I first tasted ricotta pancakes at a farmer’s market café in Northern California. I was instantly hooked—the interior was cloud‑soft, the edges crisp, and the balance of savory and sweet irresistible. Since then, I’ve tested dozens of versions, and this one remains my go‑to.
Ingredients
¾ cup ricotta cheese
2 large eggs, separated
¾ cup whole milk
Zest of 1 lemon
1 tsp vanilla extract
⅔ cup all‑purpose flour
1½ tsp baking powder
2 Tbsp sugar
Pinch of salt
Butter or oil for cooking
Lemon Syrup
½ cup lemon juice
¼ cup sugar
Zest of 1 lemon
Instructions
Syrup First: In a small saucepan, combine lemon juice, sugar, and zest. Simmer for 5–6 minutes until slightly thickened. Set aside.
Pancake Batter: In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, and vanilla.
Dry Ingredients: In a second bowl, whisk flour, baking powder, sugar, and salt. Gently fold dry into wet.
Whip Whites: Beat egg whites to soft peaks. Fold gently into batter—this gives the pancakes their lift.
Cook: Heat butter in a skillet over medium. Cook pancakes 2–3 minutes per side until golden.
Serve stacked high, drizzled with lemon syrup and topped with fresh berries. These pancakes are sunshine on a plate—elegant enough for brunch, easy enough for everyday.
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