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Fluffy Lemon Ricotta Pancakes for Mother’s Day Brunch

Close-up of a stack of three fluffy Lemon ricotta pancakes dusted with powdered sugar.
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Make your Mother’s Day brunch special with these light, fluffy lemon ricotta pancakes. This recipe delivers a sophisticated citrus flavor and soft texture using simple ingredients.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for the griddle

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk these dry ingredients together.
  2. In a separate large bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  5. Fold the beaten egg whites into the pancake batter in two additions, working carefully to keep the batter light and airy.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For an extra spring breakfast idea, serve these fluffy lemon pancakes with fresh berries and a light dusting of powdered sugar.
  • To keep the pancakes warm while you finish cooking the batch, place them on a baking sheet in a 200°F oven.
  • Using whole milk ricotta cheese yields the best, creamiest texture for these ricotta recipes.

Nutrition

Find it online: https://cookingbyjade.com/lemon-ricotta-pancakes-mothers-day-brunch/