Lemon Ricotta Pancakes Berries (Printable version)
Fluffy lemon ricotta pancakes topped with a sweet medley of fresh berries for a vibrant start.
# What you need:
→ Pancakes
01 - 1 cup (250 g) ricotta cheese
02 - 1 cup (120 g) all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs, separated
08 - 3/4 cup (180 ml) whole milk
09 - 2 tablespoons unsalted butter, melted
10 - Zest of 1 large lemon
11 - 1 teaspoon vanilla extract
→ Berry Topping
12 - 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
13 - 1 tablespoon granulated sugar
14 - 1 tablespoon fresh lemon juice
→ For Serving (optional)
15 - Maple syrup
16 - Powdered sugar
# How to make it:
01 - Gently toss mixed berries with 1 tablespoon sugar and lemon juice in small bowl. Set aside to macerate while preparing pancakes.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in large mixing bowl until well blended.
03 - Combine ricotta cheese, milk, melted butter, egg yolks, lemon zest, and vanilla extract in separate bowl. Mix until smooth and creamy.
04 - Add ricotta mixture to dry ingredients. Mix gently until just combined, being careful not to overmix.
05 - Beat egg whites in clean bowl until soft peaks form. Gently fold whipped egg whites into batter until fully incorporated.
06 - Heat nonstick skillet or griddle over medium heat. Lightly grease with butter.
07 - Pour 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles appear on surface and edges look set. Flip and cook 1–2 minutes until golden and cooked through. Repeat with remaining batter.
08 - Stack pancakes on plates. Top with macerated berries. Drizzle with maple syrup or sprinkle with powdered sugar if desired.
# Expert tips:
01 -
- The ricotta makes these impossibly tender while still keeping a fluffy texture that feels like eating clouds for breakfast
- Fresh lemon zest cuts through the richness just enough to make you want another stack
02 -
- Overmixing the batter will make the pancakes tough so fold everything together gently and stop as soon as combined
- The egg white folding step might feel like extra work but it is absolutely worth it for that restaurant quality fluffiness
03 -
- A cast iron skillet holds heat evenly and gives the best golden brown crust
- Room temperature ingredients mix more smoothly so take everything out about twenty minutes before you start