Lemon Ricotta Pancakes Berries (Printable)

Tangy lemon and creamy ricotta blend in light pancakes crowned with a fresh berry medley.

# What You'll Need:

→ Pancake Batter

01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs, separated
07 - 3/4 cup whole milk
08 - 2 tablespoons unsalted butter, melted
09 - Zest of 1 lemon
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ For Cooking

12 - 1 to 2 tablespoons unsalted butter or neutral oil, for greasing pan

→ Topping

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

# Directions:

01 - In a large bowl, whisk together the flour, sugar, baking powder, and salt.
02 - In a separate bowl, blend the ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
03 - Add wet ingredients to dry ingredients and stir until just combined without overmixing.
04 - Beat egg whites until soft peaks form and gently fold into the batter to maintain lightness.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles appear and edges set. Flip and cook an additional 1 to 2 minutes until golden and cooked through.
07 - Transfer pancakes to a plate and keep warm while finishing remaining batter.
08 - Stack pancakes and top with fresh berries, drizzle with maple syrup or honey, and dust with powdered sugar if desired.

# Expert Advice:

01 -
  • They're fluffier than any pancake you've made before, with that secret ingredient (ricotta) doing all the heavy lifting while staying completely undetectable
  • The lemon gives you that bright, sophisticated flavor that makes people think you've spent hours on breakfast
  • Fresh berries add natural sweetness and juicy bursts, so you barely need syrup
  • They come together in 35 minutes from craving to plate, perfect for when you want to impress without stress
02 -
  • Separating your eggs isn't fussy—it's the difference between regular pancakes and ones that people ask you to make again. The whipped whites add volume that nothing else can replicate
  • Don't overmix the batter. I learned this the hard way by stirring too enthusiastically and ending up with dense, sad pancakes. The moment you see no dry flour, you stop. That's it
  • Your pan temperature matters enormously. Too hot and they'll brown on the outside before cooking through; too cool and they'll be pale and heavy. Medium heat is your safest bet, and that gentle sizzle when butter hits the pan is your confirm signal
03 -
  • The lemon zest is more important than you think—it's what makes people say 'what is that flavor?' Use a microplane and zest directly into the wet ingredients so you don't lose any of the oils
  • Room temperature ricotta mixes more smoothly and creates a better batter than cold ricotta straight from the fridge, so pull it out about 15 minutes before you start cooking
  • If your berries are watery, pat them dry before topping—wet berries can make the pancakes soggy, and we want them to stay ethereal

Go Back