Lemon and Ricotta Pancakes Berries (Printable)

Fluffy, tangy pancakes enhanced with ricotta and lemon, topped with fresh mixed berries and a drizzle of syrup.

# What's Needed:

→ 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 salt

→ Wet Ingredients

06 - 3/4 cup whole milk ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (about 1 tablespoon)
12 - 2 tablespoons fresh lemon juice

→ For Serving

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

# How to Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a large bowl, blend ricotta, milk, egg yolks, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
03 - Fold the dry mixture gently into the wet mixture until just combined, avoiding overmixing.
04 - Whisk egg whites in a clean bowl until soft peaks form, then fold carefully into the batter to maintain lightness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes until golden and cooked through.
07 - Plate pancakes warm, topping with mixed berries, drizzling with maple syrup or honey, and optionally dusting with powdered sugar.

# Tips for Success:

01 -
  • The ricotta makes them impossibly tender without feeling heavy or dense.
  • Lemon zest adds a wake-up-your-taste-buds brightness that plain pancakes never have.
  • Whipped egg whites create an airy texture that feels almost like eating a sweet cloud.
  • Fresh berries on top make every bite feel a little fancy, even on a weekday.
02 -
  • Do not skip separating the eggs because whipped whites are what make these pancakes so light and airy.
  • Let the melted butter cool before adding it to the ricotta mixture or the heat will cook the egg yolks.
  • Use medium heat on the skillet because too high will burn the outside before the inside cooks through.
  • Fold the egg whites in gently with a spatula, not a whisk, or you will deflate all the air you just worked to create.
03 -
  • Always zest the lemon before juicing it because trying to zest a juiced lemon is nearly impossible.
  • If the batter feels too thick after folding in the egg whites, resist adding more milk because it will deflate the airiness.
  • Use a 1/4 cup measuring cup to portion the batter so all your pancakes cook evenly and look uniform.
  • Grease the skillet lightly between batches to prevent sticking without making the pancakes greasy.

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