Brighten your morning with these Lemon Ricotta Pancakes with Strawberries! Fluffy, tangy, and bursting with fresh strawberries, these pancakes are perfect for a special breakfast or brunch. The ricotta adds richness and moisture, while lemon zest brings a refreshing zing. Top with extra strawberries, a dusting of powdered sugar, and a drizzle of maple syrup for a truly delightful treat.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2/3 cup milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon lemon juice
- 1 cup fresh strawberries, diced (plus more for serving)
- 2 tablespoons unsalted butter (for cooking)
- Maple syrup and powdered sugar, for serving
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk together ricotta, milk, egg yolks, vanilla, lemon zest, and lemon juice until smooth. - Combine:
Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix). - Whip Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter. - Add Strawberries:
Gently fold in the diced strawberries. - Cook Pancakes:
Heat a nonstick skillet or griddle over medium heat and add a little butter. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. - Serve:
Serve warm with extra strawberries, a dusting of powdered sugar, and maple syrup.
