Mother's Day Lemon Ricotta Pancakes (The Only Recipe You'll Ever Need)
Founders
8-10 pancakes
10 minutes
20 minutes
Soft, creamy, slightly tangy, and elegant — but still simple. These lemon ricotta pancakes feel restaurant-quality without being fussy, making them the perfect centrepiece for a Mother’s Day brunch or any slow weekend morning.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (180g) ricotta cheese
- 2 large eggs, separated
- ⅔ cup (160ml) milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- Butter, for cooking
Directions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk ricotta, egg yolks, milk, vanilla, lemon zest, and lemon juice until smooth.
Stir the wet ingredients into the dry until just combined — a few lumps are fine. Do not overmix.
In a clean bowl, beat the egg whites to soft peaks. Gently fold into the batter in two additions — this is what makes the pancakes exceptionally fluffy.
Heat a lightly buttered pan over medium-low. Cook pancakes 2–3 minutes per side until golden and cooked through.
Serve immediately with your choice of toppings.