Print

Cloud-Like Lemon Ricotta Pancakes for a Five-Star Brunch

A stack of fluffy Lemon Ricotta Pancakes cut open to show the texture, topped generously with dark berry compote.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, fluffy lemon ricotta pancakes at home. This recipe delivers a luxurious, resort-style breakfast perfect for Mother’s Day or any special occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for the griddle
  • For Blueberry Compote: 1 cup blueberries, 1 tablespoon sugar, 1 teaspoon lemon juice

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the pancake batter in two additions until no white streaks remain. This folding creates the cloud-like texture.
  6. Prepare the blueberry compote: Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Set aside.
  7. Heat a lightly oiled griddle or large skillet over medium heat. Drop 1/4 cup of batter per pancake onto the hot surface.
  8. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
  9. Serve the fluffy lemon pancakes immediately topped with the warm blueberry compote.

Notes

  • For the best texture, let the batter rest for 5 minutes before cooking.
  • Use whole milk ricotta cheese for the richest flavor and fluffiest result.
  • If you do not have fresh blueberries, use frozen ones for the compote.

Nutrition

Find it online: https://onedishuniverse.com/lemon-ricotta-pancakes-fluffy-mothers-day-brunch/