Lemon Ricotta Pancakes

These lemon ricotta pancakes are impossibly fluffy, lightly sweet, and best eaten straight from the pan while they're still puffed and warm.

Why I Love It

These are the fluffiest, most tender pancakes. They're a lot like Japanese soufflé pancakes, but much less fussy. No molds, no parchment paper collars, no 25 minute cook-time. 

They're lemony, just sweet enough, and surprisingly simple to make.

But it’s the ricotta that makes them special. It adds a subtle milky sweetness and keeps the pancakes incredibly moist. Combined with whipped egg whites, it creates a batter that cooks up impossibly light with delicate, airy centers and buttery crisp edges. 

I've tested these every which way: more flour, less ricotta, different heat levels, covered and uncovered. This is the version that nails it. The pancakes stay tender and almost custardy in the center while still holding their shape on the skillet.

My favorite way to eat them is straight from the pan while they're at their puffiest. Toss in a handful of fresh blueberries or layer in sliced bananas just before flipping for extra flavor. They're also perfect for soaking up maple syrup, swoops of whipped cream, or homemade lemon curd.

If you're as much of a ricotta person as I am, you should also try these sweet ricotta crepes. The texture couldn't be more different, but they have that same creamy, milky richness.

How to make lemon ricotta pancakes:

Recipe Tips

Whip the egg whites to medium peaks. They should hold their shape but still have a soft curl at the tip. Over-whipped whites are harder to fold into the batter and can lead to denser pancakes.

Fold gently. A few streaks are fine. The goal is to keep as much air in the batter as possible.

Cook low and slow. These pancakes need time to set all the way through. Covering the pan traps steam and helps them rise evenly without burning on the bottom.

Expect some deflation. Even the best ricotta pancakes will settle slightly as they cool. That's normal. Serve them right away and enjoy them at their fluffiest.

Use whole milk ricotta. The extra fat helps create the rich flavor and tender, almost custardy texture that makes these pancakes so good. If you have homemade ricotta on hand, even better!

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