Lemon Ricotta Pancakes Honey (Printable)
Tangy lemon and creamy ricotta blend with honey drizzle for a light and fluffy breakfast delight.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ For Serving
13 - Honey, for drizzling
14 - Fresh berries (optional)
15 - Extra lemon zest (optional)
# How-to Steps:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
02 - In a separate large bowl, blend ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Add the dry ingredients to the wet mixture, stirring gently until just combined without overmixing.
04 - Beat egg whites using a whisk or hand mixer until soft peaks form to ensure a light texture.
05 - Carefully fold the whipped egg whites into the batter until fully incorporated, preserving airiness.
06 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup portions of batter onto skillet. Cook until bubbles appear on surface and edges set, 2–3 minutes. Flip and cook 1–2 minutes until golden and cooked through.
08 - Serve warm, drizzled with honey and garnished with fresh berries and extra lemon zest if desired.
# Expert Pointers:
01 -
- They're impossibly fluffy thanks to whipped egg whites, but you don't need any fancy techniques or weird ingredients to pull it off.
- The lemon and honey combination tastes elegant enough for guests but feels homey enough to make on a Tuesday morning just for yourself.
02 -
- Skipping the egg white whipping is like skipping the whole point of making these pancakes, they'll be fine but nowhere near as special as they could be.
- The batter actually gets better if you let it rest for five minutes after folding in the whites, the structure settles and they cook more evenly.
03 -
- Let your ingredients sit at room temperature for 30 minutes before you start, especially the ricotta and eggs, they'll incorporate more smoothly and your pancakes will have better texture.
- If your griddle tends to run hot, stick with medium or medium-low heat, these pancakes can brown too quickly on the outside before the inside cooks through.