Lemon Ricotta Pancakes Berries (Printable)

Fluffy ricotta and lemon pancakes topped with fresh mixed berries for a bright breakfast treat.

# What You'll Need:

→ Pancake Batter

01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs, separated
07 - 3/4 cup whole milk
08 - 2 tablespoons unsalted butter, melted
09 - Zest of 1 lemon
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon vanilla extract

→ For Cooking

12 - 1 to 2 tablespoons unsalted butter or neutral oil, for greasing pan

→ Topping

13 - 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
14 - 2 tablespoons maple syrup or honey (optional)
15 - Powdered sugar, for dusting (optional)

# How to Make It:

01 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
02 - In a separate bowl, blend ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
03 - Add wet ingredients to dry ingredients and stir until just combined, avoiding overmixing.
04 - Beat egg whites until soft peaks form, then gently fold them into the batter to maintain lightness.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form and edges set, then flip and cook another 1 to 2 minutes until golden and cooked through.
07 - Transfer cooked pancakes to a plate and keep warm while cooking remaining batter.
08 - Stack pancakes and top with fresh berries, drizzle with maple syrup or honey, and dust with powdered sugar if desired.

# Expert Suggestions:

01 -
  • They're impossibly fluffy without feeling heavy—the ricotta keeps them tender while the beaten egg whites make them cloud-like
  • The lemon and berries together create a brightness that makes even a quiet Tuesday morning feel like a celebration
  • Once you master the technique, you'll find yourself making these for every brunch, and everyone will ask for the recipe
02 -
  • Do not overmix the batter. I learned this the hard way after years of making dense, rubbery pancakes. The moment you stop seeing dry flour, you stop stirring. Lumps cook out; overmixing toughens the gluten.
  • Separating the eggs changes everything. The whites whipped into peaks create steam pockets that make these pancakes airy in a way no amount of baking powder alone can achieve.
  • Don't skip the lemon zest. That's where the flavor lives. The juice alone is not enough; the zest brings oils and brightness that transform these from good pancakes into memorable ones.
03 -
  • Make the batter the night before and refrigerate it. The flour hydrates more fully overnight, and you get even fluffier pancakes in the morning. Just fold in the egg whites fresh on the day of cooking.
  • If your berries are tart, toss them with a tiny pinch of sugar ten minutes before serving. It draws out their juices and deepens their flavor without making them cloyingly sweet.

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