Lemon Ricotta Pancakes Berries (Printable Version)

Tangy lemon zest and creamy ricotta create fluffy pancakes topped with fresh mixed berries and a drizzle of maple syrup.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 3/4 cup whole milk ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tbsp unsalted butter, melted and cooled
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon (about 1 tbsp)
12 - 2 tbsp fresh lemon juice

→ For Serving

13 - 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
14 - 2 tbsp maple syrup or honey
15 - Powdered sugar, for dusting (optional)

# Step-by-Step:

01 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a large bowl, combine ricotta, whole milk, egg yolks, melted butter, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
03 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
04 - In a clean bowl, whisk the egg whites until soft peaks form.
05 - Carefully fold the whipped egg whites into the batter to maintain a light and fluffy texture.
06 - Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form and edges are set. Flip and cook for another 1 to 2 minutes until golden and cooked through.
08 - Serve warm pancakes topped with mixed berries and drizzled with maple syrup or honey. Dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The ricotta makes these pancakes incredibly fluffy and moist, almost like eating a sweet cheese cloud.
  • Lemon zest adds a bright, fresh flavor that wakes up your taste buds without being too tart.
  • Theyre fancy enough for brunch guests but simple enough for a lazy weekend morning.
  • The mixed berries give you a burst of color and natural sweetness in every forkful.
02 -
  • Do not overmix the batter after adding the flour, or your pancakes will turn out tough and chewy instead of tender.
  • Make sure the egg whites are whipped in a completely clean bowl, or they wont reach soft peaks.
  • Let the melted butter cool slightly before adding it to the batter so it doesnt scramble the eggs.
  • Keep the heat at medium, if the skillet is too hot, the pancakes will burn on the outside before cooking through.
03 -
  • Use room temperature ricotta and eggs for a smoother batter that blends more easily.
  • Zest the lemon directly over the bowl to capture all the fragrant oils.
  • If the batter feels too thick, add a splash more milk, one tablespoon at a time.
  • Let the first pancake be your test, adjust the heat if it cooks too fast or too slow.

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