Lemon Ricotta Whipped Pancakes (ATK)

Adapted from Americas Test Kitchen

My go-to Lemon Ricotta Pancakes recipe is Ina’s Lemon Ricotta Buttermilk Pancakes. They aren’t as puffy as this recipe, but they’re easier to make.

Lemon Ricotta Pancakes (ATK)


  • 2/3 cup all-purpose flour (or 1/2 cup + 2 tablespoons Bob Red Mill's 1:1 GF flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs, separated, plus 2 whites
  • 1/3 cup whole milk (2% is fine too)
  • 1 teaspoon grated lemon zest plus 4 teaspoons juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1-2 teaspoons vegetable oil (only needed if sticking to pan)



Whisk flour, baking soda, and salt together in medium bowl and make a well in the center.


Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined.


Gently stir in butter.


Using stand mixer fitted with a whisk (or a hand mixer), whip egg whites on medium-low speed until foamy, about 1 minute.


Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.


Gradually add sugar and whip until glossy, soft peaks form, 1 to 2 minutes.


Transfer one-third of whipped egg whites to batter and whisk gently until mixture is lightened.


Using a rubber spatula, gently fold remaining egg whites into batter.


Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, wipe out oil, leaving a this film on bottom and sides of pan.


Using 1/4-cup measure portion batter into pan in 3 places. Spread each portion into a 4-inch round.


Cook until edges are set and first side is deep golden brown, 2-3 minutes. Flip and repeat until second side is golden brown.

Rating: 5 out of 5.

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