Ultimate Fluffy Lemon Ricotta Pancakes
These lemon ricotta pancakes are the best because they borrow a key technique from Japanese soufflé pancakes—folding in whipped egg whites—for a supremely light and fluffy texture. Combining the tangy punch of buttermilk and lemon with creamy ricotta, this version delivers a fancy brunch experience that's surprisingly achievable for a weekend morning.
Ingredients
- 3 large eggs, separated
- 1 cup whole-milk ricotta cheese, drained of any excess liquid
- 1 1/4 cups buttermilk
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 large lemon, for zest and juice
- 1 tsp vanilla extract
- For the griddle Unsalted butter or neutral oil, for cooking
Steps
- 1
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
- 2
In a separate medium bowl, whisk the egg yolks, ricotta, buttermilk, melted butter, vanilla extract, the zest of one lemon, and 2 tablespoons of its juice until well-combined and smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix; the batter should be lumpy.
- 4
In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
- 5
Gently fold one-third of the whipped egg whites into the batter to lighten it. Add the remaining whites and fold gently until just a few streaks of white remain, being careful not to deflate the batter.
- 6
Heat a lightly oiled griddle or large nonstick skillet over medium-low heat.
- 7
Using a 1/4-cup measure, pour the batter onto the griddle. Cook for 3-4 minutes on the first side. The pancakes will not bubble like traditional ones; they are ready to flip when the edges look set and the bottom is golden brown.
- 8
Carefully flip the pancakes and cook for another 2-3 minutes on the second side until golden and cooked through.
- 9
Serve immediately, topped with fresh blueberries and warm maple syrup.
Pro tips
- The key to fluffiness is whipping the egg whites to stiff peaks and folding them gently into the batter. This creates a light, airy texture.
- Do not overmix the batter after combining the wet and dry ingredients. A few lumps are perfectly fine and help keep the pancakes tender.
- Cook these pancakes on medium-low heat. The delicate, thick batter needs more time to cook through without burning the exterior.
- Unlike traditional pancakes, these won't bubble much on top. The best sign they're ready to flip is when the edges appear set and you can see a golden-brown crust by peeking underneath.
- If your ricotta seems particularly wet, drain off any excess liquid before measuring to avoid a runny batter and ensure a light texture.