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Lemon Ricotta Pancakes with Berry Zest Topping

Fluffy, moist ricotta pancakes brightened with fresh lemon juice and zest, topped with tart cranberries, blueberries, and sweet maple syrup for the perfect brunch treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup whole-milk ricotta cheese
  • 0.75 cup whole milk
  • 2 large eggs separated
  • 0.25 cup unsalted butter melted
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
Toppings
  • 1 cup fresh berries cranberries and blueberries
  • 1 tbsp orange zest curls
  • 0.5 cup maple syrup warmed

Equipment

  • Mixing bowls
  • Griddle or large skillet
  • Whisk
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  3. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  4. In a clean bowl, beat egg whites with a mixer until stiff peaks form.
  5. Gently fold the egg whites into the batter in two additions to ensure fluffiness.
  6. Heat a lightly greased griddle over medium heat. Pour 1/3 cup batter per pancake.
  7. Cook until bubbles form and pop (2-3 mins), flip, and cook until golden (1-2 mins more).
  8. Serve stack topped with berries, orange zest curls, and warm maple syrup.

Notes

Ensure your ricotta is whole milk for the best texture. For extra lift, ensure the egg whites are beaten to truly stiff peaks before folding.