Description
Lemon Ricotta Pancakes with Fresh Berries are light, creamy, and bursting with bright citrus flavor. Made with fresh ricotta, whipped egg whites, and fragrant lemon zest, these pancakes have a soft, delicate texture and golden exterior. Topped with honey and a colorful mix of raspberries, blueberries, and strawberries, they are perfect for brunch, weekend breakfast, or even dessert.
Ingredients
Scale
- Zest of 2 large lemons
- Juice of 1/2 large lemon
- 100 grams (about 3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- A generous pinch of salt
- 4 large eggs, separated
- 300 grams (10 1/2 ounces) whole milk ricotta cheese
- 30 grams (2 tablespoons) sugar
- 1 teaspoon vanilla extract
- 125 ml (1/2 cup) whole milk
- 2–3 tablespoons softened butter (plus extra for greasing the pan)
- Honey, for drizzling
- Mixed fresh berries (raspberries, blueberries, sliced strawberries)
Instructions
- In a large bowl, whisk together the egg yolks, ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- In a separate bowl, whisk the flour, baking powder, and salt until evenly combined.
- In another clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the dry ingredients to the ricotta mixture, alternating with the milk, stirring gently until just combined.
- Stir one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until fully incorporated without deflating the mixture.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Spoon portions of batter onto the hot surface to form medium pancakes. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes.
- Flip carefully and cook the other side until golden brown and cooked through.
- Transfer to a plate, spread lightly with softened butter, drizzle with honey, and top with fresh mixed berries before serving.
Notes
- Drain ricotta if it appears watery to prevent a runny batter.
- Fold egg whites gently to maintain a light and airy texture.
- Cook over medium heat to avoid over-browning due to the ricotta content.
- Keep cooked pancakes warm in a low oven (90°C/200°F) if preparing in batches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 11g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 165mg
Keywords: Lemon Ricotta Pancakes with Fresh Berries, lemon ricotta pancakes, ricotta pancakes, citrus pancakes, brunch recipe, fluffy pancakes, Italian breakfast, pancakes with berries