Lemon Ricotta Pancakes Honey Drizzle (Printable Version)
# What You 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
# Steps to Follow:
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 Notes:
01 -
For extra richness, serve with a dollop of whipped cream or Greek yogurt.
02 -
These pancakes pair beautifully with blueberries or blackberries.
03 -
You can substitute maple syrup for honey if preferred.