Medium

Lemon ricotta pancakes

Prep 15 minsCook 20 minsServes 4£0.90/servingAmerican Stack

Lemon ricotta pancakes are the American stack's answer to a more grown-up brunch. The ricotta keeps the interior tender and creamy; the separated eggs — yolks stirred into the batter, whites beaten to firm peaks and folded in — give the pancakes a lift that plain buttermilk cannot match. The lemon is a seasoning rather than a headline flavour: enough zest and juice to cut through the richness of the cheese without tipping into dessert territory. The whole operation takes about 35 minutes and rewards patience on two fronts: the egg-white folding, and the medium-low heat that lets the ricotta cook through without the outside browning too fast.

A

Ingredients

  • 180g (1⅓ cups)plain flour
  • 2 tspbaking powder
  • ¼ tspbicarbonate of soda
  • 2 tbspcaster sugar
  • ½ tspfine salt
  • 250g (1 cup)full-fat ricotta, Low-fat varieties release water and produce thinner pancakes
  • 120ml (½ cup)whole milk
  • 3 largeeggs, Separated
  • 1 largelemon, Zest and juice
  • 1 tspvanilla extract
  • 30g (2 tbsp)unsalted butter, melted and cooled, Plus extra for the pan

Method

  1. 1

    Separate the eggs into two clean bowls — yolks into a large mixing bowl, whites into a separate, grease-free bowl.

  2. 2

    Add the ricotta, milk, lemon zest, lemon juice, vanilla extract, and melted butter to the yolk bowl. Whisk until smooth.

    Full-fat ricotta gives the best result. Low-fat varieties contain more water and produce thinner, less tender pancakes.
  3. 3

    Sift the flour, baking powder, bicarbonate of soda, sugar, and salt over the ricotta mixture. Fold in until just combined — a few small lumps are fine.

  4. 4

    Using an electric hand whisk or stand mixer, beat the egg whites on high speed until they hold firm, glossy peaks — about 2–3 minutes.

    Any trace of yolk in the whites will prevent them from whipping. Make sure the bowl and beaters are completely clean and dry.
  5. 5

    Fold the beaten whites into the batter in two additions, using a large spatula and slow, sweeping strokes. Stop as soon as no large white streaks remain.

    Do not stir or beat the whites in — the goal is to preserve as much air as possible. A few thin wispy streaks are fine. The batter will look airy and slightly thick.
  6. 6

    Heat a non-stick frying pan or griddle over medium-low heat. Add a small knob of butter and let it foam and subside.

  7. 7

    Spoon approximately 80ml of batter per pancake. Cook until bubbles appear across the surface, the edges look set, and the underside is deep golden — about 3 minutes. Flip once and cook for a further 2 minutes.

    Ricotta pancakes take longer than a standard buttermilk stack. Keep the heat at medium-low — raising it will brown the outside before the centre cooks through.
  8. 8

    Transfer to a warm plate and serve immediately, stacked three or four high, with your chosen toppings.

Pro Tips

  • →These pancakes do not hold well — cook to order and serve straight from the pan. If you need to batch-cook, keep finished pancakes in a single layer on a baking sheet in a low oven (100°C / 80°C fan) for up to 10 minutes.
  • →The batter can thicken as it sits because the ricotta absorbs liquid. If subsequent batches seem stiffer, stir in a tablespoon of milk to loosen before pouring.
  • →Ricotta pancakes are more delicate to flip than standard buttermilk stacks. Use a wide, thin spatula, work quickly, and slide it underneath the whole pancake in one movement.
  • →For even more lift, increase the egg whites to 4 and reduce the ricotta by 30g. The texture becomes closer to a soufflé pancake and the cooking time increases by about a minute.

Topping Ideas

Fresh blueberries or raspberries with a drizzle of runny honeyLemon curd and a light dusting of icing sugarSliced strawberries with lightly whipped creamWarm macerated mixed berries with a teaspoon of lemon syrupClotted cream and a little vanilla sugar — the richer, more indulgent option

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

Why add ricotta to pancakes?⌄
Ricotta keeps the interior of the pancake tender and creamy in a way that a standard milk-and-egg batter cannot. The curds in the cheese hold moisture during cooking, so the inside stays soft even after the outside has coloured. Combined with beaten egg whites, the result is a pancake that is simultaneously fluffy and rich.
Do I have to separate the eggs?⌄
Technically you can combine whole eggs with the ricotta and still get a good pancake. But separating the eggs and beating the whites to firm peaks before folding them in is what makes these a step above a standard American stack. It creates air pockets that survive the cooking process and give the pancakes their lightness. Skipping it gives you a good result; doing it gives you a noticeably better one.
Can I use low-fat ricotta?⌄
Better not to. Low-fat ricotta contains more water than full-fat, and that water releases during cooking. The result is a wetter batter and a thinner, less tender pancake. Full-fat ricotta is widely available in most large supermarkets and the difference in result is significant.
Why are my lemon ricotta pancakes flat?⌄
The most common cause is egg whites that were not beaten to firm peaks, or that were beaten correctly but then stirred rather than folded into the batter. Make sure the bowl and beaters are clean and grease-free before beating, beat until the whites hold stiff, glossy peaks, and fold in two additions using a sweeping rather than stirring motion.
Can I make the batter ahead?⌄
The batter is best cooked immediately — the beaten whites begin to deflate within 10–15 minutes of folding, and the leavening starts working as soon as liquid contacts the baking powder. For make-ahead preparation, mix the ricotta-yolk base the night before and refrigerate it covered. Beat and fold in the whites just before cooking.
What toppings work best with lemon ricotta pancakes?⌄
Fresh berries — blueberries, raspberries, or strawberries — are the classic pairing. The acidity of the fruit echoes the lemon and cuts through the richness of the ricotta. Lemon curd with a dusting of icing sugar is the more indulgent option. Keep toppings relatively light: these pancakes are rich enough that heavy cream and chocolate would tip them into dessert territory.
Can I make these gluten-free?⌄
Yes — substitute the plain flour with a gluten-free plain flour blend (one containing xanthan gum for structure). The texture will be slightly more delicate but the method and timings stay the same.
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