Fluffy Lemon Ricotta Pancakes Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12 pancakes
Ingredients
  • 3 cups mixed fresh berries (such as sliced strawberries, blueberries, and blackberries)
  • 1 tablespoon honey
  • 3 tablespoons freshly squeezed lemon juice, divided
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar, divided
  • ½ teaspoon salt
  • 1 tablespoon finely grated lemon zest (of roughly 1 large lemon)
  • 3 large eggs, at room temperature, yolks and whites separated
  • 1 cup whole milk ricotta cheese
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ cup (½ stick) butter, divided
Directions
  1. Combine berries with honey and 1 tablespoon lemon juice in a large bowl. Set aside.
  2. In a separate large bowl, whisk together the flour, baking powder, 2 tablespoons sugar, salt, and lemon zest.
  3. In a separate medium bowl, whisk together the egg yolks, ricotta, buttermilk, vanilla, and remaining 2 tablespoons lemon juice until very smooth.
  4. In another bowl and using a stand mixer or electric hand mixer, whip egg whites on high speed, gradually adding the remaining 2 tablespoons sugar, until stiff peaks form.
  5. Add ricotta mixture to the flour mixture and whisk until combined. (The batter will be quite thick.)
  6. Using a rubber spatula, gently fold the whipped egg whites into the batter until just combined.
  7. Melt 1 tablespoon butter in a large skillet over medium heat.
  8. Use a 2-ounce ice cream scoop or ¼ cup measuring cup to gently drop batter into the skillet, 3 pancakes at a time.
  9. Cook pancakes on the first side until golden brown and starting to dry around the edges, about 2-3 minutes.
  10. Flip pancakes and cook for another 2-3 minutes until golden on the other side.
  11. Transfer pancakes to a platter and repeat the cooking process with the remaining butter and batter.
  12. Serve pancakes warm with macerated berries on top.