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–+ servings
Stack of ultra fluffy golden lemon ricotta pancakes with butter, maple syrup and wild blueberries
Lily Coleman

Ultra-Fluffy Lemon Ricotta Pancakes

Melt-in-your-mouth bakery-style pancakes infused with creamy whole-milk ricotta cheese, vibrant fresh lemon zest, and pure vanilla extract. Incredibly light, custardy, and cloud-fluffy, ready in just 20 minutes for the ultimate weekend brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food, Italian-American
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 3 tbsp granulated sugar for gentle sweetness
  • 2 tsp leavening agents for maximum lift
  • 1/2 tsp sea salt flavor balance
Wet Ingredients & Fresh Citrus
  • 1 cup whole-milk ricotta cheese creamy custard texture
  • 2 large eggs whites whipped for cloud fluffiness
  • 3/4 cup whole milk room temperature
  • 1 tbsp fresh lemon zest bright essential oils
  • 2 tbsp lemon juice activates leavening
  • 1 tsp pure vanilla extract warm floral aroma
  • 2 tbsp unsalted butter melted
  • 1 cup fresh blueberries garnish and serving

Method
 

  1. Whisk Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt until thoroughly aerated and combined.
  2. Mix Ricotta Custard Base: In a separate medium bowl, whisk together ricotta cheese, egg yolks, whole milk, lemon zest, lemon juice, melted butter, and vanilla extract until creamy and smooth.
  3. Whip Egg Whites (Secret Fluff Hack): In a clean small bowl, whip the 2 egg whites with a hand whisk or electric beater for 90 seconds until soft peaks form.
  4. Fold Batter Gently: Pour the ricotta mixture into the dry flour mixture. Stir with a spatula just until barely combined (do not overmix, lumps are okay!). Gently fold in the whipped egg whites in two additions until light, fluffy, and cloud-like.
  5. Griddle to Golden Perfection: Heat a cast-iron skillet or nonstick griddle over medium-low heat and grease lightly with butter. Drop 1/3 cup of batter per pancake. Cook for 2.5 to 3 minutes until bubbles form on top and edges look set. Gently flip and cook 2 minutes more until golden brown and puffed.
  6. Garnish & Serve Warm: Transfer warm pancakes to plates. Crown with sweet cream butter, fresh blueberries, lemon zest ribbons, and a generous pour of warm pure maple syrup.

Nutrition

Calories: 340kcalCarbohydrates: 42gProtein: 14gFat: 13gSaturated Fat: 7gCholesterol: 125mgSodium: 420mgPotassium: 210mgFiber: 2gSugar: 12gVitamin A: 520IUVitamin C: 8mgCalcium: 260mgIron: 2.4mg

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