent but somehow still feel light and fresh on your tongue
02 -
- Overmixing is the enemy, keep some flour visible when you stop stirring and let the residual moisture finish the job
- Lettting the batter rest for ten minutes before cooking makes them fluffier, I learned this after making sad flat ones too many times
03 -
- Room temperature ricotta blends more smoothly, take it out of the fridge an hour before you start
- The griddle is ready when a drop of water dances across the surface but does not evaporate immediately