One Reader’s Family Called These Lemon Ricotta Pancakes “The Best They’ve Ever Had”
:max_bytes(150000):strip_icc()/20250522-SEA-LemonRicottaPancakes-AmandaSuarez-10-aa2e86e0baa646398b031b4e0212d7a3.jpg?w=780&resize=780,470&ssl=1 "One Reader’s Family Called These Lemon Ricotta Pancakes “The Best They’ve Ever Had”")
Why It Works
- Rubbing lemon zest with the sugar helps draw out its fragrant oils, resulting in a more flavorful pancake.
- Whisking the meringue at a lower speed for longer results in a stronger foam that’s less likely to deflate.
People usually fall into two camps at breakfast time: sweet or savory. While my husband almost always goes for the eggs, potatoes, and bacon, my sweet tooth reigns supreme even at breakfast. I adore French toast, waffles, and pancakes of any kind. Though the basic versions of those breakfast classics are delicious, I enjoy incorporating different ingredients for fun flavor combinations, including the lemon-ricotta pancakes below.
The recipe for these pancakes was originally published on our site in 2009, and I decided to make them after one of our readers, Laurie, wrote in to tell us what a hit they were. “My family said they were the best pancakes they’ve ever had,” Laurie wrote. The lemon is subtle, and the overall flavor is delicious. Definitely better with strawberries on top, but great on their own too with some syrup.”
Like Laurie, I’ve come to love these lemon ricotta pancakes. Though they are slightly fussier than most pancake recipes—you have to separate the eggs and whip the egg whites—they are tender and delicious, with lightness from the meringue, creaminess from the whole milk ricotta, and just the right amount of punch from fresh lemon zest.
I’ve tweaked the original recipe slightly: Instead of just incorporating the lemon zest, I call for tossing the zest with sugar, which draws out the skin’s fragrant oils, giving the pancakes a more potent citrus flavor. You can choose to whip the egg whites by hand with an old-fashioned whisk, which is what the original recipe calls for, but I find it much, much easier and quicker to rely on my good friend the stand mixer. An electric hand mixer will also work, so choose whichever tool (and arm workout level) you prefer. I recommend whisking your egg whites on a lower speed for longer, which produces a sturdier foam that’s less likely to deflate, and may result in dense, rubbery pancakes.
This recipe was developed by Robin Bellinger; the headnote was written by Genevieve Yam.
One Reader’s Family Called These Lemon Ricotta Pancakes “The Best They’ve Ever Had”
Cook Mode
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226 g whole milk ricotta cheese (8 ounces; 1 cup)
3/4 cup (180 ml) whole milk
4 large eggs, separated
1/2 teaspoon vanilla extract
141 g all-purpose flour (5 ounces; 1 cup plus 1 tablespoon)
1 teaspoon baking powder
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
45 g granulated sugar (1 1/2 ounce; 3 tablespoons)
1 teaspoon grated lemon zest
28 g unsalted butter (1 ounce; 2 tablespoons), plus more for serving
Fresh fruit or compote, for serving
Maple syrup, for serving
In a small bowl, combine 1 tablespoon granulated sugar and lemon zest, using your fingers to rub them together until mixture is fragrant, about 30 seconds; set aside.
Serious Eats / Amanda Suarez
In a large bowl, whisk ricotta, milk, egg yolks, vanilla, and lemon sugar to combine; set aside. Using fine-mesh sieve, sift in flour, baking powder, and salt to ricotta mixture. Whisk until just combined.
Serious Eats / Amanda Suarez
In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until they begin to foam, about 1 minute. With mixer running at medium speed, slowly add remaining 2 tablespoons (30 g) sugar. Continue to whisk until meringue is glossy and reaches medium-stiff peaks, about 5 minutes. Using a flexible spatula, gently fold meringue into pancake batter. (Alternatively, egg whites can be whisked in a large bowl using a traditional whisk or an electric hand mixer.)
Serious Eats / Amanda Suarez
Place a wire rack inside a 13- by 18-inch rimmed baking sheet; set aside.
Heat a large electric nonstick griddle to medium heat (350°F/175°C) or large nonstick, cast iron, or carbon steel skillet or stovetop griddle over medium heat. Melt 1/2 tablespoon butter, and, using a 1/3 cup scoop or measuring cup, scoop batter onto griddle or skillet to form 3-inch pancakes spaced 1/2 to 1 inch apart, working in batches if necessary. Cook until bubbles begin to appear on top of batter and bottoms are golden brown, 2 to 3 minutes. Carefully flip pancakes and cook until bottoms are lightly golden and pancakes are cooked through, 2 to 4 minutes. Transfer to prepared wire rack. Repeat with remaining batter. Serve warm with fresh fruit, compote, and/or maple syrup.
Serious Eats / Amanda Suarez
Special Equipment
Whisk, stand mixer or hand mixer, wire rack, rimmed baking sheet, nonstick electric griddle or large nonstick, cast iron, or carbon steel skillet or stovetop griddle
Make-Ahead and Storage
Once cooled, pancakes can be refrigerated in an airtight container for up to 5 days. Reheat in the microwave or a 300°F (150°C) oven until warmed through.
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