Lemon Ricotta Pancakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 8 1x


These light and fluffy pancakes are covered in a tart lemony curd and are simply delicious!!



  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs, separated
  • 1 tablespoon vegetable oil
  • 1 teaspoon pure Vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup full-fat buttermilk
  • 1 cup Ricotta cheese, such as Galbani


  1. Preheat a griddle to 350 degrees.
  2. In a medium bowl, whisk together the flour, baking powder, sugar, baking soda and salt. Set aside.
  3. In a second bowl, whisk together egg yolks, vanilla, vegetable oil, lemon juice, lemon zest, buttermilk and Ricotta cheese.
  4. Add the dry ingredients to the wet ingredients and whisk just to combine. Batter should be slightly lumpy.
  5. In the bowl of a stand mixer, using the whisk attachment, whisk the egg whites on low speed until foamy. Whisk on high speed until soft peaks form.
  6. Using a spatula, gently fold the egg whites into the batter. There should be some white streaks of egg white still visible in the batter.
  7. Using a large cookie scoop or a 1/2 cup measuring cup, pour batter onto a buttered hot griddle. Flip pancakes over once you see air bubbles start to form on top. Remove pancakes from griddle once the bottoms are golden brown.
  8. Top with fresh lemon curd and fresh fruit or marinated berries and serve.