Back To Recipes header left header right
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
 
Recipe Yield: 4 pancakes

What You'll Need

  • 2 large eggs, yolks and whites separated
  • 3/4 cup ricotta cheese
  • 1 tbsp grated lemon zest (from about 2-3 lemons)
  • 2 tbsps fresh lemon juice
  • 2 tbsps unsalted butter, melted
  • 1 cup milk
  • 1/2 tsp vanilla
  • 2 cups Pearl Milling Company™ Original pancake mix
  • Cooking spray, for cooking
  • Pearl Milling Company™ pancake syrup and butter, for serving

Products in Recipe:

Original Pancake & Waffle Mixes Link Original Pancake & Waffle Syrups Link

What You'll Do

  • In a large mixing bowl, whisk together egg yolks, ricotta cheese, lemon zest and juice, melted butter, milk, and vanilla until combined. Add pancake mix and stir until just incorporated.
  • In another bowl, beat egg whites with a whisk until soft peaks form. Using a spatula, gently fold egg whites into the batter until just combined. Do not overmix; batter will be lumpy.
  • Heat a griddle over medium heat and coat with cooking spray. Working in batches, ladle ΒΌ cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 2 to 3 minutes. Flip the pancakes and cook for about 2 minute more.
  • Serve immediately with warmed syrup and butter.

    Products in Recipe:

    Original Original

    Cooking Tips & Variations

    • I prefer whole or part-skim ricotta cheese. Depending on the amount of moisture in your ricotta cheese, you might need to add more milk if the batter is too thick.
    Recipe provided by Karen Lee