Ricotta-Lemon Pancakes

I know, I know.  I recently proclaimed myself a waffle lover and you’re wondering how and why I’ve changed my mind so quickly.  I haven’t–still a waffle girl.  But I sure enjoyed every bite of these delicious, light, and fluffy pancakes.  The lemon flavor wasn’t overpowering, which made them the perfect palette for a good helping of fresh berries.  How could I find anything wrong with that?

lemon ricotta pancakes

Ricotta-Lemon Pancakes

from Williams-Sonoma, Essentials of Healthful Cooking

printer-friendly recipe


1 c. part-skim ricotta cheese

1/4 c. 1% milk

3 large eggs, separated

2 TBSP granulated sugar

1/3 c. all-purpose flour

1 TBSP grated lemon zest

Kosher salt

pinch of cream of tartar

4 c. mixed berries

1 TBSP fresh lemon juice

about 1 TBSP canola oil

1-2 TBSP confectioners’ sugar


1.  Preheat the oven to 250 degrees Farenheit.

2.  Place the ricotta in a large bowl.  Add the milk, egg yolks, and granulates sugar and whisk to combine.  Add the flour, lemon zest, and 1/4 tsp. salt.  Fold until blended.

3.  In a separate bowl, combine the egg whites and cream of tartar and, using a whisk or handheld mixer on medium speed, beat until soft peaks form.  Using a rubber spatula, fold the whites into the ricotta mixture until just blended.

4.  In medium bowl, combine the berries and lemon juice.  Stir gently to blend and set aside.

5.  Place a large nonstick griddle or frying pan with low sides over medium heat.  (Hot enough for a drop of water to sizzle and immediately evaporate.)  Brush the surface with a thin layer of canola oil.

6.  For each pancake, ladle a scant 1/3 c. batter onto the hot surface.  Reduce the heat to medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, about 4-5 minutes.  Carefully flip and cook until the other side is slightly browned, 2-3 minutes longer.

7.  Transfer to an oven-proof platter and place in the oven to keep warm.  Do not cover the pancakes or they will get soggy.  Repeat with the remaining batter.

8.  Just before serving, dust pancakes with confectioners’ sugar.  Serve berries on the side.  Makes 12 pancakes.

one year ago: banana-nut bread and the best snickerdoodles ever!

two years ago: heirloom caprese salad with pesto vinaigrette

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  1. Alice
    September 11, 2010 / 2:12 am

    How sweet…

  2. The Urban Baker
    September 11, 2010 / 4:41 am

    we are a huge lemon-ricotta pancake household. looks yummy. sweet story!

  3. Anonymous
    September 11, 2010 / 9:04 pm

    If you use fresh ricotta it will be a lot better.

  4. Kelsey
    September 11, 2010 / 10:36 pm

    Thank you for your comment. I'm sure fresh ricotta would be a nice addition, but both my fiance and I were quite happy with the recipe as is. Perhaps when you make these, you can try them with the fresh ricotta. You'll have to let me know how it goes.

  5. All Things Yummy
    September 12, 2010 / 7:38 am

    that's so sweet. little gestures like making the food he likes is such a warm simple way of making him feel loved. my husband is that way with my cooking. it's really nice to be appreciated.

  6. Natalie
    September 13, 2010 / 4:29 pm

    aw so sweet! and the pancakes look yummy too!!

  7. Anonymous
    September 13, 2010 / 4:39 pm

    I agree. It probably would be better if you used fresh ricotta. Also, I would start raising chickens to have fresher eggs, grown your own berries, and mill your own flour as well.

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