Fluffy Lemon-Ricotta Pancakes

Total Time
Here's a ricotta cheese-and-citrus twist on a favourite American breakfast. They're great plain but also super topped with mixed berries and a drizzle of lemon juice.
  • all-purpose flour
    1 ½ cup(s)
  • baking soda
    1 tsp
  • table salt
    ½ tsp
  • low-fat buttermilk
    1 cup(s)
  • egg(s)
    2 large, yolks and whites separated
  • sugar
    2 Tbsp, granulated
  • lemon zest
    2 Tbsp, or increase to taste
  • part-skim ricotta cheese
    ½ cup(s)
  • cooking spray
    3 spray(s)
  1. In a small bowl, whisk together flour, baking soda and salt.
  2. In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
  3. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  4. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
  5. Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Serving size: 2 pancakes
You can thin the batter out with a little water if desired.

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