Ricotta and Lemon Pancakes

Ricotta and Lemon Pancakes

Yesterday, I made ricotta cheese at home and ended up with 2 cups of ricotta cheese. I mixed the first cup with some herbs and scallions and spread it over slices of French Baguette. It was superb.

But for the second cup, I wanted to do something really special. Something that emphasizes and appreciates the richness of ricotta cheese. So ended up making these amazing Ricotta and Lemon Pancakes served with homemade blueberry sauce.

To me, these pancakes are the kind of pancakes you would find on the brunch menu of an upscale restaurant. They are just a little more special than your usual plain old pancakes drizzled with maple syrup.

Ricotta and Lemon Pancakes
The star ingredient of this recipe is, you guessed it, the Ricotta cheese. Whipped egg whites folded into a mixture of flour, ricotta cheese, and eggs create the most fluffy and moist pancakes you can imagine.  The tanginess of lemon adds just an additional layer of flavor. A tablespoon of poppy seeds that I decided to add at the very last minute gave it the crunch I love.

Ricotta and Lemon Pancakes

To top it off, I wanted to continue the theme of “something special” and decided to make this homemade blueberry sauce.

So imagine:
Moist and creamy homemade ricotta cheese and lemon, flavored with sugar – turned into light, tender, and pillowy pancakes, topped off with silky homemade blueberry sauce.

It is heaven in my earth.

Ricotta and Lemon Pancakes

Try it; with pancakes, this easy and this good made in your very own kitchen, you may never go back to ordinary flapjacks.

Ricotta and Lemon Pancakes
Serves: 12 pancakes
  • ⅔ cup (3 ½ oz.) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (8 oz.) ricotta cheese (I used homemade ricotta cheese)
  • 2 large eggs, separated + 2 large egg whites (Total of 4 large eggs)
  • ⅓ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 2 tablespoon butter, melted and cooled
  • 1 teaspoon lemon zest
  • 4 tablespoons of fresh lemon juice
  • ¼ cup (1 ¾ oz.) granulated sugar
  • 2 teaspoons vegetable oil
  • 1 cup homemade blueberry sauce
  1. Whisk flour, baking soda, and salt in a bowl. Add ricotta cheese, milk, 2 egg yolks, lemon zest, lemon juice, and vanilla. Whisk it until it is just combined. Gently stir in the butter.
  2. Using a stand mixer fitted with the whisk attachment, whisk egg whites for 1 minute in medium-low speed. Increase the speed to medium and whisk until foamy for 1 more minute. Slowly add the sugar and whisk until soft peaks form (it will be very silky) for 1-2 minutes.
  3. Gently whisk ⅓ of the egg whites and sugar mixture into the flour and ricotta mixture.
  4. Using a spatula, fold in the rest of the egg whites and sugar mixture into the batter.
  5. Heat 1 teaspoon vegetable oil in a 12 inch non-stick skillet in medium heat. Using a paper towel, wipe out the excess oil. Measure ¼ cup of the batter and portion it in 3 places leaving a couple of inches around each pancake. Let it cook 2 minutes, flip, and cook each pancake for another 1 minute or until the edges are set. Repeat it for the rest of the batter.
  6. As you are working with the rest of the batter, you can keep cooked pancakes in a 200-degree oven on a baking sheet sprayed with vegetable oil.
  7. Serve with blueberry sauce and fresh blueberries.
 Adapted from Cook’s Illustrated Magazines’ Lemon Ricotta Pancakes.

Ricotta and Lemon Pancakes

  • Korin

    Yum!! Your photos are gorgeous. These are my favorite type of pancakes, so will definitely be trying out your recipe!ReplyCancel

    • Hi Korin,
      Words cannot describe how delicious they are. :))
      I am happy to hear that you liked the pictures.

      Thanks for stopping by!

  • These turned out GORGEOUS. That first photo? W-O-W. What kind of camera/lens do you use? Is that info on your blog somewhere that I’ve missed?ReplyCancel

    • Hey Lori,
      I took that picture with a 50 mm 1.4f Canon lens. I have been very happy with it. It takes beautiful pictures. Especially close shots like the one you liked.
      My camera is Canon EOS T4i. I think it is a pretty good camera for beginners.
      I have been working on a resources page, similar to yours. Should be up soon.
      Hope all is well. I love the chorizo dish you posted today.. 🙂

      • Thanks for the info, Ice! I really love my 50mm lens, too. But ultimately, I think it’s all about the lighting. Some days, I get really lucky with it, and other days, not so much. haha.ReplyCancel

  • Wow…..looking so YUM.. I love this food.Great idea.ReplyCancel

  • June G.

    I’ve never made pancakes with or made ricotta cheese. Your photos are so lovely, beautiful composition. I’m going to give a go:)ReplyCancel

    • Hi June,
      I was surprised how easy it is to make Ricotta cheese at home. The ricotta and lemon pancakes are delicious.
      Thank you for your comments!
      Let me know how it turns out..

  • Oh my goodness. I am drooling. This just looks like the most perfect breakfast ever, heavenly!!ReplyCancel

  • Sevilsebatli

    Kızım kızım sen iyice olayı aştın!! Aklım başımdan uçtu…. Bu gördüklerim resimler, olağanüstü.. Artık geldiğinde sen yaparsın biz yeriz.. Öpüldünüz canımcımmm.ReplyCancel

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