Fluffy Lemon Ricotta Pancakes | breakfast for dinner

Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes are light and creamy and brightened with a tang of lemon.

Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author breakfast for dinner


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 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
  • 2/3 cup 1% milk
  • 2 tablespoons butter, melted
  • maple syrup, for serving
  • sliced fruit, 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 2/3 cup measuring scoop, pour the batter onto the griddle into pancakes. 

  6. Cook until bottoms are light brown and bubbles form on top, approx 2-3 minutes. Flip, and cook another 2-3 minutes. 

  7. Serve warm with maple syrup and freshly sliced fruit.

Recipe Notes

Recipe yields approx 12 pancakes, serving 4 people.