Lemon Ricotta Pancakes



Posted April 5, 2022 (Last updated April 5, 2022)



Total Time




Creamy ricotta and lemon zest make these light pancakes a delicate and fragrant centerpiece for weekend brunch.


  • Egg white icon
    Egg white2
  • Ricotta cheese icon
    Ricotta cheese250 g
  • Egg yolk icon
    Egg yolk2
  • Brown sugar icon
    Brown sugar30 g
  • Milk icon
    Milk150 g
  • Lemon icon
    Lemon1zest of
  • Lemon icon
    Lemon20 gjuice of
  • All purpose flour icon
    All purpose flour120 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Salt icon
    Salt1 pinch
  • Butter icon
    Butteras needed

  • 1. Add egg whites to a clean medium bowl
  • 2. Whisk until light and fluffy
  • 3. Add ricotta cheese, egg yolk, brown sugar, milk, lemon and lemon to a clean large mixing bowl
  • 4. Whisk briefly until blended
  • 5. Sift all-purpose flour and baking powder into a clean small bowl
  • 6. Add salt
  • 7. Mix dry ingredients into batter until combined
  • 8. Fold egg whites into batter bit by bit
  • 9. Heat a clean frying pan - medium heat
  • 10. Grease with butter generously
  • 11. Fry batter in frying pan
  • 12. Serve immediately

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