Fluffy Lemon Ricotta Pancakes Recipe You’ll Crave Forever
Fluffy Middle Eastern-inspired pancakes with zesty lemon and creamy ricotta, perfect for a gourmet brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 2 large eggs (separated)
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/3 cup milk
- 1 tbsp melted butter (plus more for greasing)
- Crushed pistachios (for topping)
- Powdered sugar (for dusting)
- Passion fruit pulp or honey (for drizzling)
Instructions
- Whip egg whites until stiff peaks form.
- Combine ricotta, egg yolks, lemon zest, lemon juice, sugar, and vanilla. Stir in milk and melted butter.
- Sift flour, baking powder, baking soda, and salt. Slowly add to wet mix.
- Gently fold in whipped egg whites—avoid overmixing.
- Cook pancakes for 2–3 minutes per side in a buttered skillet. Top with honey, pistachios, and powdered sugar.
Notes
- For extra fluffiness, let batter rest for 5 minutes before cooking.
- Substitute honey with maple syrup if preferred.
- Use full-fat ricotta for best texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 110mg