Lemon Ricotta Pancakes
Light, lemony ricotta pancakes with a quick berry spoon—perfect for a relaxed brunch.
I love serving them with a simple berry spoon—just warm berries, a little honey, and a squeeze of lemon. It’s a fresh, spoonable topping that soaks into the pancakes in the best way. If you have maple syrup on hand, a drizzle over the top is lovely too.
This recipe is vegetarian and makes about 12 pancakes, serving 4. They’re best fresh off the skillet, but you can keep them warm in a low oven while you finish the batch.
Ingredients
- 1 cup whole-milk ricotta
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs, separated
- 3/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for the pan
- For the berry spoon:
- 2 cups mixed berries (fresh or frozen)
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh lemon juice
- Pinch of fine sea salt
Instructions
- Make the berry spoon: In a small saucepan, combine the berries, honey, lemon juice, and salt. Cook over medium-low heat, stirring occasionally, until the berries soften and release their juices, about 5–7 minutes. If using frozen berries, cook a few minutes longer. Keep warm over low heat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the ricotta, egg yolks, milk, lemon juice, lemon zest, and vanilla until smooth. Whisk in the melted butter.
- Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are fine. Do not overmix.
- In a clean bowl, beat the egg whites with a hand mixer or whisk until soft peaks form. Gently fold the whites into the batter in three additions, keeping as much air as possible.
- Heat a large nonstick skillet or griddle over medium heat. Lightly brush with butter. Pour about 1/4 cup batter per pancake onto the skillet, spreading slightly if needed. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip carefully and cook until golden brown on the second side, about 1–2 minutes more. Transfer to a plate and keep warm in a low oven (200°F/95°C) while you cook the remaining pancakes, brushing the pan with more butter as needed.
- Serve the pancakes warm with the berry spoon and extra lemon zest if you like.
Cook’s tips
- For the fluffiest pancakes, don’t overmix the batter and fold the egg whites in gently.
- If the batter thickens while standing, thin it with a tablespoon of milk.
- A nonstick pan or well-seasoned griddle gives the best golden surface.
- Keep finished pancakes warm in a single layer in a low oven; stacking them can make them soggy.
Substitutions
- Whole-milk ricotta can be replaced with part-skim ricotta, though the pancakes will be slightly less rich.
- Whole milk can be swapped for oat milk or another unsweetened plant milk.
- All-purpose flour can be replaced with a 1:1 gluten-free flour blend.
- Honey can be replaced with maple syrup to keep the berry spoon vegan.
Storage & reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat in a toaster or skillet. The berry spoon keeps refrigerated for up to 5 days.
FAQ
Can I make the batter ahead of time?
The batter is best used immediately after folding in the egg whites. If you need to prep ahead, mix the dry and wet ingredients separately, refrigerate overnight, then fold together just before cooking.
Can I use frozen berries for the berry spoon?
Yes, frozen berries work well. There’s no need to thaw them first; just add a few extra minutes to the cooking time until they’re soft and syrupy.
Why are my pancakes flat?
Overmixing the batter or deflating the egg whites can make pancakes flat. Also, make sure your baking powder and baking soda are fresh, and don’t press down on the pancakes with the spatula while cooking.
Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different but still delicious.
