Lemon Ricotta Pancakes Honey Drizzle (Printable Version)
Fluffy pancakes with ricotta, lemon zest, and honey - a bright, tangy breakfast that's elevated yet simple to prepare.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
→ Wet Ingredients
06 - ¾ cup ricotta cheese
07 - 2 large eggs, separated
08 - ¾ cup whole milk
09 - Zest of 1 lemon
10 - 2 tbsp lemon juice (freshly squeezed)
11 - 1 tsp vanilla extract
→ For Cooking & Serving
12 - Butter or oil for cooking
13 - Honey, for drizzling
14 - Optional: fresh berries, powdered sugar
# Step-by-Step Instructions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, combine ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla. Mix until smooth.
03 - Gently stir the wet mixture into the dry ingredients until just combined (do not overmix).
04 - In a clean bowl, beat egg whites to soft peaks using a hand mixer or whisk.
05 - Fold the egg whites into the pancake batter in two additions, being careful not to deflate the batter.
06 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes per side, or until golden and cooked through.
07 - Serve warm with a generous drizzle of honey and optional fresh berries or powdered sugar.
# Additional Tips::
01 -
- Ready in just 25 minutes from start to finish
- Creates restaurant quality pancakes using simple ingredients
- No special equipment needed beyond basic kitchen tools
- Versatile base for various toppings and flavor combinations
02 -
- These pancakes freeze beautifully for quick weekday breakfasts
- The batter needs to rest for at least 5 minutes before cooking
- Using room temperature ingredients produces the fluffiest results