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Lemon Ricotta Pancakes - A Family Feast

Lemon Ricotta Pancakes

Note: Before you begin, you want to use a dry ricotta cheese for this pancake recipe. If you are making our homemade ricotta cheese, strain the ricotta for the full 2 hours. If you are using a store-bought ricotta, set the cheese in a fine mesh strainer for about 30 minutes to allow for any excess whey to drain off.

Yield: 8 pancakes 1x
Prep: 30 minsCook: 6 minsTotal: 36 minutes


  • 1 cup ricotta cheese (see note above before beginning)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons granulated sugar
  • Pinch of salt
  • 3/4 cup milk
  • 3 eggs, separated (place the whites in a medium-size mixing bowl, and the yolks in a separate bowl)
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon zest (use a very fine grater if possible)
  • 1 cup lemon curd, for serving


  1. In a small bowl, combine the flour, baking powder, sugar and salt and whisk to combine. Set aside.
  2. In a medium bowl, combine the drained ricotta cheese, milk, egg yolks, vanilla and lemon zest. Stir to combine. Set aside.
  3. With an electric mixer, beat the egg whites until they are very stiff. Set aside.
  4. To make the pancakes, add the dry ingredients to the ricotta mixture and stir just until combined. Stir in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
  5. Heat a flat griddle pan over medium heat. Spray the surface with a non-stick cooking spray (or brush with oil), then pour the batter onto the griddle (each pancake should use about 1/3 cup of the batter). Cook until golden brown on each side (about 3 minutes on each side).
  6. Top pancakes with a generous spoonful of lemon curd and dust with powdered sugar before serving.

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