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Lemon-Ricotta Pancakes Recipe

Name: Lemon-Ricotta Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 large eggs (separated); ¾ cup ricotta cheese; 3 lemons (zested); 2 tbsp lemon juice; 2 tbsp unsalted butter (melted); 1 cup whole milk; ½ tsp vanilla extract; 2 cups pancake mix

All Things Mamma

These lemon-ricotta pancakes are full of bright lemon flavor thanks to the addition of lemon juice and zest. You’ll love the light, fluffy texture too!

Ingredients

2 large eggs (separated)

¾ cup ricotta cheese

3 lemons (zested)

2 tbsp lemon juice

2 tbsp unsalted butter (melted)

1 cup whole milk

½ tsp vanilla extract

2 cups pancake mix

Method

In a large mixing bowl, add the egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla and whisk to combine. Add pancake mix and stir until just combined.

In an electric mixer fitted with a whisk, whip egg whites to soft peaks. Gently fold the egg whites into the pancake batter. Do not overmix.

Coat a nonstick pan with cooking spray (or a tsp of butter) and heat over medium heat. Ladle ¼ cup of batter and cook for 2-3 minutes or until bubbles form on top and bottom is golden brown. Flip and cook for another 2 minutes. Serve with syrup and butter.

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