Name: Fluffy Lemon Ricotta Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 large eggs, separated; 125 ml milk (whole milk or semi-skimmed); 250 g ricotta cheese (full-fat); 100 g plain flour, sifted; 1 teaspoon baking powder; pinch of salt; zest from 1/2 lemon; 1/2 tablespoon of lemon juice; 2 tablespoons sunflower oil, for cooking; 80 g greek yoghurt; 100 g strawberries, cut in half or quarters; 100 g blueberries; 1 tablespoon vanilla flavoured powdered sugar (or plain) to scatter on top; 2 tablespoons honey, drizzled when serving

You’ll look forward to starting your day when these stacked lemon ricotta pancakes are served for breakfast! This ricotta pancakes recipe is easy and loved by all. The pancakes are surprisingly light, fluffy, lemony and delicate. Packed with greek yoghurt, blueberries, strawberries and a drizzle of honey they will brighten your day and mood for sure.

Ingredients for ricotta pancakes:

Ricotta: You’ll need 250 g of good quality (full-fat) ricotta cheese.

Milk: Choose between whole or semi-skimmed. Both work well with this recipe.

Eggs: 2 large eggs are required. You’ll need to separate the egg yolks from the egg whites.

Flour: You’ll need to use plain flour. Avoid using self-rising flour because this recipe already calls for the addition of baking powder.

Baking Powder: Add 1 teaspoon of baking powder to the batter. It will make your pancakes fluffy and soft.

Salt: I like to add a pinch of salt to lift all flavours.

Lemon: Use 1/2 lemon zest and 1 teaspoon of lemon juice. Lemon pairs really well with the ricotta cheese. If you don’t like lemon swap it for orange zest and juice using the same amounts. Alternatively, use 1/2 teaspoon of vanilla extract.

Sunflower Oil: About two tablespoons of oil is needed to cook the pancakes. Add 1 tablespoon for the first batch followed by the second one as needed.

Toppings:

Strawberries
Blueberries
Greek Yoghurt
Vanilla Flavoured Powder Sugar (or plain)
Honey

FAQ

How to make pancakes light and fluffy

Separate the eggs. Whip the egg whites separately until soft peaks form. Then, gently fold and combine with the rest of the batter.

Don’t overmix the batter: Mix the ingredients only until everything is combined. In this way, you will avoid deflating the egg whites that actually provide that fluffy and aerated texture. At the same time, the mixture contains flour, and we don’t want to develop the gluten strands contained by it. I mean, developing gluten it’s great when making a brioche or a pizza dough, however, it will actually have the opposite effect here.

Allow the mixture to rest: This is important as the baking powder will activate and also the flour will start to hydrate. As a result, you will obtain a perfectly soft and pillowy texture.

What does ricotta cheese do to pancakes?

First of all, ricotta is healthy and it’s a great source of calcium and vitamins. Adding ricotta to your pancake batter will also create a richer and denser consistency, that can sustain a fluffy texture.

Can you make ricotta pancakes without sugar?

Yes, you can! This recipe does not contain any sugar. It’s up to you if you wish to add a drizzle of honey, agave syrup or other sweeteners of your choice.