Lemon Ricotta Pancakes

Lemon Ricotta Pancakes Recipe

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Leanne D.


Since pancakes are so popular at the Sunday breakfast,I'm always looking for a good sounding pancake recipe.Everyone,young and old loves the flavored pancakes and they especially like fruit toppings.I think those will be good with strawberries.

★★★★★ 1 vote


1 1/2 c flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 c buttermilk
2 large eggs,separated
1 tablespoon grated lemon peel
1/3 c ricotta cheese


1In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

About Lemon Ricotta Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American