Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes | breakfast for dinner

It’s February! Can you believe it? The countdown to Valentine’s Day is on!

Over the next couple of weeks I will share some of my favourite Valentine’s Day-inspired breakfasts – because Valentine’s breakfast is way better than Valentine’s dinner, amiright?! Maybe I’m biased, but I’ll take a homemade breakfast in bed over going out for dinner any day. Serve these Fluffy Lemon Ricotta Pancakes to your sweetie with a mug of steaming coffee and watch their face light up with joy.

Fluffy Lemon Ricotta Pancakes | breakfast for dinner

You may have heard me go on and on about my favourite Fluffy Waffles recipe. It’s the recipe that gets the most breakfast mileage at this house – we love the fluffy tenderness, which comes from a secret ingredient: whipped egg whites.

And so to create the fluffiest pancakes, I’m using the same secret ingredient: whipped egg whites.

Fluffy Lemon Ricotta Pancakes are creamy and soft and make a lovely Valentine's Breakfast.

Whipping your egg whites is an extra step, but it is so worth it. The egg whites provide little air bubbles in your pancake batter so that when you drop it onto a hot griddle, the pancakes get crisp on the outside and stay soft and light on the inside.

In addition to being light and fluffy, these Lemon Ricotta Pancakes are soft and creamy and brightened with a tang of lemon. Use good-quality ricotta for the best flavour.

Fluffy Lemon Ricotta Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon ground nutmeg
  • 4 large eggs, separated
  • 1 cup fresh whole-milk ricotta
  • 4 teaspoons granulated sugar
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla
  • ⅔ cup 1% milk
  • 2 tablespoons butter, melted
  • maple syrup, for serving
  • cut strawberries, for serving
  1. In a large bowl, stir together the flour, baking powder and nutmeg.
  2. In another large bowl, whisk together the egg yolks, ricotta, sugar, lemon zest, vanilla, milk and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. In a small clean bowl, beat the egg whites until medium peaks form. Gently fold one third of the egg whites into the batter, then the next third, then the final third.
  5. Heat a large non-stick griddle or skillet over medium-low heat. Melt a teaspoon of butter to coat the pan. Using a ⅔ cup measuring scoop, pour the batter onto the griddle. Cook until bottom is light brown and bubbles form on top of pancakes, approx 2-3 minutes. Flip, and cook another 2-3 minutes.
  6. Serve warm with maple syrup and fresh cut strawberries.
Recipe yields approx 12 pancakes, serving 4 people.


Recipe adapted from Sarabeth’s Good Morning Cookbook.


  1. Sara February 1, 2016

    These look so fluffy and lovely! Just pinned the recipe and can’t wait to try it this weekend!

  2. […] of wine. I also love to make a heart-shaped celebratory breakfast. Last year I made heart-shaped Lemon Ricotta pancakes, and this year, we’re having these heart-shaped Strawberry Breakfast […]


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: